My parents took a trip to Europe when I was fairly young and returned with all sorts of fun souvenirs- dolls in lederhosen, cowbells from Switzerland, t-shirts and all kinds of chocolate. My mom also brought home many pieces of the most beautiful blue and white china. They’ve been on display in the china cabinet ever since and I’ve always admired them, so when I took my own trip to Europe I was determined to buy some of my own. I had intended to find a similar but different pattern, but in the end, nothing could compare (I suppose this is just one way I am turning into my mother). I found four large plates on a china factory clearance shelf and proudly brought them home. If you’ve been reading this blog for a while, you’ve seen them from time to time displaying my baked goods.
I was at T.J.Maxx over the weekend and stopped dead in my tracks when I came across a shelf of the same blue and white china. Right here in Salt Lake City! I couldn’t believe it. I snatched up some teacups with saucers and a couple small bowls, they didn’t have much left to chose from. I made some chocolate croissants the next morning and served them with the china. It was perfect.
These chocolate croissants are ridiculously easy to make and as soon as I tell you how you’ll be sorry you haven’t made them before. You need exactly two things to make these croissants: puff pastry dough and chocolate. Seriously. And no one has to know, it will be our little secret.
The chocolate croissants take only thirty minutes from start to finish and are great for breakfast with a cup of coffee. I always love to have a little chocolate with breakfast, don’t you? And these are delicious, the flakiness of the puff pastry and the melted chocolate go very well together.
Easy Chocolate Croissants
Inspired by Joy the Baker
Makes 12 croissants
1 sheet of frozen puff pastry dough
1/4 cup chocolate pieces
1 egg, beaten
salt for sprinkling
Thaw the puff pastry in the fridge for a few hours or overnight.
Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.
With the dough lying horizontal in front of you, make 2 vertical cuts resulting in 3 strips of puff pastry. Then slice the strips through the middle horizontally. You’ll now have 6 pieces of dough. Cut each piece into two triangles. Working with one triangle at a time, place a few pieces of chocolate on the fat end. Roll the dough towards the skinny end, pinching the dough at the beginning of the roll to ensure the chocolate doesn’t ooze out during baking.
Place the croissants on the sheet pan and slightly curve the ends toward the center. Brush with the egg wash and sprinkle with salt, if desired. Place in the 425 degree oven and immediately turn down to 400 degrees. Bake for 12-15 minutes until golden brown.
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