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Chocolate Croissant

Easy Puff Pastry Chocolate Croissants

Flaky, buttery, and loaded with rich melted chocolate. These incredible 4-ingredient chocolate croissants take all the hassle out of traditional pastry making!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 8
Course: Breakfast, Dessert, pastry
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package 17.3 ounces frozen puff pastry, thawed (2 sheets)
  • 1 1/2 cups semi-sweet chocolate chips or dark chocolate batons
  • 1 large egg
  • 1 tablespoon water
  • Powdered sugar for dusting (optional)

Equipment

  • Large rimmed baking sheet
  • Parchment paper or a silicone baking mat
  • Pizza cutter or sharp knife
  • Small bowl and pastry brush

Method
 

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a small bowl, whisk together the large egg and the water to create an egg wash. Set aside.
  2. Cut the Pastry: Unfold one sheet of the thawed puff pastry onto a lightly floured work surface. Using a pizza cutter or sharp knife, cut the sheet into 4 equal squares. Repeat with the second sheet of pastry to give you 8 squares total.
  3. Add the Chocolate: Place about 1 to 2 tablespoons of chocolate chips (or two chocolate batons) near the bottom edge of one pastry square.
  4. Roll the Croissants: Tightly roll the pastry up and over the chocolate, continuing to roll it into a cylinder shape. Place the rolled croissant seam-side down on your prepared baking sheet so it doesn't unroll in the oven. Repeat this process with the remaining pastry squares and chocolate.
  5. Apply Egg Wash: Use a pastry brush to lightly coat the tops and sides of each rolled croissant with the egg wash. This is the secret to getting that beautiful, shiny golden-brown crust.
  6. Bake: Bake for 18 to 20 minutes, or until the pastries are puffed up, flaky, and deep golden brown.
  7. Cool and Serve: Remove the croissants from the oven and let them cool on the baking sheet for 5 minutes. The melted chocolate inside will be extremely hot. Dust lightly with powdered sugar before serving, if desired.

Notes

Thawing the Pastry: Let your puff pastry thaw in the refrigerator overnight, or let it sit on the counter for about 40 minutes before using. Do not let it get too warm or the butter inside the dough will melt, ruining those beautiful flaky layers.
Chocolate Options: Traditional French recipes use specific dark chocolate batons, but standard semi-sweet chocolate chips, chunks, or pieces of your favorite chopped chocolate bar work just as beautifully.
Storage and Reheating: These are absolutely best enjoyed warm on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a 300°F oven for 3 to 5 minutes to crisp them back up.