Ingredients
- 1 kg of puff pastry
- chocolate sticks
- 2 egg yolks
Preparation
Lay out the puff pastry on a floured work surface.
Cut rectangles 5 cm wide by 10 cm long.
At the base of each rectangle, place a chocolate stick. Roll up the rectangle on itself, flatten it slightly to obtain a pain au chocolat.
Repeat the operation until the ingredients are used up. Place the pains au chocolat on a baking sheet lined with parchment paper and brush them with egg yolk. Let them rise in a warm place. Brush the pain au chocolat with egg yolk again.
Bake them in the oven at 190°C until they turn golden brown. Allow to cool before tasting.
source: la-cuisine-marocaine.com
