1package chocolate baking barssemi sweet, I used Guittard which I buy at Whole Foods
1egglarge
1tablespoonwater
1box frozen GF puff pastryI use Dufour brand (so delicious!), which I also buy at Whole Foods
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Defrost gluten free puff pastry following box instructions. Remove the pastry from the box and unfold it. The unfolded size will be aprroximately 9" x 7". Use a rolling pin to gently roll the pastry to approximately 11" x 11" square. This is an important step because the dough sheet as it is out of the package is too thick to bake properly. Once rolled out, use a pizza cutter or knife to cut pastry into approximately three 3.5” vertical pieces (see photo).
Combine one egg with one tablespoon of water and mix together to make the egg wash.
If using Guittard chocolate as I did, there will be 3 bars in a package of which we will be using 2 of the bars. Each bar consists of 12 individual pieces of chocolate and each pain au chocolate will need 8 chocolate pieces.
Stack 2 pieces side-by-side on each pastry sheet, 4 pieces total. Roll the pastry up-and-around the chocolate bars and repeat with another 2 stacked pieces side-by-side and roll up the pastry until almost at the top. Then apply the egg wash to the last part of the pastry (see the photo in the above recipe) and complete the last bit of rolling. Place pastries seam-side-down onto the lined baking sheet and then apply egg wash to the top of the pastry.
Place baking sheet in the oven and cook for 30 minutes, rotating the tray after 15 minutes. Let pastry cool for 10 minutes (this is the most difficult part…the waiting!!). Oui Oui!
Notes
If unable to find chocolate baking bars, chocolate wafers or chips can be used. To double the recipe, buy two packages of the gluten free Dufour puff pastry and 2 packages of the chocolate bars.