QUICK and EASY PAIN au CHOCOLAT (Chocolate Turnovers)

Have you ever walked into a bakery and suddenly felt enraptured by the unmistakable smell of freshly baked bread? How about the vision of rows and rows of sweet pastries in crystalline glass cases that seemed to be calling your name? We might have to wait a bit longer before we can visit our local patisserie but have I got a treat for you!

What would you say if I told you that you can make your own delectable chocolate pastries without needing a culinary degree to do it? You ABSOLUTELY can with this very simple pain au chocolat recipe. With just a few ingredients, you’ll be on your way to bakery nirvana. 

Total Prep Time: 45 minutes

Servings in Recipe: 18

Serving Size:  As Preferred

QUICK and EASY PAIN au CHOCOLAT (Chocolate Turnovers)


  • 2 baking sheets
  • 2 sheets of parchment paper to fit baking sheets
  • 2 sheets of frozen (store-bought) puff pastry dough, thawed
  • 1 fresh egg white
  • tbsp chilled water and
  • either 2 bars of unsweetened baking chocolate or
  • 2 semisweet chocolate candy bars separated into 18 smaller bars or pieces. (The sky’s the limit on your choice of chocolate bar, really, as long as it melts. If you choose this, skip the next two ingredients.)
  • 4 tbsp of sugar or preferred sugar substitute
  • 1/2 cup of crunchy, chopped walnuts
Bars of dark and white chocolate

Credit: Anete Lusina


chocolate-walnut filling

  • Place a glass bowl over a slightly smaller metal pot of simmering water.
  • Place chopped chocolate pieces in the glass bowl.
  • Occasionally stir with a spatula, scraping down the sides as the chocolate melts.
  • Once fully melted, add sugar or sugar substitute.
  • Once the sugar crystals are completely melted and combined with the chocolate, add walnuts.
  • Leave your gooey, yummy chocolate/walnut mixture in the warm glass bowl over the pot, on low heat, while you prepare the puff pastry squares.

puff pastry

  • Preheat your oven to 400F.
  • Ensure that your puff pastry is thawed to where you can easily roll it out, otherwise it will crack and break. A smooth, pliable sheet of pastry is needed for this.  
  • Light roll out the sheets of pastry dough on a floured surface until they are of even thickness across each sheet.
  • Cut each sheet into 9 equal-size squares or rectangles.
  • Place either a tbsp full of your chocolate/walnut filling or one piece of your store-bought candy bar right in the middle of each pastry piece. 
  • With a small brush, apply a bit of cold water to the edges of each pastry piece.
  • Fold each piece from corner-to-corner, diagonally, over the chocolate, into a triangle shape. 
  • Don’t worry if the edges don’t perfectly match up. Your blissfully happy taste buds won’t care.
  • Gently press along the edges of each triangle with your fingers to seal them. 
  • Arrange triangles on parchment lined baking sheets. 9 triangles on each. 
  • Brush a bit of egg white on the top of each triangle for a bit of sheen and crispness (Hint: If you don’t want them to be shiny but still crisp, use egg yolk instead of egg white).
  • Place each tray of your heavenly bundles in the freezer for 20 minutes prior to baking to get that much desired light and flaky consistency (If this is not done, the pastry will not be flaky as the butter in the dough will have melted too much). 
  • Take baking sheets directly from the freezer and pop them in the oven for appox. 15 minutes or until deliciously golden brown and mouth-watering. 
  • Inhale that warm, intoxicating chocolate perfume and serve fresh out of the oven . (If serving later, heat oven to 250F and bake for 10 minutes, just to re-melt the chocolate inside. 
Bars of dark and white chocolate

Credit: Anete Lusina

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