No menu — including an Easter brunch — is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.
I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made, read more.
2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
- Line baking sheet with parchment paper.
- Brush top of each puff pastry square with egg glaze.
- Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
- Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
- Preheat oven to 400°F.
- Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
- Serve warm or at room temperature.
- Breakfast/Brunch, Other