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Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)

A flaky, golden-brown chocolate croissant cut in half, revealing melted chocolate filling.
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Make bakery-style, flaky chocolate croissants quickly using store-bought puff pastry. This shortcut recipe delivers buttery layers and melted chocolate perfect for breakfast or a sweet treat.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 4 ounces bittersweet or semi-sweet chocolate, cut into sticks (or use chocolate batons)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water
  • 1 tablespoon granulated sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  2. Unfold the thawed puff pastry sheets onto a lightly floured surface. If the pastry is thick, gently roll it out slightly to ensure even thickness.
  3. Cut each pastry sheet lengthwise into three equal rectangles. You should have six rectangles total.
  4. Place one piece of chocolate near the short edge of a rectangle. Roll the pastry over the chocolate once, then place a second piece of chocolate near the new edge. Continue rolling until you reach the end of the rectangle, forming a croissant shape. Press the seam gently to seal.
  5. Place the rolled croissants seam-side down on the prepared baking sheets, spacing them a few inches apart.
  6. In a small bowl, whisk together the beaten egg and water to create the egg wash. Brush the tops of the croissants lightly with the egg wash. Sprinkle with granulated sugar if you are using it.
  7. Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
  8. Remove from the oven and let cool on the baking sheets for a few minutes before serving warm.

Notes

  • If you want a richer color, apply a second coat of egg wash halfway through baking.
  • You can substitute chocolate chips for chocolate sticks, but ensure you place them close together so the chocolate melts evenly inside the roll.
  • This recipe is excellent for make-ahead breakfast pastry; you can assemble the croissants, cover them, and refrigerate them for up to 12 hours before brushing with egg wash and baking.

Nutrition

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