Per Serving:
- Calories: 208
- Fibre: 1 g
- Total carbs: 17 g
- Sugars: 5 g
- Total fat: 14 g
- Saturated fat: 7 g
- Protein: 3 g
An easy take on the breakfast classic. You won't need pastry skills for this pain au chocolat recipe.
If you’re looking for a speedy weekend breakfast treat, this easy pain au chocolat recipe is for you. We've used ready-rolled puff pastry (but you can sub for croissant dough), so the hard work is already done.
Plus, you can even use leftover Easter chocolate in the middle for a fun, seasonal twist.
These are best eaten the day they're made - but i'm sure that won’t be hard! If you do have any leftover, why not use them in this pain au chocolat bread bread and butter pudding recipe?
And if you have time and would like to master the art of French pastries then follow our how to video on how to make croissants. It's definitely a baking challenge, but in our opinion very much worth the effort!
Icing sugar, to dust
block puff pastry (all-butter versions will give the tastiest results)
(31/2oz) plain chocolate, finely chopped
medium egg, lightly beaten
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm (12in x 13in) rectangle.
Cut the pastry into three equal strips lengthways, then cut each strip into four equal pieces to make smaller rectangles (each measuring about 9cm x 10cm (31/2in x 4in).
Lay a line of chocolate lengthways across the middle of each rectangle. Fold the pastry over the chocolate and press down firmly on the edges to seal (brush with a little of the egg if your pastry is not sealing). Arrange rolls on two baking trays, spacing apart, and press down lightly to flatten.
Brush the rolls with some beaten egg and dust with icing sugar. Bake for 20-25min until deep golden. Best served warm, dusted with extra icing sugar.