Pain au Chocolat

Hi fellow foodies and happy Friday! I hope you are having a great week. Today’s recipe is French in origin but is super easy and super tasty. You only need two ingredients and twenty minutes and you will be in chocolate heaven!

Pain au chocolate, also known as chocolatine, is a sweet roll with laminated dough with a couple of pieces of dark chocolate inside. The literal translation is chocolate bread. Normally, it is a yeast leavened pastry but our layers will be created with puff pastry in which lamination forms with butter and steam. The chocolate flavor is provided by adding Hershey’s milk chocolate which makes a tasty companion to the puff pastry. These are also similar to chocolate croissants, just a different shape. You could easily cut the pastry into triangles to roll into croissants but I chose to cut rectangular shapes so that I would end up with pain au chocolate.

As an option, I dusted these tasty treats with powdered sugar and served them warm out of the oven. They were soooooo good. The melted chocolate mixed with the flaky puff pastry was out of this world! Best of all, it only took be 5 minutes to assemble and 15 minutes to bake. That’s it! Easy peasy.

I hope you give these a try!

😉 Jennifer


2 sheets puff pastry (I used a 17 ounce box of Pepperidge Farm Puff Pastry)

6 full size Hershey milk chocolate bars

Optional: powdered sugar for dusting

Yield: 12 pastries


1. Preheat the oven to 400 degrees Fahrenheit.

2. Place parchment paper or a non-stick baking mat on each of two cookie sheets.

3. Unfold puff pastry after thawing.

4. Cut each sheet of pastry into 6 equal rectangles.

5. Add a 1/2 of a Hershey’s bar to each pastry.

6. Wrap pastry around the bar, turn over so that the seam is down, and pinch edges together to seal.

7. Bake on the middle rack of the oven for 15-20 minutes.

8. Sprinkle with powdered sugar, if desired, and serve warm. Enjoy!

9 thoughts on “Pain au Chocolat

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