Select Print Page

print recipe header

Petit Pain au Chocolat

20 mins
15 mins
2 mins
Petit Pain au Chocolat
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.



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.

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 571
  • Calories from Fat 319

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 35.4g 55%
  • Saturated Fat 12.9g 65%
  • Cholesterol 39mg 13%
  • Sodium 188mg 8%
  • Carbohydrates 61.2g 20%
  • Dietary Fiber 1.9g 8%
  • Sugars 31.1g
  • Protein 5.6g
  • Vitamin A 3%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 18%