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Easy Chocolate Croissants Using Store-Bought Puff Pastry

A golden, flaky chocolate croissant cut in half showing gooey, melted chocolate filling.
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You can make bakery-style, flaky, and buttery chocolate croissants at home without the complicated lamination process. This recipe uses store-bought puff pastry for a quick and impressive Pain au Chocolat.

Ingredients

Scale
  • 1 package (14.1 ounces) all-butter puff pastry, thawed according to package directions
  • 4 ounces bittersweet or semi-sweet chocolate, cut into 1/2-inch thick sticks (or use chocolate batons/fèves)
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon granulated sugar (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 gently into a rough rectangle about 1/8-inch thick. Cut each sheet into 3 equal rectangles, giving you 6 rectangles total.
  2. Cut the Chocolate: If using a bar, cut the chocolate into pieces roughly the length of the short side of your pastry rectangles.
  3. Assemble the Croissants: Place one piece of chocolate near one short edge of a pastry rectangle. Roll the pastry over the chocolate once. Place a second piece of chocolate near the new edge, and continue rolling until you reach the end of the rectangle. You should have a log with two pieces of chocolate inside. Pinch the seam closed gently. Repeat for all rectangles.
  4. Shape and Chill: Gently curve each rolled pastry into a crescent shape. Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the pastry hold its shape while baking.
  5. Preheat and Egg Wash: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small bowl, whisk the egg and water together to create an egg wash.
  6. Bake: Brush the tops and sides of the chilled croissants generously with the egg wash. If desired, sprinkle lightly with granulated sugar for extra shine and crunch.
  7. Bake for 15 to 20 minutes, or until the croissants are puffed, deeply golden brown, and flaky.
  8. Cool Slightly: Let the chocolate croissants cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the best melted chocolate experience.

Notes

  • Using all-butter puff pastry makes a significant difference in flavor and flakiness compared to vegetable shortening versions.
  • If you cannot find chocolate sticks, use two squares of a good quality chocolate bar for each croissant.
  • For an extra rich color, you can brush the croissants with a second layer of egg wash halfway through baking, around the 10-minute mark.

Nutrition

Find it online: https://tastetaught.com/easy-chocolate-croissant-recipe-puff-pastry/