Easy Chocolate Croissant Recipe
This easy chocolate croissant recipe is a simplified version that uses puff pastry to make this delicious pastry in less than 30 minutes! They make a great breakfast treat and they are perfect for Sunday brunch!
Have you ever made croissants from scratch? Talk about time consuming!
This semi-homemade croissants from puff pastry takes the arduous task of making croissants and simplifies it while still giving you mouth-watering results! Ready in less than 30 total minutes, you don’t need to spend all day making the dough and then baking the croissants.
The secret is using pre-made puff pastry dough to make filled croissants. It is incredibly easy to work with and yields flaky, soft results every time.
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Ingredients You’ll Need
You really don’t need much for this chocolate croissants recipe. It’s just 4 simple ingredients!
- Puff Pastry dough – We use Wewalka puff pastry (not a sponsor we just love it!), but you could use Pillsbury crescent rolls, or Pepperidge Farms frozen puff pastry.
- Dark chocolate – We used bars of 60% Ghirardelli chocolate, but you could use bittersweet, milk chocolate, or even a combination of different flavors.
- Egg – The egg is for an egg wash to brush over the top of each croissant.
- Water – You need water for the egg wash.
Step 1 – Prep the dough. To start, preheat your oven to either 425 degrees if using Wewalka brand or to the temperature indicated on the packaging of the dough you use. As the oven heats, open up the puff pastry dough and place it on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out into a rectangle approximately 14 inches wide by 12 inches tall.
Step 2 – Fill shape and fill the dough. Cut the dough into 6 triangles. Next, cut the chocolate bar into about half ounce pieces. Place a piece of chocolate into the wide end of each triangle.
With the chocolate in place, roll the dough up from the wide end of the triangle to the pointed end, keeping the point centered so it falls across the top of the croissant. Repeat this for each piece of dough.
Once all 6 are filled with chocolate, roll open the second sheet of puff pastry and repeat the same steps of rolling out the dough, cutting into triangles, filling with chocolate, and then rolling up.
Step 3 – Make and use the egg wash. In a small bowl, beat the egg and water together to make an egg wash.
Next, place the rolled croissants onto a parchment lined baking sheet and brush a little of the egg wash over each croissant.
Step 4 – Bake the croissants. Place the croissants in the oven and bake for 15 minutes or until they turn a golden brown color on the top and sides.
When they are done, remove them from the oven and allow them to cool down to room temperature.
Step 5- Prepare the chocolate drizzle. As the pastries cool, chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for about 15 seconds at a time, stirring well in between, and cook until chocolate is fully melted and smooth.
Once the chocolate is smooth, drizzle it over the croissants and let cool before serving.
Use a Good Quality Chocolate
Not all chocolate is created equal. The better the quality of chocolate the better.
Traditionally, a croissant with chocolate uses dark or bittersweet chocolate. We used Ghirardelli 60% cacao chocolate baking bars, but you can use your favorite brand and whatever level of sweetness you prefer.
Of course, if you want to use milk chocolate, don’t let us hold you back! Go for it!
The Dough Makes a Difference
The brand of puff pastry you use can make a big difference in texture and taste. We love Wewalka puff pastry, which you can find in the refrigerated section with the canned biscuits. We’ve found this brand of refrigerated puff pastry creates puffy, flaky, and crispy layers.
As an alternative, you can use canned Pilsbury crescent rolls. These won’t give you the same flaky, light texture.
If you can’t find Wewalka or another refrigerated puff pastry at your local store, you can always use Pepperidge Farms frozen puff pastry. When using frozen puff pastry, allow them to thaw in the fridge for a few hours or leave out on the counter for 15 to 20 minutes. When it is thawed, it is pliable and easy to work with.
In most cases, the difference is in shape. They share the same ingredients, though some recipes may vary some.
You typically fold pain au chocolat into a rectangular shape while you normally roll up croissants into a crescent shape.
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Easy Chocolate Croissants
- 2 sheets Puff Pastry dough
- 16 ounces Dark chocolate, we used bars of 60% Ghirardelli chocolate
- 1 Egg
- 1 tablespoon Water
- Preheat oven to 425°degrees F. Note: Use the temperature in the instructions on the package of puff pastry.
- Open up the puff pastry dough and place on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out to a rectangle approximately 14 inches wide and 12 inches tall.
- Cut dough into 6 triangles.
- Cut chocolate bar into 1 ounce pieces and place 1 ounce of chocolate at the wide end of each triangle.
- Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant.
- Repeat this for each piece of dough.
- Once all 6 are filled with chocolate and rolled open the second sheet of puff pastry and repeat steps 1-5.
- In a small bowl beat together egg and water making an egg wash.
- Place the rolled croissants on a parchment lined baking sheet and brush a little of the egg wash over each croissant.
- Place in the oven and bake for 15 minutes until golden brown on the outside.
- When the croissants are finished baking remove from oven and let cool to room temperature.
- While the pastries cool chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for 15 seconds at a time, stirring well in between, until chocolate is fully melted.
- Drizzle the melted chocolate over the croissants and let cool before serving.