Chocolate Croissants (Using Puff Pastry)

Chocolate Croissants (Using Puff Pastry)

(12 servings)    Printable Version
  • 1 13-ounce package of ready-rolled butter puff pastry
  • 1 3.5 ounce quality chocolate candy bar
  • 1 large egg - beaten
If you want decent homemade chocolate croissants fast, this is a good way to go. I made a dozen in about 45 minutes. How they turn out depends entirely on the quality of the ingredients you use. I made them once with a bulk puff pastry and they were just okay. The next time, I used better puff pastry and top notch chocolate and they were excellent. The best thing about this recipe is that it's really, really hard to mess up. As long as you have some amount chocolate embraced by any shape of pastry dough, you end up with a chocolate croissant. (This recipe was published and photographs were taken in April 2015.)

Chocolate Croissants (Using Puff Pastry)

How To Make Chocolate Croissants Using Puff Pastry

Preheat oven to 375 degrees.

Unroll the puff pasty dough and cut it into 6 equal squares. Cut each square into 2 triangles yielding a total of 12 pieces of dough.

Chop the chocolate bar into small pieces.

Place equal amounts of chocolate on top of each piece of dough and position it so itís closest to the widest end - at least an 1/8 inch from the edge.

Roll each piece of dough from the widest end forward to create croissants.

Place on a parchment-lined baking sheet such that the narrow end tip of each croissant is tucked under the body.

Brush the tops with beaten egg.

Bake at 375 for 22 minutes or until golden brown.

Chocolate Croissants (Using Puff Pastry)

Optional Chocolate Icing:

1/2 cup powdered sugar
2 Tablespoons milk
1/4 cup chocolate chips or chip-sized chunks of broken chocolate
1/4 teaspoon vanilla

In a medium mixing bowl, stir the powdered sugar, milk and vanilla together with a fork until smooth. Melt the chocolate in a small bowl in the microwave for 40 seconds on high - stirring once midway. Add the melted chocolate to the powdered sugar mixture and stir until smooth. Add additional milk a drop at a time if the icing is too thick. Drizzle over cooled croissants.

Making Chocolate Croissants Using Puff Pastry

Cooking Notes From Mr Breakfast:

Milk chocolate and dark chocolate work equally well for this recipe. It's totally a matter of taste. I like to combine the two for a super full-bodied chocolate flavor.

I recommend that you serve these croissants within 12 hours after making them. After that time, the pastry gets noticeably dry compared to when they were fresh from the oven.

If you use the optional icing, consider halving that recipe. I like a lot of icing. You can tell from the photos that I iced the heck out of them. You might want to be more conservative.

I like these croissants best when they're slightly warm. I put them in the microwave for just 12 seconds.

When laying down chocolate for each croissant, use about 1 heaping Tablespoon of chocolate. I ended up using 1 and 1/4 chocolate bars. Don't worry if a little chocolate pokes through the pastry before cooking. A few specks of visible chocolate only make these look more delicious.

These croissants rival any you'll find in a bakery. They take about 45 minutes from start to finish and require only 3 ingredients!

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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