Petit Pain Au Chocolate Recipe -
Petit Pain Au Chocolate Recipe

Petit Pain Au Chocolate

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"A finalist in the 2000 Share The Very Best Recipe Contest, this recipe 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."

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Original recipe makes 8 servings Change Servings


  1. PREHEAT oven to 350 degrees F. Grease 2 baking sheets.
  2. 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.
  3. 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.
  4. MELT baking bar and butter in small, microwave-safe bowl on HIGH (100 percent) 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 1 hr 35 mins

Reviews More Reviews

May 18, 2006

I had hardly anything in the house to make a dessert for company last night. I did have the ingredients for this recipe though. I wanted to make the filling creamier so I combined 3 oz of cream cheese with 2 tablespoons of sugar and a teaspoon of vanilla and put a spoonful of the mixture in with the milk chocolate chips. It turned out to be a very easy, very tasty dessert. I do not think 350 degrees is the right temperature to cook these at though... after 15 minutes at 350, the pastry had puffed hardly at all. I turned the oven up to 375 at that point and it did puff some, but I think I would have had a flakier result if the oven had been 375 from the beginning.

Jan 18, 2004

These turned out great. They were very easy to make, but next time i would only add about a tablespoon on chocolate morsels, beacause two is way too chocolatley in my opinion


16 Ratings

Jan 18, 2004

These are really easy to make and really wonderful if you are a chocolate lover (which we are). People think you spent a lot of time to make them when you really didn't.

Jan 18, 2004

My high school aged son had to make pain au chocolat for his french class. He announced this to me at 4:00 on a Sunday evening - the pastries were due the next morning. Anyone who knows croissants knows that would have been a stretch. These were excellent, and fairly easy to prepare. My son did all the work, and the recipe was easy enough that he was able to create these beautifully. They were the hit of the classroom - teacher and students alike were duly impressed. A fun "must try" recipe.

Feb 09, 2009

I made this for a baby shower tea party and it was a hit - and insanely easy! I made my version even simpler - I only used Hershey candy bar squares in the middle. I also made smaller servings by cutting each pastry sheet into 12 pieces. On the outside after brushing with egg I sprinkled sugar on top.

Apr 01, 2006

I served this at a dessert party and everyone loved it!

Dec 20, 2004

This recipe is very easy and very rich. I might even suggest cutting the pastry into smaller squares because this dessert is a trifle decadent.

Jan 19, 2004

This recipe is quick, cheap, and good! I made it with chocolate the first time, and then I tried butterscotch. Mmm! Both were great.


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  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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