Chocolate filled Pastry

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Chocolate filled Pastry-good things don’t have to be complicated.

Chocolate filled Pastry-good things don't have to be complicated.

Have you ever had a Chocolate filled croissant also known as Pain au Chocolat?

I have and they are out of this world. Buttery, flaky pastry, dark chocolate and that’s it. Good things don’t have to be complicated.

Chocolate filled Pastry-good things don't have to be complicated.

Now before we get th the recipe, I have to tell you about my friend Roxana. You might remember her from her amazing cake she made last year for my birthday.

Roxana also created the Chocolate Party. Every month she pairs a new ingredient with Chocolate and challenges bloggers to do the same.

Chocolate filled Pastry-good things don't have to be complicated.

Coffee and Chocolate, Caramel and Chocolate, Cherries and Chocolate. Only for Roxana would I venture out of my comfort zone and combine Pumpkin and Chocolate. Have you seen my Chocolate Pumpkin Spice Cake? To Die for! And I never would have created it without The Chocolate Party.

Chocolate filled Pastry-good things don't have to be complicated.

It’s been a whole year of Chocolate challenges. To Celebrate, Roxana is hosting an Anniversary Party. A whole month of chocolate recipes from some of her favorite friends.  But that’s not all.


How to participate in September’s Chocolate Party

1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me  roxana(at)roxanagreengirl(dot)com  your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farmsand Land O Lakes® Butter

4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. To enter the giveaway, use the widget on this page. New entries are added every day, so check often!

5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!

Chocolate filled Pastry-good things don't have to be complicated.

But don’t forget to make up a batch of these pastries first. They really are ridiculously easy to make.

Chocolate Filled Pastry collage

Chocolate filled Pastry

Chocolate filled Pastry


  • 1 sheet frozen puff pastry
  • 1/2-3/4 cup bittersweet chocolate chips (I used Ghirardelli 60% cacao bittersweet chips)


  1. Thaw puff pastry according to package directions.
  2. Cut pastry into 6 equal rectangles. With long end of rectangle facing you, place 2 strips of chips on the third and two third lines. Do not over fill.
  3. Fold the right side over to the center and lightly press to secure. Fold the left side over to the right side and press to secure. Carefully turn pastry over so seams are on the bottom and place on a parchment lined baking tray.
  4. Bake in a preheated 400 degree oven for 14-16 minutes, until tops of pastries just start to turn golden.
  5. Let cool till just slightly warm before serving or these can be served cold.


You can substitute the bittersweet chips with semi-sweet or even milk chocolate chips if you are looking for a sweeter treat. recipe source

Chocolate filled Pastry-good things don't have to be complicated.

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Posts may include links to my affiliate account at, and Chocolate, Chocolate and more earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. I just this second went to my website with no problem, so I’m unable to understand why you are having a problem with it. I don’t understand what an invalid mime type is, or force_feed. I am certain that this URL is a real feed.

    I’m a little confused by your recipe info above, for the chocolate in the puff pastry. The first set of instructions say to use dark chocolate, and yet the later concise recipe calls for bittersweet chips. I was amazed that in the photos, there are 17 candy melts (not chocolate chips), and that seems like a LOT of chocolate for one serving. A candy melt, it would seem to me, is more chocolate than a chocolate chip. i’ve never seen Bittersweet Candy Melts. The Puff Pastry is not sweet, nor would the bittersweet chocolate be. Isn’t this pastry bitter, with no sugar added anywhere? It would seem that if each pastry was cut in half, that would be an adequate serving.

    • Hi Bonnie. If you’ve ever had a true Pain au Chocolate, they are usually made with a darkest chocolate available. The Chips you see in the photo are Ghirardelli 60% Cacao Bittersweet Chocolate Chips, not candy melts and they are just a flatter chocolate chip but about the same size as a normal chocolate chip. As you can see from the final photos, the number of chips is in proportion to the pastry. You are correct, this is not a “sweet” treat but a decadent one. It is not, however, bitter. If you’d like a sweeter treat, you can certainly use semi-sweet chips or even milk chocolate chips. As for portion, feel free to share one with a friend 🙂

      • Maybe you could replace the “dark chocolate” in the first set of instructions with “Bittersweer Chocolate Chips” (from the printable recipe) so the ingredients you mention are consistent. Thank you for clarifying that what look like candy melts are in fact what they are. Clarification of that in the printable recipe would have helped me learn what’s available. I’m enjoying your website, and I’m sorry you’re unable to get to mine, to check out what I do.

        • Some people just love to complain!

        • Deltababe02 says:

          Why don’t you let her have her own recipe, and you make changes that your preferences! It’s so easy to take someone’s hard work and scrutinize it…How rude!

  2. Love chocolate chocolate croissants 🙂 Totally going to try this recipe.

  3. One of my FAVORITE pastries. LOVE

  4. These pastries look wonderful!

  5. I have a similar recipe coming up sometime next week and have to tell you I made it twice. Could not stop eating them!
    Now, here is just passed midnight and all I want is a pain-au-chocolat!!!!!

    Thanks for joining the #chocolateparty, I’m glad I made you step out of your comfort zone

  6. Roxana and her desserts knock my socks off!! These look amazing, Joan! And you are right! Super super easy! Yumm! Pinned!

  7. Maybe just a sprinkle of powdered sugar would set these up just perfect.

  8. ooh Joan these look amazing, they remind me of the ones they serve at one of my favorite little bakeries!

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