I’m sure you know the “last meal” question: what would you choose if you knew it was your final meal? For me, Plié au Chocolat — literally “Chocolate Folds” — would be on that list. It’s a modest-looking pastry in the grand tradition of French baking, but don’t be fooled by its unassuming appearance. The concept is simple: buttery puff pastry spread on one side with chilled vanilla pastry cream, sprinkled with miniature chocolate chips, folded, and baked until flaky and deeply caramelized. That such a straightforward combination can be so glorious is one of those small culinary miracles.
This pastry is also my husband’s favorite: custard, chocolate, and flaky butter pastry all in one perfect package. I rarely see Plié au Chocolat sold outside of France and a few specialty bakeries, so if you want to enjoy this otherworldly treat, the best option is to make it at home.
Fortunately, once you have chilled pastry cream and a laminated puff pastry dough, it’s quick and forgiving to assemble. The dough used here is the same one I use for homemade croissants, pain au chocolat, and ham-and-cheese croissants, so if you’ve already made that dough, making pliés is a natural next step. They’re especially lovely on a holiday morning or for an indulgent breakfast.
Cook’s Notes:
- Pastry cream can be purchased ready-made, but homemade pastry cream tastes superior. Use a trusted recipe and be sure it’s thoroughly chilled before you begin.
- For tidy, controlled filling, place the chilled pastry cream in a piping bag or a gallon-size zipper bag with the corner snipped off. You can spoon it on instead, but piping is neater and faster.
- I prefer miniature bittersweet chips for contrast, but mini semi-sweet chips or finely chopped bittersweet chocolate will work beautifully.
- Bake on a rimmed half-sheet pan: the pastries will leak a little during baking and a rim prevents mess in your oven.
- Nonstick silicone baking mats (Silpats) are my top choice for lining pans to prevent sticking, but parchment paper is a fine alternative.
Prep Tips (tools that help)
- Silicone baking mat or parchment
- Rimmed half-sheet pan
- French rolling pin (optional but handy for laminated dough)
- Pastry bag or sturdy resealable plastic bag
- Bench knife or pizza cutter for clean edges
Look how easy Plié au chocolat are to make!
Plié au Chocolat – French Chocolate and Custard Pastries
Rebecca Lindamood
Ingredients
- 1 batch homemade puff pastry (see a laminated dough recipe such as for croissants)
- 3 cups chilled vanilla pastry cream in a piping bag or gallon-sized Ziploc bag
- 2 cups miniature chocolate chips
- 1 egg, beaten with a pinch of salt (for egg wash)
Optional:
- Powdered sugar for dusting the finished pastries
Instructions
- Remove the laminated dough from the refrigerator and unwrap. Cut the batch in half; rewrap and chill one half while you work with the other. Roll the working half into a rectangle roughly 9 × 25 inches. Trim the edges to make an 8 × 24–inch rectangle. Cut the dough into quarters lengthwise and twice crosswise to yield eight long rectangles.
- Pipe about 3 tablespoons of chilled pastry cream onto one half of each rectangle, leaving a 1/2-inch border of dough. Sprinkle about 1 heaping tablespoon of miniature chocolate chips over the pastry cream. Fold the empty half of dough over the filled half and press gently to seal the ends. Transfer to a lined rimmed baking sheet.
- Cover the sheet with a clean tea towel and let the pastries rest at room temperature about 30 minutes, until slightly puffy.
- Preheat the oven to 425°F (218°C). Whisk the egg and salt together and brush the tops of the pastries with the egg wash. Bake 23–30 minutes, until puffed, set, flaky, and a deep rosewood brown. Let cool on the pan 5 minutes before transferring to a wire rack.
- Serve slightly warm the day they are made for best texture and flavor. They also keep well and are pleasant the next day if any remain.
Video
Nutritional information is an estimate. Calculate using the actual ingredients you use if desired.
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If you love Plié au Chocolat, try these baked goods
- Homemade Croissants
- Pain au Chocolat (French chocolatines)
- Ham and Cheese Croissants
- Hot Ham and Cheese Rolls
- Cinnamon English Muffin Bread
- One-Hour Swedish Limpa
- Cheddar Jalapeño Bread
- Peanut Butter Banana Bread
- Classic White Bread
- Death-by-Chocolate Pumpkin Bread
- Pumpkin Cinnamon Swirl Bread
