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Petit Pain au Chocolat

Petit Pain au Chocolat
Makes:
8 pastries
Prep Time:
20
minutes
Total Time:
37
minutes
based on
34 reviews
This lovely Petit Pain au Chocolat recipe was a finalist in the Share The Very Best Recipe Contest, and was submitted by Constance Ipema of Orland Park, IL. For simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry filled with milk chocolate morsels and baked until golden brown, then delicately drizzled with a sweet chocolate icing.

In this recipe:



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Ingredients:

  • 1 pkg. (17.25 oz.) frozen puff pastry sheets, thawed
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
  • 1 large egg, beaten
  • 2 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, broken into pieces
  • 2 tablespoons butter or margarine
  • 1 cup powdered sugar
  • 2 tablespoons hot water

Directions:

PREHEAT oven to 350° F. Grease 2 baking sheets.

UNFOLD 1 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 broken baking bar and butter in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10 to 15-second intervals, stirring just until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.


Reviews:

Review This Recipe
  •  Star(s)

    YUMMY!!

    Debbie Riggins from Siloam Springs, AR

    I was looking for something different,didnt want cookies cakes or pies. This was perfect and easy and super yummy!!!!

  •  Star(s)

    Petit Pain au Chocolate

    Marcy Hardin from Novi, MI

    agree that these are wonderful. Last time I made them, didn't have chips so finely chopped Nestle's dark chocolate bar and added some finely chopped walnuts as well. Now everyone is coming up with different "includes" for the next time I bake them.

  •  Star(s)

    Delicious!

    Jan Wilkins from Blytheville, AR

    These are delicious! Wonderful! Since discovering them on this site, I make them quite [actually too] often.

  •  Star(s)

    petit pain au chocolat

    Barbara Johnson from Aurora, CO

    very easy recipe. good for sunday brunch. chocolat YUMMY!!!!

  •  Star(s)

    Very impressive

    Elaine Allen from ASHLAND, KY

    If you are looking to make a dessert that looks like you have spend a lot of time and effort making, yet is very simple, here it is! And they are so good. This has become one of my favorite desserts.

  •  Star(s)

    Yummy brunch treat

    Margaret Witt from Newton, NJ

    I made this for easter brunch and they were outrageous! Everyone loved them. You can cut back a bit on the chocolate, and they're still very rich and yummy!

  •  Star(s)

    PETIT PAIN AU CHOCOLATE

    LYNNE KRIEGER from YACOLT, WA

    EXCELLENT. THEY WERE A HIT. FILLED WITH CUSTARD AND EVERYONE WANTED MORE.

  •  Star(s)

    Excellent

    MAXIE KESSLER from GRAND BLANC, MI

    Puff pastry and chocolate what could be better, light and oh so crunchy yum yum!!

  •  Star(s)

    A X-MAS TRAY MUST

    SUSIE HANLON from SAVAGE, MN

    These are so impressive to look at and so easy to make and most of all so good!!!!

  •  Star(s)

    they keep loving it

    KRIS BOYD from Norfolk, NE

    I made these for a special graduation and used the round puff pastries. and then I added a little raspberry flavoring to the chocolate filling and they loved them. Now I get asked to make them for each one.

  •  Star(s)

    super easy petit pain chocolat

    Roxanne Seerattan from LAVAL, QC

    I made this recipe and thought it was super easy so I got even more creative and added things my husband and mother in law likes. I did combos(inside the puff pastry) of chocolate & caramel spread, chocolate & hazelnut spread and chocolate & peanutbutter they love it.but you see the pattern here nestle chocolate goes good with everything. Thank you,

  •  Star(s)

    very light & delicious

    sara madill from tyler, TX

    these are great my husband and i loved them.Not to heavy ,great with coffee for breakfast.I also tried these with no chocolate with just butter,sugar,cinnamon & a little nutmeg.Very good.

  •  Star(s)

    Elegant dessert

    Jan Wilkins from BLYTHEVILLE, AR

    Sunday evening I attended a "High Tea". I made these to take. The only difference was I used 1 Cup of the Simi-Sweet Morsels instead of the Milk Chocolate. They were a hit.

  •  Star(s)

    I simply loved

    joel tedder from FORT DODGE, IA

    loved these. They are great with a cup of coffee or just sitting down and enjoying something on the delicate side.

  •  Star(s)

    Petit Pain au Chocolat

    Jane Evenson from MAPLE FALLS, WA

    These were quite impressive looking.I made them for my ladies card playing group and they loved them.

  •  Star(s)

    CHOCOLATE DRIZZLE

    DA ORLOSKI from MENTOR, OH

    THIS IS GOOD. WHEN I MADE IT I HAD IT WITH A BITE IF CREAM CHEESE AND IT TOOK IT IN A WHOLE OTHER DIRECTION. IT WAS DELICIOUS BOTH WAYS.

