Pain au Chocolat

Ingredients

• 2 sheets puff pastry, thawed
• 16 pieces chocolate batons (or 4 oz dark chocolate bar, cut into 16 sticks)
• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon coarse sugar, for sprinkling
• 1 tablespoon all-purpose flour, for dusting

Method

1. 1

   Lightly flour a work surface and unroll the puff pastry sheets. Roll each sheet slightly to smooth seams, then cut each sheet into 4 rectangles, about 4x5 inches each, for 8 rectangles total.

2. 2

   Place 2 chocolate batons near one short edge of a pastry rectangle, leaving a small border. Roll the pastry over the chocolate once, then place 2 more batons and continue rolling to the end, forming a tight log with the seam on the bottom.

3. 3

   Repeat with the remaining pastry rectangles and chocolate batons to form 8 logs. Place seam-side down on a parchment-lined baking sheet, spaced 2 inches apart.

4. 4

   Cover loosely and chill the shaped pastries in the refrigerator for 20 minutes to firm up the butter and relax the gluten.

   20:00 · Chill pastries
5. 5

   Preheat the oven to 400°F (200°C).

6. 6

   Whisk the egg with the water to make an egg wash. Brush the top and sides of each pastry evenly, then sprinkle lightly with coarse sugar.

7. 7

   Bake until deep golden brown and puffed, 18 to 20 minutes, rotating the pan halfway through for even color.

   18:00 · Bake pastries
8. 8

   Transfer to a wire rack and cool for at least 10 minutes before serving, as the chocolate inside will be very hot.

   10:00 · Cool before serving