Description
Easy homemade chocolate croissants made with store-bought puff pastry, dark chocolate chips, and a golden egg wash. Perfect for breakfast, brunch, or dessert.
Ingredients
For the Croissants:
- 1 package frozen puff pastry (2 sheets), thawed
- 1 to 1¼ cups dark chocolate chips (or chopped chocolate bars)
- 1 large egg
- 1 tablespoon water
- Powdered sugar, for dusting
Instructions
Heat oven to 400°F. Line your baking sheet with parchment. Don’t skip the parchment – these things can stick.
Beat the egg with water in a small bowl. That’s it. This brushes on top for color and helps seal the edges.
Unfold your thawed pastry on a floured counter. Cut each sheet into 4 rectangles or triangles – whatever shape floats your boat. I do rectangles because I’m lazy.
Drop 2-3 tablespoons of chocolate near one end of each piece. Roll from the chocolate end toward the other end, not too tight or it’ll burst. Brush the final edge with egg wash and press to seal.
Put them seam-side down on your pan with space between. Brush the tops with more egg wash. This step makes all the difference in how they look.
Into the oven for 15-20 minutes until golden brown and puffy. Don’t open the door for the first 12 minutes or they might deflate.
Let them cool for about 5 minutes (the chocolate is lava-hot). Dust with powdered sugar and try not to eat them all before your family sees them.
Notes
Don’t overstuff – More chocolate seems better but it just leaks out and burns on the pan
Make them uniform – Cut pastry pieces roughly the same size so they bake evenly
Cold pastry works better – If your kitchen is hot, stick the shaped croissants in the fridge for 10 minutes before baking
Watch the bottoms – If they’re browning too fast, slide another pan underneath
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired