There is no doubt that these aren’t a patch on Pain au Chocolat, but if you have some scraps of puff pastry hanging around they’re a pretty pleasing use of it. I had some left over from making a pie, so I piled up the scraps and wrapped them in cling film to use the next morning. It’s important to pile them up, in the same direction that they had been rolled in previously.
You will need: scraps of puff pastry, chopped chocolate, caster sugar, ground cinnamon.
Preheat the oven to 190c. Roll out the scraps of pastry on a floured surface into a long thin piece. Scatter over a good handful or two of chopped chocolate and then scatter over the caster sugar and a little ground cinnamon.
Roll up into a long thin sausage and then cut into small bite-size pieces, scatter over a little more sugar and cinnamon.
Place on a baking tray and bake for 15-20minutes, until puffed up and golden and the chocolate is beginning to ooze out. Serve them to some hungover hungry men and everyone will be a lot happier.