2-Ingredient Pain au Chocolat: The Recipe for a Sweet Treat Ready in 15 Minutes!

We've all been there. The afternoon slump hits, and suddenly, the only thing that can satisfy is a flaky, chocolate-filled pastry. But who has time for complicated recipes or trips to the bakery? Enter the beauty of the Pain au Chocolat – a delicious French breakfast treat that's surprisingly easy to whip up at home. It features a buttery, flaky puff pastry exterior enveloping rich bars of chocolate. In just 15 minutes, you can transform these simple ingredients into warm, golden pastries bursting with melty chocolate. No rolling, no proofing – just a quick assembly, a brush of egg wash, and a pop in the oven. It’s perfect for an indulgent breakfast or afternoon snack with a cup of hot coffee. So ditch the store-bought pastries and impress yourself (and maybe your loved ones) with this incredibly easy and delicious 2-ingredient Pain au Chocolat recipe.

What is Pain au Chocolat?

Pain au chocolat (pronounced "pan-oh-shoh-koh-LAH"), literally translating to "chocolate bread"  is a staple of Viennoiserie, a branch of French baking focused on pastries made with enriched doughs like puff pastry and brioche. While the exact origin remains unclear, the rise of Viennoiserie pastries is believed to be around the 18th century in Vienna, Austria. Early Viennoiserie pastries likely featured a wider variety of fillings.  Pain au chocolat, specifically featuring chocolate, is thought to have gained popularity in France sometime in the 19th or early 20th century.

This 2-ingredient version is a modern simplification that makes use of the convenience of pre-made puff pastry. This approach allows home cooks to enjoy delicious pain au chocolat without the time commitment of making their own dough. Pain au chocolat is often enjoyed for breakfast or as an afternoon snack, alongside coffee or tea. In fact, in France, it's not uncommon to find pain au chocolat sold alongside croissants in bakeries. While the classic version features chocolate, some variations might include other fillings like almond paste or fruit preserves.

Tips

• Don't skip thawing the puff pastry completely according to package instructions. Frozen pastry won't fold properly and could tear.
• For an even crispier crust, place the baking sheet in the fridge or freezer for 10 minutes before baking. This allows the cold butter in the puff pastry to stay cold initially, resulting in more separation and flakiness.
• Don't limit yourself to chocolate bars. Chopped dark chocolate, semi-sweet chocolate, or even chocolate chips work well. Opt for chocolate that melts well for a gooey center.
• Cut your chocolate into pieces that are roughly the same width as the puff pastry strips. This ensures the even distribution of chocolate in each bite.
• Brushing the tops of your assembled pain au chocolat with egg wash (beaten egg yolk with a splash of water) creates a beautiful golden brown finish. You can skip this step if desired, but it adds a professional touch.
• Leave enough space between each pain au chocolat on the baking sheet to allow for puffing during baking. Overcrowding can prevent them from rising properly.
• Bake until the pastry is golden brown and puffed. A toothpick inserted in the center should come out clean, with no wet dough sticking to it.
• Dust with powdered sugar while still warm for an extra touch of sweetness and visual appeal.

Can I Use A Different Type Of Chocolate Besides A Bar?

Absolutely! Chopped dark chocolate, semi-sweet chocolate, or even chocolate chips work well. Choose chocolate that melts well for a gooey center.

What If I Don't Have Egg Wash?

You can skip the egg wash, but it creates a beautiful golden brown color. Use a splash of milk or water for a similar effect.

What If My Pain Au Chocolat Aren't Very Puffy?

Ensure your puff pastry was completely thawed and chilled before baking (if using the tip). Overcrowding on the baking sheet can also hinder puffing.

Can I Use Puff Pastry Dough Sheets That Are Already Cut?

Yes, pre-cut puff pastry sheets can be used for convenience. Adjust the size of your chocolate pieces to match the width of the pastry strips.

What Kind Of Puff Pastry Is Best?

Most frozen puff pastry sheets will work but look for "all-butter" puff pastry for the richest flavor.

Can I Add Other Flavors?

Yes! Experiment with a sprinkle of chopped nuts, cinnamon sugar, or a drizzle of flavored syrup before baking for a unique twist.

What Other Fillings Can I Use?

While chocolate is classic, some variations use almond paste or fruit preserves. However, these fillings might require adjustments to the baking time.

How To Store Pain Au Chocolate

While best enjoyed fresh, leftover pain au chocolat can be stored in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for a few minutes to restore crispness.

How To Make 2-Ingredient Pain Au Chocolate

Preheat your oven to 200°C (400°F). Cut the chocolate bars into long thin strips.

Divide your puff pastry sheet into 4 equal strips.

Place a piece of chocolate near one end of a pastry strip.

Roll the pastry dough over the chocolate, then place another piece of chocolate right next to the first roll.

Continue rolling the pastry to the end, encasing both chocolate pieces. Repeat with the remaining pastry strips and chocolate.

Brush the tops of the assembled pain au chocolat with egg yolk for a golden finish. Bake them for 15 minutes at 200°C (400°F).

Once golden brown and puffed, remove the pain au chocolat from the oven and dust them with powdered sugar while still warm. Enjoy!