Easy pain au chocolat

It wouldn’t be Easter without some chocolate tucked in there, right? Try this easy pain au chocolat recipe and be rewarded with hot pastry and delicious melted chocolate

By Nici Wickes
  • 25 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Easy pain au chocolate
  • 1 sheet puff pastry
  • 1 large block dark chocolate (Lindt dark was used here)
  • 2 tablespoon sultanas
  • 1 teaspoon mixed spice
  • milk, to brush pastry


Easy pain au chocolate
  • 1
    Preheat oven to 180°C. Line a baking tray with baking paper.
  • 2
    Lay the pastry sheet on a cool surface and place the whole block of chocolate in the centre. Sprinkle over the sultanas and mixed spice.
  • 3
    Using a sharp knife, make cuts 2-3cm apart to the left and right of the chocolate block, and down the sides. Fold the top and bottom ends over, and alternating left and right strips, fold each piece over the chocolate to encase it. Brush with milk.
  • 4
    Bake for 15-20 minutes or until golden.
  • 5
    Cool for 10 minutes before slicing and serving.


For an easy shiny finish, use an egg wash made from a single beaten egg instead of the milk. When working with puff pastry, the key is to keep it as cold as possible, so work quickly while folding and plaiting.

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