No menu — including an Easter brunch — is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.

I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made,


Petit Pains Au Chocolat

Petit Pains Au Chocolat


  1. 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  2. 1 large egg beaten to blend with 1 tablespoon water (for glaze)
  3. 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
  4. Sugar


  1. Line baking sheet with parchment paper.
  2. Brush top of each puff pastry square with egg glaze.
  3. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
  4. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
  5. Preheat oven to 400°F.
  6. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
  7. Serve warm or at room temperature.

Makes 24.

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