Petits Pains au Chocolat

Preparation info
  • Makes


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

A freshly baked petit pain au chocolat is almost impossible to resist, with its buttery, flaky yet crisp pastry concealing a delectable chocolate filling. For a special finish, drizzle melted chocolate over the tops of the freshly baked and cooked pastries.


  • 125 ml/ fl oz/generous ½ cup water
  • 250


  1. Pour the water into the machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then reverse the order in which you add liquid and dry ingredients.

  2. Sprinkle over the flour, then the skimmed milk powder, ensuring that the water is completely covered.