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Chocolate Croissants

Chocolate Croissants
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Homemade Chocolate Croissants featuring warm, flaky, buttery layers filled with rich, melted chocolate. Perfect for breakfast, dessert, or a sweet snack, this recipe guides you through creating authentic, golden, glossy French-style pastries from scratch with simple ingredients and easy steps.

Ingredients

Scale

Puff Pastry Base

  • 1 package puff pastry sheets (thawed if store-bought)
  • 2 tablespoons butter (optional, for added richness)
  • 1 tablespoon sugar (to balance flavor and aid browning)

Chocolate Filling

  • 6 oz high-quality dark or milk chocolate bars (cut into small sticks or chunks)

Finishing Ingredients

  • 1 egg (beaten, for egg wash)

Instructions

  1. Prepare Your Puff Pastry: Thaw puff pastry sheets according to package instructions until pliable but still cold to maintain flaky buttery layers.
  2. Cut Pastry Into Triangles: Roll out the pastry slightly if needed and cut into large, even triangles to form classic croissant shapes.
  3. Add the Chocolate Filling: Place a piece or stick of chocolate at the base of each triangle. Optionally add a small dab of butter or a spread of Nutella for extra richness.
  4. Roll Into Croissant Shapes: Beginning at the base with the chocolate, gently roll each triangle toward the tip, curling into a crescent shape and ensuring the chocolate stays tucked inside.
  5. Apply Egg Wash: Lightly brush each croissant with beaten egg to create a shiny, golden crust when baked.
  6. Bake Until Golden and Flaky: Place croissants on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until puffed and deep golden brown. Monitor closely near the end to prevent burning.

Notes

  • Keep your hands cool when handling dough to preserve butter layers for flakiness.
  • Use high-quality chocolate bars for smooth melting and rich flavor.
  • Avoid overfilling to prevent chocolate leakage and uneven baking.
  • Chill shaped croissants in the fridge for 30 minutes before baking to enhance flakiness and prevent leaks.
  • Brush egg wash gently so it doesn’t pool or drip onto the baking sheet.
  • Store leftovers in an airtight container at room temperature for up to 2 days; reheat in the oven to refresh crispiness.
  • Freeze unbaked shaped croissants on a tray, then transfer to freezer bags; bake directly from frozen, adding a few extra minutes to baking time.
  • Reheat croissants in a 350°F (175°C) oven for 5-7 minutes for best texture; avoid microwaving to prevent sogginess.

Nutrition

Keywords: Chocolate croissants, homemade pastries, puff pastry, chocolate filling, French bakery, breakfast pastry, dessert, flaky croissants

Find it online: https://marybaking.com/chocolate-croissants/