These chocolate puff pastries, with just 4 ingredients are so quick and easy to make and incredibly delicious. Flaky, buttery pastry and gooey chocolate - yum!
130-180gdark chocolate (50% cocoa solids) or chocolate chips(notes 2&3)
1egg yolk (from a large egg)
1teaspoonmilk (or cream or water)
1tablespoondemerara sugar (turbinado sugar)
For best results, always weigh ingredients where a weight is provided
Equipment
Pizza cutter or sharp knife
2 Baking sheet
Wire cooling rack
Instructions
First up, your pastry should be thawed but cold so that it’s still firm enough to work with and not sticky. Throughout the process, chill it in the fridge or freezer as needed if you find it becoming to soft to work with. Colder pastry will puff better.
Preheat the oven to 200C (180C fan forced) / 395F. Line 2 large baking sheets with baking paper.
Use a pizza cutter or sharp knife, cut your puff pastry into equal squares - 9 for a square sheet or 12 for a rectangular sheet. Each square should be around 9cm / 3 ½ inches. You can use a ruler to make them perfect if you like or you can just cut it by eye.
If the pastry is getting really soft, chill for 10 minutes.
OPTIONAL - looks pretty but not necessary:Starting with the 3 small squares closest to you, use your pizza cutter to cut strips 5mm / ⅕ inch wide from the edge to roughly ⅔ of the way up the square, leaving the top portion intact.
Place 3 squares of chocolate or 1 tablespoon of chocolate chips onto the intact part of each one, just in from the top edge.
Roll it towards you so the pastry incases the chocolate and keep rolling until the strips are over the top of each one. Seal the edges slightly and seal the edge underneath where the strips meat the underneath just to hold it all together.
This is a good time to chill again for 10 minutes. You can also chill them (covered) for 2 days or freeze in an airtight container for up to 3 months.
Beat together the egg yolk and milk (or cream or water) in a small bowl then brush over the top of each of the pastry puffs.
Sprinkle each one generously with the sugar, then roll the puffs back and forth to get any sugar that fell next to them as well.
Bake for 18-20 minutes until golden brown and puffed. Let them cool a few minutes before eating or wait until they reach room temp. Great slightly warmed with a scoop of ice cream too.
Let them cool for a few minutes before transferring to wire racks. They can be stored in an airtight container once they reach room temperature, for up to 4 days.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Puff pastry: You can use square or rectangular sheets of puff pastry. A square will give you 9 chocolate puffs and a rectangular sheet will give you 12 chocolate puffs.
Chocolate:
Quantity will depend on the puff pastry size you use (see note 2 above).
Type: You can use chocolate chips (roughly 1 tablespoon per pastry puff) or block chocolate (3 squares per pastry puff). I find baking chocolate blocks work better than eating chocolate.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.