Petit Pain au chocolat is quite literally small chocolate bread. It is a sweet roll very much like a croissant except there are one or two pieces of chocolate cooked inside. The dough is similar to puff pastry. In France, they are often sold hot or warm next to croissants. Also these are served ideally as a brunch or breakfast dish with a mug of piping hot coffee. However, unlike croissants, I normally serve pain au chocolat on their own as the chocolate acts as the preserve. Furthermore these are ideal to pack in picnics, lunch boxes to have for snacks.
Petit Pain Au Chocolat
- Preheat oven to 350° F. Grease 2 baking sheets.
- 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.
- 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.
- 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.