Description
Delight in the classic French treat with this easy-to-make Chocolate Croissant recipe. Flaky puff pastry filled with rich semi-sweet chocolate, baked to golden perfection, and finished with a sweet powdered sugar dusting—perfect for breakfast or a decadent snack.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 3 ounces semi-sweet or dark chocolate bar (broken into small pieces)
Glaze and Topping
- 1 egg
- 1 tablespoon milk
- 1 tablespoon brown sugar
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry sheet to smooth out any creases or folds, making it easier to cut and roll. Cut the pastry into 16 equal triangles using a sharp knife or pizza cutter for uniform croissants.
- Add Chocolate Filling: Place a small piece of chocolate near the wider end of each triangle. This positioning ensures the chocolate is well enclosed during baking and melts beautifully inside.
- Roll Croissants: Fold the pastry over the chocolate and gently press the edges to seal, preventing the chocolate from leaking. Then, roll up each pastry triangle starting from the chocolate end, creating a classic croissant shape. Place them seam-side down on the prepared baking sheet to maintain their shape while baking.
- Brush and Sprinkle: In a small bowl, whisk together the egg and milk to create an egg wash. Brush each croissant with this mixture to promote a golden, shiny crust. Sprinkle the tops with brown sugar for a subtle caramelized sweetness after baking.
- Bake: Bake the croissants in the preheated oven for 15 to 18 minutes, or until they are puffed up and golden brown, signaling that the pastry is cooked through and crisp.
- Cool and Finish: Remove the croissants from the oven and let them cool slightly on a rack. Before serving, dust them with powdered sugar for a delicate and sweet finishing touch.
Notes
- Ensure the puff pastry is properly thawed but still cold for easier handling and better puffing during baking.
- You can substitute semi-sweet chocolate with dark or milk chocolate according to preference.
- For a vegan version, use a plant-based puff pastry and substitute the egg wash with almond milk or a mixture of maple syrup and water.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly in the oven to restore flakiness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
