Chocolate & Hazelnut Star Flowers

chef hat
6 Pastries
14 minutes bake time

Bring an extra twinkle to breakfast by serving up these chocolate stuffed star flowers!


  • Small check mark in a circle icon 1 x 275g pack Jus-Rol™ Pains Au Chocolat
  • Small check mark in a circle icon 15g unsalted butter, softened
  • Small check mark in a circle icon 15g ground hazelnuts
  • Small check mark in a circle icon 15g caster sugar
  • Small check mark in a circle icon 1 medium egg, beaten
  • Small check mark in a circle icon Plain flour, for dusting
Equipment required
  • Baking tray
  • Baking paper
  • Knife
  • Chopping board
  • Small bowl
  • Measuring teaspoon
  • Pastry brush
  • Wire rack


  1. Preheat the oven to 200C, 180C fan, gas 6 and line a baking tray with greaseproof paper. Remove the chocolate from the pack and finely chop. Place in a small bowl and add the butter, sugar, hazelnuts and 2 teaspoons of the beaten egg. Stir until combined and chill for 15 minutes.
  2. Unroll the pain au chocolate dough and separate into 6, along the perforated lines. Place the dough rectangles onto a lightly floured work surface.
  3. Place a teaspoon of the chocolate mixture in the centre of each rectangle and pinch the edges together enclosing the mixture. Shape into a circle by pinching and folding the pastry underneath then gently flatten. Cut 6 ‘petals’ into each dough circle, turning slightly upwards as you cut them.
  4. Place each star flower onto the baking tray and brush with beaten egg. Bake for 12-14 minutes until golden brown. Cool for 5 minutes then transfer to wire rack. Serve warm or cold.


  • Use an alternative nut to suit your own tastes. Peanuts would work well as would cashew, pecans or almonds.
  • These are best eaten warm from the oven but they can also be frozen. Allow to cool completely then pack into freezer bags. Once defrosted, reheat in a hot oven for 5-8 minutes.