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closeup of puff pastry chocolate croissants on a plate

Puff Pastry Chocolate Croissants

Print Recipe
Easy puff pastry chocolate croissants require just 4 ingredients and only a few minutes to prepare!
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16 croissants
Calories 107
Author Annalise

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

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

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