French (France) Breakfast or light snack food and Drink Ideas
Traditional Pan au Chocolat Recipe
This is a very simple dish, which would traditionally be eaten for breakfast or as a light snack.
1 sheet (from 17.3 oz. package) frozen puff pastry, thawed
3.5oz. bar bittersweet/dark chocolate (try to get European brands)
3.5-oz. bar milk chocolate (try to get European brands)
For the glaze: 1 egg beaten with 1 Tablespoon water
Break/ cut the each chocolate bar into six to eight pieces and set aside. Then unfold and roll out the puff pastry onto a lightly floured surface to a thickness of approx a "mouse mat" . Cut it into 12 squares. Place 1 piece of chocolate on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.
Place the rolls on a baking sheet, seam side down, covered in cling film and place in a refrigerator to cool/harden slightly. It is acceptable to make these up to one day in advance. When baking, Preheat oven to 400°F. Brush the tops of the rolls with the egg glaze/wash and sprinkle with sugar (some leave this out to give it a SLIGHTLY more savoury taste). Bake for 15 minutes or until the pastries are golden brown.
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For US to UK equivalents for food weights and measurements see this rough guide
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