Print

Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)

A golden brown chocolate croissant cut in half, revealing the melted chocolate filling and flaky interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style chocolate croissants using store-bought puff pastry. This shortcut recipe delivers flaky, buttery layers and rich, melted chocolate filling quickly, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed according to package directions
  • 4 ounces good quality bittersweet or semi-sweet chocolate, cut into 12 small sticks (or use chocolate batons/chips)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Prepare the puff pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. If using a block, roll it out to a rough 10×12 inch rectangle. Cut each sheet lengthwise into 6 equal rectangles, yielding 12 pieces total.
  2. Place the chocolate: Place one piece of chocolate near one short edge of a pastry rectangle. Brush the opposite short edge lightly with the egg wash.
  3. Roll the croissant: Roll the pastry up tightly over the chocolate until the seam is on the bottom. Gently curve the roll into a crescent shape. Repeat with the remaining pieces.
  4. Chill the croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Place the sheet in the refrigerator for at least 15 minutes to firm up the pastry. This helps maintain the flaky layers during baking.
  5. Preheat and egg wash: Preheat your oven to 400°F (200°C). Brush the tops and sides of the chilled croissants evenly with the remaining egg wash. Sprinkle lightly with flaky sea salt if desired.
  6. Bake: Bake for 15 to 20 minutes, or until the croissants are deeply golden brown and puffed.
  7. Cool slightly: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the best melty chocolate experience.

Notes

  • If you do not have chocolate sticks, use 2 standard chocolate chips placed end-to-end for each croissant.
  • For extra shine, brush the baked croissants with a little melted butter immediately after they come out of the oven.
  • This recipe works well for quick breakfast ideas when you need a fancy treat fast.

Nutrition

Find it online: https://cookerycommand.com/easy-chocolate-croissant-recipe/