Easy Homemade Chocolate Croissants Using Puff Pastry
Create bakery-quality, flaky, and buttery chocolate croissants at home without the complicated lamination process. This simple recipe uses store-bought puff pastry for a quick, indulgent breakfast treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 4 ounces bittersweet or semi-sweet chocolate, cut into 12 small sticks (or use chocolate batons for Pain au Chocolat)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
- 1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Prepare the puff pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. If using one large sheet, cut it in half lengthwise to create two rectangles.
- Cut the pastry into triangles: Cut each rectangle crosswise into 6 equal smaller rectangles, then cut each small rectangle diagonally to form 12 triangles in total.
- Place the chocolate: Place one piece of chocolate near the wide end of each triangle.
- Roll the croissants: Starting at the wide end, roll the pastry tightly toward the point. Curve the ends slightly to form a crescent shape.
- Prepare the egg wash: In a small bowl, whisk the egg with 1 tablespoon of water until combined. Brush the tops and sides of each shaped croissant lightly with the egg wash.
- Bake: Preheat your oven to 400°F (200°C). Place the croissants on a baking sheet lined with parchment paper, leaving space between them. If desired, sprinkle lightly with granulated sugar.
- Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
- Cool slightly before serving warm.
Notes
- For extra flaky layers, chill the shaped croissants for 15 minutes before applying the egg wash and baking.
- You can substitute the chocolate sticks with 1 teaspoon of chocolate chips placed near the wide end of the triangle before rolling.
- If you want a richer color, apply a second coat of egg wash halfway through the baking time.
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg