Petit Pain Au Chocolate Recipe

Ingredients
<br>- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
<br>- 1 cup NESTLE® TOLL HOUSE ® Milk Chocolate Morsels, divided
<br>- 1 large egg, beaten
<br>- 1 (2 ounce) bar NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
<br>- 2 tablespoons butter or margarine
<br>- 1 cup powdered sugar
<br>- 2 tablespoons hot water
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees F. Grease 2 baking sheets.
<br>step 2: UNFOLD one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
<br>step 3: BAKE for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
<br>step 4: MELT baking bar and butter in small, microwave-safe bowl on HIGH (100 percent) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.
<br>


Ingredients
- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
- 1 cup NESTLE® TOLL HOUSE ® Milk Chocolate Morsels, divided
- 1 large egg, beaten
- 1 (2 ounce) bar NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces
- 2 tablespoons butter or margarine
- 1 cup powdered sugar
- 2 tablespoons hot water

Directions
step 1: PREHEAT oven to 350 degrees F. Grease 2 baking sheets.
step 2: UNFOLD one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square. Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2 inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.
step 3: BAKE for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
step 4: MELT baking bar and butter in small, microwave-safe bowl on HIGH (100 percent) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary. Drizzle icing over pastries.

Mastodon Share