Quick Pain au Chocolat

1.Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2.In a small bowl, whisk the egg with 1 tablespoon of water (and milk if using) to create an egg wash; set aside.

3.Unroll the chilled puff pastry onto a lightly floured surface and gently roll it with a rolling pin to smooth any creases.

4.Cut the pastry sheet into 4 to 6 even rectangles, depending on the size of your pastry sheet and desired pastry size.

5.Place one chocolate baton or a strip of chocolate about 1 cm from the short edge of a pastry rectangle.

6.Fold the edge of the pastry over the chocolate, place a second chocolate baton next to the fold, and continue rolling the pastry until you reach the end.

7.Place the pastries seam-side down on the prepared baking sheet, leaving at least 5 cm of space between each one.

8.Brush the tops and sides of each pastry generously with the egg wash and sprinkle with a little granulated sugar if desired.

9.Bake for 15 to 20 minutes, or until the pastries have puffed significantly and turned a deep golden brown.

10.Transfer to a wire rack to cool for at least 10 minutes before serving to allow the chocolate to set slightly.