Chocolate Breakfast Pastry

The first time I made these was on a quiet Sunday morning when I'd overslept and guests were arriving in two hours. I'd bought a sheet of butter puff pastry on impulse the day before, and some really good dark chocolate was sitting in my pantry. Something clicked—why not just wrap chocolate in pastry and bake it? Thirty minutes later, the kitchen smelled like a French patisserie, and honestly, those slightly imperfect pastries became the star of breakfast.

I remember my sister visiting last winter and making a batch of these while we caught up at the kitchen counter. She'd been stressed about something work-related, and by the time the oven timer went off, we were both laughing at how ridiculous we sounded. Those warm pastries, dusted with powdered sugar and paired with strong coffee, turned into the kind of moment you don't plan for but somehow remember.

Ingredients

• All-butter puff pastry (1 sheet, about 250 g): This is non-negotiable—the butter is what gives you those crispy, shattering layers that make the whole thing work. Thaw it gently at room temperature so it stays manageable but stays cold enough to puff.
• Dark chocolate (100 g, 60–70% cocoa), chopped or in batons: Good quality really matters here because you're tasting chocolate with every bite. If you only use a thin layer of cheap chocolate, the pastry becomes the main character, and that's a missed opportunity.
• Egg (1, beaten): This is your egg wash—it gives you that gorgeous golden-brown shine that makes people think you actually know what you're doing in the kitchen.
• Powdered sugar and sliced almonds (optional): The sugar adds a sweet finish and a bit of elegance, while almonds give a gentle crunch if you want that contrast against the soft chocolate.

Instructions

Heat your oven and prep:

Set the oven to 200°C (400°F) and line a baking sheet with parchment paper. This sounds simple, but getting your oven hot before you start rolling pastry keeps the layers from collapsing while they wait.

Roll and cut:

On a floured surface, gently roll the pastry into a 30 × 25 cm rectangle. Cut it into 8 equal pieces—I use a sharp knife and press down firmly rather than sawing, which keeps the edges clean and helps the pastry rise evenly.

Fill and roll:

Place about 12 g of chocolate along the short end of each rectangle, then roll up tightly from that end, sealing the seam underneath. The pastry will want to crack a little—that's normal, and a tiny dab of water on your fingertips helps seal any gaps.

Arrange and brush:

Place each pastry seam-side down on the baking sheet with a little space between them. Brush the tops generously with beaten egg, which is the detail that makes them look bakery-quality.

Add toppings and bake:

Sprinkle almonds now if you're using them, then bake for 18–20 minutes until they're puffed and deep golden. You'll know they're done when the bottoms sound slightly crispy if you peek underneath.

Cool and finish:

Let them rest on a wire rack for a few minutes so the chocolate sets just slightly, then dust with powdered sugar if you want that final touch of sweetness.

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There's something about the smell of puff pastry and chocolate baking together that stops you mid-thought. My neighbor once knocked on my door asking what I was making because the aroma was drifting down the hallway, and that moment—when food smells so good it travels—is when you know you've made something worth sharing.

Chocolate Variations That Work

The original dark chocolate version is my default, but I've learned that switching it up keeps these from feeling like the same breakfast every time. Milk chocolate makes them sweeter and softer, while a mix of dark and white chocolate creates this interesting contrast. I once added a tiny pinch of sea salt to the dark chocolate, which sounds pretentious but honestly elevated the whole thing—the salt made the chocolate taste more intense.

Pairing and Serving

These are best eaten warm or at room temperature the same day, when the pastry still has that crisp exterior and the chocolate is just starting to set. I've found that strong coffee is non-negotiable—café au lait or a hot chocolate make them feel like a proper French breakfast moment. They also pair surprisingly well with tea if you want something lighter, or even a glass of cold milk if you're serving them to kids.

Storage and Make-Ahead Tips

You can shape and refrigerate these the night before, then bake them straight from the fridge—actually, cold pastry bakes more reliably, so this is a genuine advantage. They keep in an airtight container for a day or two, though they're honestly best fresh. If you want to freeze them unbaked, stack them between parchment and freeze for up to a month, then bake from frozen with maybe 2 extra minutes.

• Thaw puff pastry in the fridge overnight, not at room temperature, for the most reliable rise.
• If your pastry tears while rolling, a tiny pinch of water acts like glue to seal it back together.
• The egg wash is what makes these look professional, so don't skip it even if you're in a hurry.

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These pastries have become my go-to when I want something that feels special but doesn't demand hours in the kitchen. There's a reason the French figured this out centuries ago—sometimes the simplest ideas are the ones that stick around.

Recipe FAQs

→ What type of chocolate works best?

Use good-quality dark chocolate with 60–70% cocoa for a rich, balanced flavor that melts smoothly inside the pastry.

→ Can I use milk chocolate instead?

Yes, milk chocolate can be used for a sweeter and creamier filling, adjusting the intensity of the final flavor.

→ How do I achieve a golden crust?

Brushing the pastries with beaten egg before baking ensures a beautifully golden and glossy finish.

→ Is it better to serve warm or cold?

Serving the pastry warm enhances the gooey texture of the chocolate and complements the flaky layers beautifully.

→ Can sliced almonds be omitted?

Yes, sliced almonds add a crunch and nuttiness but are completely optional based on preference.