- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Crispy and sweet Pains au Chocolat, perfect for a special breakfast or quick snack. It is worth it for the crunchy texture and intense chocolate flavor.”
What you need to know
- Use massa folhada de qualidade para uma textura crocante
- O chocolate amargo adiciona um sabor intenso e complexo
- Dobre a massa cuidadosamente para garantir que o chocolate esteja bem coberto
Ingredients
Main
- 500g of puff pastry
- 200g dark chocolate bars
- 1 egg (for the yolk, for brushing)
- 2 tablespoons of sugar (optional, for sprinkling)
Instructions
Principal
- Preheat the oven to 200°C and prepare a tray with parchment paper.
- Roll out the puff pastry on a floured surface with a rolling pin until thin.
- Cut the dough into rectangles of approximately 10x15 cm.
- Place a chocolate bar at one end of each rectangle.
- Fold the dough over the chocolate, covering it completely.
- Press the edges to seal well.
- Brush the egg yolk over the top of the breads.
- If desired, sprinkle sugar on top before taking to the oven.
- Bake in a preheated oven for about 20 minutes or until golden.
- Remove from the oven and let cool on a wire rack.
- Serve while still warm for an irresistible flavor.
Chef's tips
- Faça o preaquecimento do forno para garantir que os pães douram uniformemente
- Pincele a gema de ovo antes do forno para um brilho e textura atraente
- Polvilhe açúcar antes de levar ao forno para um toque crocante na superfície
Variations
- Experimente adicionar nozes picadas no recheio para um toque textural
- Faça mini pães para um lanche mais casual
- Use diferentes tipos de chocolate (70%, 85%) para variar o sabor
Substitutions
- Use chocolate ao leite se preferir um sabor menos amargo
- Substitua a massa folhada por biscoitos triturados para um toque crocante diferente
- Adicione canela em pó à massa antes de doblar para um sabor adicional
How to store
Pain au Chocolat should be consumed on the same day, as the puff pastry can lose its crispness over time. Store leftovers on a closed board at room temperature.
Can it be frozen?
It is not recommended to freeze the pain au Chocolat, as the puff pastry can deteriorate in flavor and texture upon thawing. If you are going to freeze, use fresh ingredients and bake only before freezing.
What to serve with
Serves well with strong coffee or black tea, and can be accompanied by fresh red fruits for a contrast of flavors.
Frequently asked questions
What to do if the chocolate melts?
If the chocolate melts, cover the breads with aluminum foil and return to the oven for a few minutes, until the chocolate solidifies again.
Can I use white chocolate?
Although it can be done, white chocolate may not give the same intense flavor as dark chocolate.
What do I do if the oven isn't ready?
Adjust the baking time to about 25 minutes, or until the breads are golden brown.
Can I make more than 4 servings?
Yes, just double the ingredients in proportion and adjust the baking time.
