Food - Drink
Nadiya Hussain's Shortcut Pain Au Chocolat Requires Only 3 Ingredients
By CATHERINE RICKMAN
Pain au chocolat, or chocolate croissants, are notoriously difficult and time-consuming to make, but chef Nadiya Hussain knows how to take some of the work out.
The chef and author of "Time to Eat" has a recipe for a quick and easy pain au chocolat dupe called "Choc Bar Puffs." It only requires chocolate, an egg, and pre-made puff pastry.
Start by preheating your oven to 400° Fahrenheit, then roll out two sheets of pastry and arrange 15 chocolate pieces on top, about a half inch apart from each other.
You should have a 3 by 5 grid of chocolate on the sheets of pastry. Paint the spaces in between the chocolate with egg wash, then lay the second piece of puff pastry over the top.
Chill the sheets in the fridge, cut them into squares, and bake for 20-25 minutes. Serve the pastries with powdered sugar, cocoa powder, coffee, strawberries, or ice cream.