Chocolate Turnovers
These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.
Recipe information
Yield
Makes 9
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry dough into a 12-inch square, about 1/8 inch thick, with a rolling pin. Brush off excess flour. Using a pastry wheel or sharp knife, trim the edges and cut the square into nine 3 1/2-inch squares. Place the squares on an ungreased baking sheet.
Step 2
In a small bowl, whisk together the egg yolk and cream for the egg wash. Using a pastry brush, moisten 2 adjacent edges of each square with egg wash. Place a piece of chocolate just below the center of each square; fold down the unwashed edges over the chocolate to form a triangle, completely enclosing the chocolate. Using your fingers, gently but firmly press the pastry edges together to seal. Cover with plastic wrap; refrigerate 30 minutes.
Step 3
Remove the turnovers from the refrigerator, and brush the tops liberally with the remaining egg wash. Place the pan in the oven, and bake until the turnovers are puffed and golden brown all over, 25 to 30 minutes. Remove from the oven; using a spatula, immediately transfer the turnovers to a wire rack to cool completely before serving.
