Traditional croissant dough is fun but time-consuming. Everyone should try it at some point, but it certainly does not fit into our definition of an easy recipe. That’s why we adore these puff pastry croissants. My family loves these easier chocolate croissants made with puff pastry. They take around 30 minutes to make.
Key Ingredients
Puff pastry: I use store-bought puff pastry sheets to make these croissants easy. Look in the freezer aisle for options. Pepperidge Farm is widely available, and higher-end stores may have Dufour (especially good) or locally-made options. Chocolate: I use dark chocolate chips or chopped chocolate for my croissant filling. Use what you love! For a different flavored croissant, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version. Egg wash: Whisk an egg with some water, then brush it over the rolled croissants, which helps to add a lovely golden and shiny look to the baked croissants.
How to Make Puff Pastry Chocolate Croissants
You’ll need a thawed puff pastry sheet to make my puff pastry croissants. I take my sheet out of the freezer, place it onto a plate, cover it with plastic wrap, and let it sit in the fridge for a few hours. You want to keep your puff pastry sheet cold. Otherwise, it won’t be easy to work with and might not puff in the oven as well as we’d like. Roll your thawed puff pastry sheet into a rectangle and cut into triangles. Then, add some chocolate to each triangle and roll them up, tucking the ends as I show in our video. Before baking them, lightly brush them with the egg wash. Then bake in a 350°F oven until golden and puffed. They take 20 to 25 minutes.
Storing Chocolate Croissants
Chocolate croissants are at their absolute best when freshly baked. The exterior is crisp, the layers are flaky, and the chocolate is warm and melty. If you can’t finish them the same day, store them in an airtight container for up to 2 days. You can freeze your croissants in airtight freezer bags or containers for up to 3 months. To enjoy, thaw them overnight in the refrigerator and then warm them in the oven to bring them back to life. 2/3 cup (115g) semi-sweet chocolate chips or chopped chocolate 1 large egg 1 tablespoon water Flour for work surface 2Whisk the egg and water in a small bowl, then set aside. 3Lightly flour your work surface. Unfold the pastry sheet, then lightly dust the top with flour. 4Use a rolling pin to roll the sheet into a 16-inch square. Cut the pastry square in half, then cut each half into four rectangles (making eight 8-inch by 4-inch rectangles). Cut each rectangle diagonally into two triangles (making 16 triangles). 5Place 2 teaspoons of the chocolate chips down the center of each triangle. 6Starting at the wider end, roll each triangle up. 7Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Bend in the edges, creating a crescent shape. 8Lightly brush the tops of croissants with egg wash. 9Bake the croissants until they are golden brown, 20 to 25 minutes.
