Pains au chocolat



1 can of crescent roll (croissant dough)
100 gr chopped chocole or chocolate sticks
1 egg, beaten
Icing sugar


1. Preheat your oven to 180 C - 355 F and line a sheet with parchment paper.

2. On a floured surface, roll lightly out the dough. Cut the borders if needed. Place the chocolate sticks all along the bottom edge. 

3. The chocolate sticks define the width of a pain of chocolat: with a sharp knife or a pizza wheel, cut the dough vertically between each chocolate stick and cut the whole dough horizontally creating 10cm high rectangles.

4. Roll the bottom edge gently in order to cover the chocolate stick. Place a second stick along the rolled edge place the pains au chocolat with the seam down on a parchment-lined pan and flatten them slightly by pressing them gently with your hand.

5. Brush top with beaten egg and bake in preheated oven until golden brown.

6. Top with icing sugar.

Instructions video

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