  •  Star(s)

    French bakery at home

    Linda Hitchcock from ALEXANDRIA, VA

    These are my husband's absolute favorites. I have always had to buy them from the pricey local French bakery but this recipe allows me to make a comparable product at home.

  •  Star(s)

    Light and easy

    Debbie Terpin from WHEATON, IL

    It was very easy and taste very light.

  •  Star(s)

    Petit Pain au Chocolat

    Cynthia Martin from WINTER HAVEN, FL

    Chocolate croissants are one of my favorite things...this was an easy recipe that comes close to duplicating them. They are especially good served slightly warm.

  •  Star(s)

    Large or small

    J.K. White from Anderson Township, Ohio

    I've made this recipe twice now, once as written and last night I cut the dough into 9 squares as someone above had suggested. The smaller ones are a much better size for travel or parties, the larger ones great for a special breakfast for a family! Sent some of these with my husband to the Ohio vs. Michigan football game! LOVE this time-saving recipe!

  •  Star(s)

    Petit Pain au Chocolat

    Nancy Jones from

    Thought this was good, but a little much to chocolate for our taste.....

  •  Star(s)

    petit pain au chocolat

    trista decker from MANLIUS, NY

    it was very good ! i make it all the time now !

  •  Star(s)

    Petit Pain Au Chocolat

    Sheila Neelan from Winnetka, CA

    So easy to make and so very good these were a hit here

  •  Star(s)

    Petit Pain au Chocolat

    tray s from San Jose, CA

    These desserts were to die for! I drizzled them with tempered white chocolate, once they cooled. They looked and tasted fantastic!

  •  Star(s)

    Petit Pain au Chocolat

    Kay Kegin from Kansas City, MO

    I made this for the Homes Assoication and they wanted more. I'll make a triple recipe next time.

  •  Star(s)

    petit pain au chocolate

    trista decker from manilus, NY

    it's excellent to make for party's !!

  •  Star(s)

    petit pain au chocolat

    Jacqueline Mills from Scarborough, ME

    very good easy to prepare.

  •  Star(s)

    Petit Pain au Chocolat

    Leonore Mangold from Ames,, IA

    After making these several times and realizing how rich they were, I cut the dough into 9 squares and used less chocolate in each and did make 'petite' triangles!

  •  Star(s)

    Flaky and Chocolaty

    Elizabeth Coleman from Clarksburg, PA

    This recipe combines two of my favorite things, a flaky pastry and Chocolate! They are just DIVINE!

  •  Star(s)

    Puff Pastry Fanatic

    SYLVIA RAMIREZ from houston, TX

    I love puff pastry, and with chocolate is the ultimate dessert! It was fairly easy to make and the taste was out of this world.

  •  Star(s)

    Excellent Recipe

    PCutchis from Highland, MD

    I've made these many times with bittersweet chocolate as well, always delicious. And even easier way to finish them is to heat a prepared chocolate frosting and drizzle it over the top. My guests always think I've slaved for hours!

  •  Star(s)

    Awesome!

    Esthela Slater from Zanesville, OH

    This is an excellent and delicious recipe. I substituted semi-sweet chocolate morsels for the milk chocolate ones for a less sweet yet very rich chocolate flavor. Great with coffee or tea!

  •  Star(s)

    Good for the chocoholic

    Anita Gilbert-Beers from Costa Mesa, CA

    These are very very good, but incredibly rich. I made these one morning for breakfast, and nearly overdid it on the chocolate. My mother says she altered this recipe, and filled the pastry with cream cheese and the chocolate, with less sweet but still as yummy results (I haven't tried it for myself, though).

  •  Star(s)

    delicious

    Sue Ruddy from

    These were so easy and delicious. Next time I would cut the chocolate in half. They are very rich!!

Nutrition Facts

Serving Size: 8/8 of recipe

Servings Per Recipe:

  • Calories: 571
  • Calories from Fat: 319
  • Total Fat: 35.4g (55% of DV)
  • Saturated Fat: 12.9g (65% of DV)
  • Cholesterol: 39mg (13% of DV)
  • Sodium: 188mg (8% of DV)
  • Carbohydrates: 61.2g (20% of DV)
  • Dietary Fiber: 1.9g (8% of DV)
  • Sugars: 31.1g
  • Protein: 5.6g
  • Vitamin A: 3% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 18% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Petit Pain au Chocolat

Ingredients

  • 1 pkg. (17.25 oz.) frozen puff pastry sheets, thawed
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
  • 1 large egg, beaten
  • 2 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, broken into pieces
  • 2 tablespoons butter or margarine
  • 1 cup powdered sugar
  • 2 tablespoons hot water

 

Directions

PREHEAT oven to 350° F. Grease 2 baking sheets.

UNFOLD 1 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 broken baking bar and butter in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10 to 15-second intervals, stirring just until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

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