Pain au Chocolat: the delicious and fragrant recipe for the typical French breakfast sweet

Step 1

Roll out puff pastry roll 1

step 2

Using a knife, divide 2 into 4 rectangular pieces.

step 3

Cut a chocolate bar and place it on the side of each rectangle 3, leaving about an inch from the edge. Fold the dough just once, smoothing out the bulge slightly.

Step 4

Place a second piece of chocolate on the end of the bulge 4.

Step 5

Now roll each dough rectangle onto itself 5.

Step 6

Transfer the pieces to a baking tray lined with baking paper, spacing them well apart and placing the part with the closure facing down 6.

Step 7

Brush the surface of each piece with water 7.

Step 8

Sprinkle granulated sugar on the surface 8.

Step 9

Bake at 200 °C for 20 minutes or until golden brown.

Step 10

Transfer each Pain au Chocolat to a serving plate 10.

Step 11

Sprinkle the powdered sugar on top 11.

Step 12

Serve the Pain au Chocolat 12.

Storage
The Pain au Chocolat can be kept sealed in food bags at room temperature for about 3 days.