Petit Pain Au Chocolate
For simple elegance in the morning or evening, croissant lovers will enjoy this puff pastry filled with milk chocolate chips and drizzled with a sweet chocolate icing.
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted by Constance Ipema of Orland Park, Illinois.
1 (17.25-ounce) package frozen puff pastry sheets, thawed
1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels - divided use
1 large egg, beaten
2 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water
- Preheat oven to 350°F (175°C) . 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.
Makes 8 pastries.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.