I've always loved pain au chocolat: flaky croissant dough wrapped around bittersweet sticks of chocolate. It pairs brilliantly with espresso on a leisurely morning and since I'm a huge fan of leisurely mornings, I could probably list all the best places to purchase this treat. I like to make things myself, though, and I find the
laminating process for the dough too time-intensive and intimidating to attempt, so I found myself a
shortcut.
Using the recipe as a guide, I cut premade puff pastry into squares and topped each with a scant teaspoon of raspberry jam and a few dark chocolate chunks. . .
before rolling them up and brushing with an egg (beaten with vanilla), then sprinkling with cinnamon sugar. . .
It goes into a 400 degree oven for 15-18 minutes (depending on size) and schwing!
Flaky, buttery little snacks almost as good as my beloved
pain but not nearly as much work. As delightfully melty as they were warm, I liked them even better the next day when the chocolate re-solidified.
Is there anything puff pastry can't do?
