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 Makes 24.
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
2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares