Description
Flaky and golden No-Pain Au Chocolat made with ready puff pastry and rich dark chocolate for an easy bakery-style treat at home.
Ingredients
Scale
- 2 puff pastry sheets, thawed but still cold
- 4 ounces dark chocolate bars, cut into sticks
- 2 tablespoons milk (for brushing)
- 1 tablespoon granulated sugar (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Unfold the puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal rectangles.
- Place one stick of dark chocolate near one short edge of each pastry rectangle.
- Roll the pastry tightly over the chocolate, then tuck and roll again to form a neat log. Place seam side down on the prepared baking sheet.
- Brush the tops lightly with milk and sprinkle with granulated sugar if using.
- Bake for 15 to 18 minutes until puffed and deeply golden brown.
- Remove from the oven and let cool for 5 minutes before serving.
- Serve warm while the chocolate is still soft and melted.
Notes
- Keep puff pastry cold before baking for the best flaky layers.
- Do not overfill with chocolate to prevent leaking.
- Reheat leftovers in a 350 degree oven for 5 minutes to restore crispness.
- Pastries can be assembled and refrigerated up to 8 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 8g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: no pain au chocolat, easy pain au chocolat, puff pastry chocolate pastry, quick French pastry, homemade chocolate croissants