Creme Egg pain au chocolat recipe

This Creme Egg pain au chocolat recipe is a great option for an easy Easter breakfast (though frankly it's great at any time of year).

If you've never thought of making your own pain au chocolate before, here's your chance to see how easy it is to do with readymade puff pastry. You don't need fancy baking skills - you're simply wrapping the pastry around the eggs, and they're ready in just 30 minutes. This recipe makes 6 pain au chocolate, but it's easy to adjust if you want to make more or less. It's best to eat them pretty much as soon as they come out of the oven (after 10 minutes or so cooling time) so that the pastry is a pffy and flakey as possible. 

Ingredients

• 1 x pack Jus-Rol puff pastry
• 1 x egg
• 12 mini Creme Eggs
• 6 squares chocolate, melted, or 1 tbsp Nutella for decoration (optional)

Method

1. Preheat the oven 180ºC/gas mark 4 and line a tray with greaseproof paper.
2. Unroll the pack of Jus-Rol pastry and cut into 6 rectangular strips measuring 17.5cm x 8cm.
3. Whisk the egg in a small bowl and brush onto the edges of strip.
4. Place 2 Creme Eggs onto one strip of pastry. Roll the left edge of the pastry around the first Creme Egg reaching the middle. Continue to wrap the pastry over the second Creme Egg, meeting the right edge of the pastry. Repeat this process 5 more times to create 6 Creme Egg pan au chocolats.
5. Spread out evenly onto the baking tray and bake in the oven for 15-20 mins until golden.
6. Leave to cool before serving or drizzling with melted chocolate or Nutella.

Top tip for making Creme Egg pain au chocolat

You can try this with other chocolatey treats as well. Slices of Mars Bar, for instance, would make a great filling.

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