Pain au Chocolat means “chocolate bread.” But really, it means “the best thing to ever happen to breakfast.”
This version uses store-bought puff pastry. No lamination. No butter blocks. No tears. Just crispy, golden layers and warm, melty chocolate. Ten minutes of assembly. Eight minutes in the oven. You’re welcome.
Makes 8 pastries.
Step-by-Step Instructions
Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Cut chocolate bar into 8 equal sticks (about 2 inches long and ½ inch thick).
Cut the Dough
Roll puff pastry slightly to smooth it. Cut into 8 rectangles (about 4×5 inches each).
Fill & Roll
Place 2 chocolate sticks at one short end of each rectangle.
Roll the dough tightly around the chocolate, like a sleeping bag.
Place seam-side down on the baking sheet.
Egg Wash & Bake
Brush tops with beaten egg.
Bake for 15-18 minutes until puffed, golden, and crispy.
Cool for 5 minutes. Dust with powdered sugar. Eat while chocolate is still lava.
Summary
Prep Time: 10 minutes | Bake Time: 18 minutes | Total Time: 28 minutes
Yield: 8 pastries | Difficulty: Easy
Storage Notes
Best eaten day-of. Store leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer at 350°F for 5 minutes. Never microwave—you’ll destroy the flaky layers and turn the chocolate into a weapon.
