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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Petit Pain au Chocolate Recipe

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This recipe for Petit Pain au Chocolate is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkg (17.25oz) Frozen Puff Pastry Sheets, thawed
1 C (6oz) Milk Chocolate Morsels, divided
1 Large Egg, beaten
2 oz Semi-Sweet Chocolate Baking Bar, broken into pieces
2 Tbsp Butter or Margarine
1 C Powdered Sugar
2 Tbsp Hot Water
Directions:
Directions:
Preheat oven to 350º. Grease 2 baking sheets. Unfold 1 pastry sheet on lightly, floured surface. Roll out to make 10 inch squares. Cut into 4 squares. Place 2 tablespoon milk chocolate 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-save bowl on high power for 30 seconds; stir. If pieces retain some of their original shape, microwave an 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.
Number Of Servings:
Number Of Servings:
8 Pastries

 

 

 

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