Baking · Breakfast · Snacks

Raspberry Pain au Chocolat

Everything sounds better when you say it in French. In English this recipes is just Raspberry Chocolate Croissants. Yeah. I like the French version way more too. Raspberry and chocolate is a divine combination. Wrap puff pastry around it and you’ve got a guaranteed winner. A little sprinkle of powdered sugar and folks will think these came straight from Champs Elysees.

Keep the pastry you aren’t using under a damp paper towel or plastic wrap so it doesn’t dry out. And don’t worry too much about measuring the size of the sheet – just roll it out a little, keeping it mostly rectangular and you’ll be fine. Don’t spend a whole lot of time spreading the chocolate and raspberry perfectly even. Nobody is going to see the inside…it’s all going to bake together in the oven anyway.

Raspberry Pain au Chocolat

1 (17.25 ounce) package frozen puff pastry, thawed
1/2 cup semi-sweet chocolate chips, melted
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners’ sugar for dusting (optional)

Mmmmmm delicious innards of chocolate and raspberry!

Raspberry Chocolate Filling


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  3. Spread some of the chocolate  onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the chocolate. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly with a fork to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 3 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  4. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners’ sugar when cooled if desired.

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