Atlantic Superstore

Ingredients

Instructions

1. Move oven racks to top and bottom third of oven. Preheat oven to 400°F (200°C).
2. Following rows of chocolate bar, use sharp knife to cut 24 squares from bar. Save rest for another use.
3. Unroll one sheet of puff pastry onto work surface. Use parchment paper to line rimmed baking sheet; set aside. Using sharp knife, cut pastry into three equal strips. Cut each strip into four equal pieces, to make 12 pastry rectangles.
4. Drop 1/2 tsp (2 mL) jam on one half of a pastry rectangle. Place 1 square of chocolate at shorter edge of pastry on top of jam; roll up tightly, making sure pastry overlaps. Place on baking sheet, seam side down, pressing pastry overlap to close. Repeat with remaining pastry squares.
5. Make 12 more pain au chocolat with remaining sheet of puff pastry, on a second baking sheet.
6. Beat egg with 1 tsp (5 mL) water. Bush tops of assembled pastries with egg wash. Discard remaining egg wash.
7. Place one sheet on top rack and other on bottom rack. Bake for 10 minutes. Switch baking sheets top to bottom and rotate back to front. Bake another 5 to 7 minutes or until golden brown. Cool for 15 minutes to serve warm, or serve at room temperature. Sprinkle with icing sugar before serving, if desired.

Chef's Tips

You could use PC Milk Chocolate instead of dark.