Crispy, Flaky Chocolate Croissants
Enjoy warm, flaky chocolate croissants made effortlessly with store-bought puff pastry. Each bite delivers melty chocolate, a golden exterior, and a soft, layered interior. Perfect for breakfast, brunch, or a sweet snack, these croissants are quick to prep, easy to bake, and guaranteed to impress.
Equipment
- 1 baking sheet (or 2)
- Parchment paper or silicone baking mat
- Rolling Pin
- Small Bowl
- Whisk
- Pastry brush
Ingredients
- 1 sheet store-bought puff pastry thawed
- ⅔ cup 115 g semi-sweet chocolate chips or chopped chocolate
- 1 large egg
- 1 tablespoon water
- Flour for dusting work surface
Instructions
- Preheat the Oven and Prepare Baking Sheets: Start by preheating your oven to 350°F (177°C). This ensures that the oven is evenly hot when the croissants go in, giving them a perfectly golden, flaky crust. While the oven warms, line two baking sheets with parchment paper or silicone baking mats. These prevent the croissants from sticking and make cleanup effortless. Set the prepared sheets aside near your workspace.
- Make the Egg Wash: In a small bowl, combine one large egg with one tablespoon of water. Whisk thoroughly until the mixture is smooth and slightly frothy. This egg wash will give the croissants a glossy, golden-brown finish. Set the egg wash aside—you will brush it on the croissants just before baking.
- Prepare Your Work Surface: Lightly flour a clean, flat work surface. Dusting the surface prevents the puff pastry from sticking and tearing as you roll it out. Take the thawed puff pastry sheet and unfold it gently on the floured surface. Lightly sprinkle a small amount of flour on top of the pastry as well, ensuring it doesn’t stick to your rolling pin.
- Roll Out the Puff Pastry: Using a rolling pin, carefully roll the puff pastry sheet into an even 16-inch square. Aim for uniform thickness so that the croissants bake evenly. Take your time and roll gently to avoid cracking or stretching the pastry. The goal is a smooth, flexible sheet that’s ready for cutting.
- Cut the Pastry into Triangles: First, cut the 16-inch square in half to create two equal rectangles. Then, cut each rectangle into four smaller rectangles (8 rectangles total, each roughly 8 inches by 4 inches). Now, cut each rectangle diagonally from corner to corner to form two triangles per rectangle, giving you 16 triangles in total. These triangles will become your croissants, so aim for uniform sizes for even baking.
- Add the Chocolate Filling: Place about 2 teaspoons of semi-sweet chocolate chips or chopped chocolate at the center of each triangle, near the wider base. This ensures that the chocolate will melt beautifully inside the pastry while keeping the croissant’s shape intact. Be careful not to overfill, as this could cause the chocolate to spill during baking.
- Roll the Triangles into Croissants: Starting at the wide base of each triangle, gently roll the pastry toward the pointed tip. Keep the roll tight but not too compressed. Once rolled, place each croissant on the prepared baking sheet with the seam side down. Slightly tuck the tip underneath the roll to prevent it from unraveling while baking.
- Shape the Croissants into Crescents: For a classic croissant shape, gently curve the rolled triangles into a crescent form by bending the ends slightly inward. This step adds visual appeal and ensures the croissants bake evenly while maintaining their flakiness. Take your time to shape each one neatly.
- Apply the Egg Wash: Using a pastry brush, lightly brush the tops of each croissant with the prepared egg wash. This creates a glossy, golden surface and enhances the visual appeal. Make sure the wash is evenly applied, but avoid letting it drip onto the baking sheet, which can cause burning.
- Bake Until Golden and Flaky: Place the baking sheets in the preheated oven and bake for 20 to 25 minutes, or until the croissants are puffed, golden brown, and crisp to the touch. Keep an eye on them toward the end to prevent over-browning. The chocolate inside should be melted and slightly gooey, signaling that the croissants are ready.
- Cool Slightly and Serve: Once baked, remove the croissants from the oven and allow them to cool for 5 minutes on the baking sheets. This helps the layers set slightly while keeping the chocolate warm. Serve warm for the best experience—crispy exterior, soft interior, and gooey chocolate filling.
- Storage and Reheating Tips: If not enjoying immediately, store cooled croissants in an airtight container at room temperature for up to 2 days. To refresh, reheat in a 350°F (177°C) oven for 5–7 minutes to restore flakiness. Croissants can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat for a fresh-baked taste.
Notes
- Use a high-quality semi-sweet chocolate for the best flavor and melty texture.
- Ensure the puff pastry is fully thawed before rolling to prevent cracks and tearing.
- Lightly flour both the work surface and rolling pin to keep the dough smooth and pliable.
- Roll the triangles evenly for uniform baking and consistent croissant sizes.
- Brush the tops gently with egg wash—too much can cause uneven browning.
- Croissants are best enjoyed fresh from the oven but can be stored or frozen for convenience.
