Pain au Chocolat

Dustin and I had a "Paris Vacation" this weekend.  After a night of flying we enjoyed a wonderful breakfast of pain au chocolat at a wonderful cafe called Cafe Christy.  I found this recipe on a blog done by a woman who grew up with a French mother.  While I did find a recipe to make pain au chocolat completely from scratch, I didn't have the time to complete the whole things in a timely manner.  This is the way we liked it (a small variation from the original recipe) and what I would do differently next time.

1 pkg. puff pastry, thawed
2 tbsp. butter, melted & cooled
1/4 c. white sugar
1/4 c. brown sugar
1/2 c. bittersweet chocolate

Roll out each puff pastry square to a slightly large square.  Brush each square with 1/2 of the butter.  Combine the sugars and divide evenly among the pastry.  Top with chocolate and roll up jelly roll style.  Trim the edges and cut each log into 6 pieces.  Place cut side up into a greased muffin tin.  Bake at 400 for 20-30 minutes or until golden brown but not brown.  Remove from oven and let cool slightly.  Remove from pan.  Serve warm or at room temperature but make sure to remove all rolls from the pan shortly after removing from the oven otherwise they will be pretty stuck inside the pan.

**If you don't have bittersweet chocolate it's okay to use semi sweet chocolate however I would use half the amount of sugar.**

I really liked this warm from the oven shortly however Dustin liked them best completely cooled.  Both ways were good we just had our own preferences.  Also we really liked these best without the frosting that is in the original recipe.  I just thought it added much more sweetness than I really wanted for breakfast.

Also I forgot all about the cinnamon that is supposed to be in the recipe so we'll just have to try this one again and make sure to remember the cinnamon!