Vintage Baking: Pains Au Chocolat

Vintage Baking:  Pains Au Chocolat
Share Button

It is said that Marie-Antoinnette introduced the croissant to France!  I’m not sure about that but I do know the croissant first appeared in the French dictionary in 1863!

So in the spirit of the Great British Bake Off and pasty week I opted for Pains Au Chocolat early on Sunday morning, what more could you ask for with a lovely cuppa and sitting down on a relaxing Sunday?

Of course being a Sunday morning, there was no way I was going to make my pastry from scratch!  So I opted for ready made pastry – quick and easy if you ask me lol.


320g of all butter puff pastry (equates to one pack of ready made)

100g of milk chocolate (I opted for an organic bar of good quality chocolate)

1 egg beaten for brushing the pastry


Preheat your oven to 220C or Gas mark 7

Unroll your pastry on to a floured surface, then cut the pastry in to equally sized rectangles.

Cut your chocolate in to equally sized rectangles (two portions per cut pastry)

Take each rectangle and place a piece of chocolate on the shorter edges and then roll each side up to the middle, turn over and place on a baking tray then repeat for all rectangles.

Brush a little egg on the top of each pastry and bake for approximately 12 minutes until they have risen and are golden brown.

Sit down with a lovely cup of tea and enjoy 🙂  Remember if you are looking for a vintage cake stand and vintage tea cups have a wee look at my Etsy store here.


Leave a Reply

Your email address will not be published. Required fields are marked *