Sunday, March 10, 2013

Pain Au Chocolat

Pain au Chocolat or chocolate bread is something everyone needs to eat on the regular. Whether it is a creamy chocolate spread slathered on a crusty baguette or chocolate chips stuffed in puff pastry, the combination is irresistible. As a vegan, these treats are just as easy to make with the help of frozen puff pastry. You definitely don't want to skip out on making these!

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Crisp puff pastry crossiants filled with decadent chocolate and sprinkled with flakey sea salt.

Pain Au Chocolat
makes 6 croissants
1 roll frozen puff pastry, thawed
1/2 cup semi sweet chocolate chips, divided
coarse sea salt

Preheat the oven to 350. Line a baking sheet with parchment or grease.
Unroll the puff pastry then use a rolling pin to roll out the dough into a thin rectangle. Cut 6 long triangles.
Set aside 2 tbl of chocolate chips for drizzling. Use the remaining to fill the croissants. Place a tablespoon or less of chocolate chips on the wide end of the triangle. Tightly roll the croissant from the wide end to the tip.
Place the croissants, seam side down on the baking sheet and bake for 30 minutes or until golden brown, rotating half way through.
Melt the remaining chocolate chips and drizzle over the top. Sprinkle lightly with sea salt and serve warm.

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