Chocolate Croissants – Pain Au Chocolat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry (375 g)
- 1 medium egg yolk mixed with teaspoon water
- powdered sugar
- 12 chocolate sticks, dark
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees Celsius, line a baking sheet with baking paper
- Take the puff pastry out of the packaging with the baking paper, roll it out and brush with the egg yolk-water mixture, then sprinkle with sifted powdered sugar (depending on the sweetness requirement).
- Now cut the puff pastry into six strips of the same width, using the chocolate sticks as a measure. Place a chocolate stick on each strip 1 cm from the narrow edge of the strip. Fold over the short edge of the pastry and press down lightly. From there, leave several cm of space to the second chocolate stick. Carefully fold the short piece of dough over the second chocolate stick and press the dough between the two pieces of chocolate and roll it up to the end. Ideally, the dough sheet ends where the beginning of the sheet is, so that three layers of dough can be seen on the underside.
- Place the finished chocolate croissants on the baking sheet with enough space between them and brush with the remaining egg yolk and water mixture. Bake for about 20 minutes at 180 degrees (fan oven).
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