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Petit Pain Au Chocolate

Petit Pain Au ChocolateFor simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry filled with milk chocolate chips and drizzled with a sweet chocolate icing.

A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Constance Ipema of Orland Park, Illinois.

Recipe Ingredients:

1 (17.25-ounce) package frozen puff pastry sheets, thawed
1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use
1 large egg, beaten
2 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water

Cooking Directions:

  1. Preheat oven to 350°F (175°C) . Grease 2 baking sheets.
  2. Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2-inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
  3. Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

Makes 8 pastries.

Recipe and photograph are the property of Nestlé® and, used with permission.