Easy puff pastry chocolate croissants require just 4 ingredients and only a few minutes to prepare!

puff pastry chocolate croissants on a plate

When trips to Paris or fancy bakeries aren’t possible, we have to make-do at home! Puff pastry chocolate croissants are a quick shortcut for the real deal, using store-bought puff pastry and pieces of chocolate. And while they’re not quite the same, they’re absolutely delicious.

The puff pastry is crisp, flaky and buttery. And who can resist a gooey chocolate center? It’s an irresistible pair! These chocolate croissants are perfect for brunch, dessert, or a sweet treat any time of day.

just 4 ingredients needed for puff pastry croissants

Only 4 ingredients!

And really, there’s only 2 main ingredients.

Here’s everything needed to make these easy puff pastry chocolate croissants (full recipe below):

  • Frozen puff pastry
  • Semi-sweet or bittersweet chocolate
  • Egg, for egg wash
  • Sparkling sugar or flaky salt, for sprinkling on top

What is the best store-bought puff pastry?

Any puff pastry you can find in the frozen section at your grocery store will make for tasty croissants, but some brands are better than others. I tested all 3 of these brands with this recipe, and here is my recommendation:

  • Pepperidge Farm (good)— the cheapest option (∼$5) and available at almost any grocery store.
  • Dufour (much better)— more expensive (∼$12) and available at specialty and high end stores, like Whole Foods.
  • White Toque (best)— also pricey (∼$12) and I also found it at Whole Foods, though I’m not sure it’s as widely available.

If you’re interested, Epicurious has a detailed comparison of Pepperidge Farm and Dufour (and their conclusions are similar to mine).

rolling out puff pastry, cutting and adding chocolate

rolled up puff pastry croissants and brushing with egg wash

How to make puff pastry chocolate croissants

  1. Thaw puff pastry. You can do this in the fridge overnight or on the counter at room temperature for about 30 minutes. Puff pastry should be thawed but still cold and firm.
  2. Roll and cut. Roll puff pastry so it’s about 1 inch larger in all directions. Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles.
  3. Add chocolate and roll up. Brush the tops of each triangle of pastry with egg wash, then put a few pieces of chocolate about 1 inch above the fat end of the triangle. Starting with the fat end, roll the pastry up, gently pinch the pastry around the chocolate so it won’t leak out during baking.
  4. Brush with more egg wash and sprinkle. Place rolled croissants on a sheet pan lined with parchment and gently shape it into a crescent. Brush with more egg wash and sprinkle with either sparkling sugar or flaky salt.
  5. Bake. Bake croissants at 425°F for about 15 minutes until golden brown. Enjoy immediately!

puff pastry chocolate croissants freshly baked

A few tips for this recipe

  • These croissants will only be as good as the quality of puff pastry and chocolate you use. Splurge for Dufour (or White Toque) and use the highest quality chocolate you have (I love Callebaut and Guittard), it’s worth it!
  • I also have an easy homemade puff pastry recipe if you want to try homemade!
  • The instructions in the recipe will result in fairly small (3-bite) croissants. If you want larger croissants, cut into 12 triangles instead of 16.
  • Do not skip the step of brushing with egg wash before baking. Without an egg wash the croissants will be pale and dull.
  • These chocolate croissants should be enjoyed soon after baking, but they can be prepared in advance. Unbaked croissants can be frozen on a wrapped sheet pan for up to a week. Or freeze them on a lined sheet pan for 30 minutes, then transfer to a ziplock bag and freeze for a month or more.
  • Serve croissants while warm for gooey chocolate centers.

closeup of puff pastry chocolate croissants on a plate

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This recipe was originally published March 2010.

Puff Pastry Chocolate Croissants

Easy puff pastry chocolate croissants require just 4 ingredients and only a few minutes to prepare!

Ingredients

  • 1 sheet frozen puff pastry dough , thawed
  • ½ cup semi-sweet or bittersweet chocolate chips or chopped chocolate
  • 1 large egg + 1 tablespoon water , beaten (for egg wash)
  • Sanding sugar or coarse/flaky salt , for sprinkling (optional)

Instructions

  • Preheat the oven to 425°F 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.
  • Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles. (To make larger croissants, make only 2 cuts horizontally to make 6 rectangles, and then cut into 12 total triangles)
  • Working with one triangle at a time, brush with egg wash and place a few pieces of chocolate on the fat end about 1 inch above the 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 generously with more egg wash and sprinkle with sugar or salt, if desired.
  • Place in the 425°F oven and immediately turn down to 400°F. Bake for 12-18 minutes (different brands of puff pastry will need different baking times, so start checking at 12 minutes). Croissants are done when they are puffed and deep golden brown, but don't let them burn. Rotate pan if needed to promote even baking.
  • Enjoy croissants soon after baking, and serve them warm for gooey chocolate centers.

Notes

  • To thaw puff pastry, place the in the fridge overnight or let it sit at room temperature for about 30 minutes. It should be still be cold when you're ready to use it.
  • These croissants will only be as good as the quality of puff pastry and chocolate you use. See post for recommendations.
  • The instructions in the recipe will result in fairly small (3-bite) croissants. If you want larger croissants, cut into 12 triangles instead of 16.
Inspired by Joy the Baker

Nutrition

Sodium: 43mg, Calcium: 3mg, Vitamin A: 15IU, Sugar: 2g, Fiber: 1g, Potassium: 13mg, Cholesterol: 11mg, Calories: 107kcal, Trans Fat: 1g, Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 2g, Fat: 7g, Protein: 1g, Carbohydrates: 9g, Iron: 1mg
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