Good morning Breakfast Hub readers! I’m Elizabeth from Not Everything I Make is Pretty and I’ll be sharing an easy homemade recipe with you, Petit Pan au Chocolat (Tiny Chocolate Croissants).
Chocolate croissants bring back special memories of a weekly mornings tradition from when I was in high school. Before I could drive, I had to be at school early once a week and my dad would take me. We would always backtrack to Starbucks where I would order a latte and a chocolate croissant. Even after I could drive we would take separate cars to still get coffee and croissants together before driving our separate ways. They’re fond memories of father-daughter time and this easy homemade version is a delicious way to bring that weekly tradition into my own home.
1 sheet of frozen puff pastry, thawed, each sheet cut into 12 squares
1 3.5-ounce bar 73% dark chocolate, each cut into twelve pieces
Line baking sheet with a silpat. 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.
Preheat oven to 400°F. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
*I had some issues with the puff pastry opening up, I think it would be good to use a toothpick to hold it together but be sure to remove it!
Happy Baking!
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