Kinder Pain au Chocolat (3 Ingredient Recipe)
Flaky puff pastry pain au chocolat filled with creamy Kinder bars. A delicious and easy homemade breakfast recipe idea!
Servings 8
Ingredients
- 320 g pack ready rolled puff pastry
- 200 g /16 Kinder chocolate bars
- 1 egg for egg washing the pastries
Additional Ingredients
- chocolate hazelnut spread for decoration
- icing sugar for dusting
Instructions
- Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two baking trays with baking paper and set aside.
- Unroll the puff pastry sheet out, slice lengthways directly down the centre. Now slice across so you have 8 squares of puff pastry. Take two Kinder chocolate bars and place one on each end of the pastry square. Roll the two ends up until they meet, then place the pastry with the join on the underside on your baking trays.
- Place the Kinder pain au chocolat on the baking trays and brush evenly with the egg wash. Bake for 15 minutes or until crisp and golden. Allow to cool for a few minutes before decorating further with chocolate hazelnut spread and icing sugar, if desired. Best eaten fresh from the oven, but they will last for up to 3 days at room temperature stored in an airtight container.