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?

Did it remind you of someone or somewhere that made you feel warm and fuzzy?

Comforting aromas like this go straight to our brain’s “smell center”, known as the olfactory bulb

This bulb is directly connected to the amygdala (the part of our brains associated with emotional processes) and the hippocampus (a major contributor to learning and memory).
This connection might explain why the aroma of freshly baked bread, or some other bakery treat, can often trigger a detailed memory or intense emotion.

What would you say if I told you that you can make your own delectable 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. 

Nutrition Facts

Serving size: 3 Chips

Servings: 60

Amount per serving



% Daily Value*

Total Fat: 33.1g


   Saturated Fat 18.8g


Cholesterol 0mg


Sodium 31mg


Total Carbohydrate 25.5g


   Dietary Fiber 9.7g


   Total Sugars 6.9g

Protein 8.8g

Vitamin D 0mcg


Calcium 59mg


Iron 10mg


Potassium 489mg


*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories per day is used for general nutrition advice.

Total Prep Time: 30 Minutes

Servings in Recipe: 16

Serving Size:  1 Turrnover

QUICK and EASY PAIN au CHOCOLAT (Chocolate Turnovers)



  • 2 sheets of frozen puff pastry dough, thawed
  • 1 fresh egg white
  • 2 tbsp chilled water
  • 4 tbsp of sugar or sugar substitute
  • 1/2 cup of crunchy, chopped walnuts
  • 32 squares unsweetened baking chocolate
Quick and Easy Pain au Chocolat Ingredients

QUICK and EASY PAIN au CHOCOLAT (Chocolate Turnovers)


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

  • 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
  • Carefully roll out the sheets of pastry dough on a floured surface, until they are of even thickness throughout
  • Cut each sheet into 8 equal-size squares or rectangles
  • Place a tbsp full of your chocolate/walnut filling in the centre of each pastry piece 
  • Brush the edges of each pastry piece with a bit of ice water
  • Fold each piece  diagonally, over the chocolate
  • Don’t worry if the edges don’t perfectly match up. Your blissfully happy taste buds won’t care
  • Gently press the edges of each triangle to seal them 
  • Place triangles on parchment lined baking sheets 
  • Brush a bit of egg white on the top of each, 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)
  • Preheat your oven to 400F
  • Take baking sheets directly from the freezer and pop them in the oven for approx. 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. 

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