Pain au chocolat

Makes 6
Preparation time, approx. 30 minutes + 25 minutes to bake

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1 Cut the chocolate bars in half. Cut the puff pastry dough into 6 strips measuring 7 × 26 cm each. Fold the strips once to form rectangles measuring 7 × 13 cm. Place one piece of chocolate on each one and wrap the dough around it.With the sealed edges underneath, place them onto a baking tray lined with grease-proof paper. Put aside to cool for 10 minutes. Preheat the oven to 220 °C.

2 Chop the hazelnuts into large pieces. Brush the pains au chocolat with egg yolk. Sprinkle the hazel nuts over the top and dust with a little unrefined sugar. Bake in the bottom half of the oven for 6–7 minutes. Reduce the temperature to 175 °C.Complete the baking process for a further 18 minutes or so. If the top gets too brown, cover with aluminium foil.

HINT. Pains au chocolat are delicious when slightly warm or cold.


3 chocolate bars (42 g)
1 × 340 g piece of puff pastry made with butter, rolled out
6 hazel nuts
a little egg yolk to brush over
Unrefined sugar to sprinkle on top

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