Chocolate Breakfast Pastry (Print)
Flaky buttery pastry filled with rich dark chocolate for a sweet morning treat.
# Ingredient list:
→ Dough
01 - 1 sheet (approx 9 oz) all-butter puff pastry, thawed
02 - 1 large egg, beaten
→ Filling
03 - 3.5 oz good-quality dark chocolate (60–70% cocoa), chopped or in batons
→ Optional Garnish
04 - 1 tbsp powdered sugar
05 - 1 tbsp sliced almonds
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to a rectangle approximately 12x10 inches.
03 - Cut the pastry into 8 equal rectangles.
04 - Place a portion of chocolate along the short end of each rectangle. Roll up tightly, sealing the seam underneath.
05 - Place pastries seam-side down on the prepared baking sheet, spacing them apart.
06 - Brush each pastry with beaten egg for a golden finish. If using, sprinkle sliced almonds on top.
07 - Bake for 18–20 minutes, or until puffed and golden brown.
08 - Cool slightly on a wire rack. Dust with powdered sugar before serving if desired.
# Expert Tips:
01 -
- They're ridiculously simple to make but taste like you've been training in pastry school for years.
- The chocolate stays just melty enough inside while the pastry shatters in that perfect way that makes breakfast feel like a minor celebration.
- You can have them on the table in under an hour, which means you can pull off a proper French breakfast without waking up at dawn.
02 -
- Don't skip thawing the puff pastry properly—rushing it or trying to work with it cold will tear the delicate layers and you'll lose all that shattering texture you're after.
- The chocolate will melt more completely if you use batons or thin shards rather than chunky pieces, and it creates a more even distribution of flavor in every bite.
- These are best eaten within a few hours of baking, warm or at room temperature, before the pastry starts to soften and lose its snap.
03 -
- Always start with room-temperature or slightly cool hands when handling puff pastry—warm hands will soften the butter in the dough and you'll lose those precious layers.
- If you're baking for a crowd, assemble them the night before, cover with plastic wrap, and refrigerate overnight. They actually bake better when the dough has rested, and your morning becomes infinitely calmer.