It’s hard to believe, but yes! Just 3 ingredients to make this super crunchy, melt-in-your-mouth, flaky, and buttery Homemade Chocolate Croissants.
Store-bought Puff pastry is always in my freezer because I make quick desserts or snacks for my family on busy days, it’s a lifesaver. Due to its swift yet buttery taste, I always call these shortcut yummy chocolate croissants.
Why choose this recipe?
- Easiest and quickest dessert recipe you’ll ever see.
- It’s versatile, meaning apart from filling it with chocolate, you can use any fillings like sausage, fruits, fish, and chicken.
These croissants are perfect with yogurt, tea, and coffee and can be enjoyed as breakfast, dessert, brunch, appetizer, snack, and more.
Ingredients to use:
- Puff pastry: Use store-bought and thaw according to the instructions on the package.
- Egg: Whisk the egg with water and brush on the rolls to give it a shiny brown colour.
- Chocolate: Use your favourite chocolate, like dark chocolate, milky chocolate, or any. You can also use chocolate bars, chips, or Nutella.
How to preserve Chocolate Croissants:
Close in an air-tight container or zip lock for up to 3 days at room temperature. Freeze for up to 3 months. Then thaw on the shelf till room temperature and consume, or reheat in the oven at 350 degrees for 5 mins.
- You can cut pastry according to the number of croissants you want.
- Use a sharp knife or pizza cutter to cut out triangles.
- Any chocolate will work.
- 1 package (2 Sheets) Puff pastry store-bought, thawed.
- 1 Egg beaten plus 1 tbsp water.
- 100g Chocolate bar or chips. can use more.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Flour the working surface and spread the puff pastry sheets flat on it.
- Use a pizza cutter and cut it into triangles. Each pastry will give about 4-5 triangles.
- Now place the chocolate bar or chips on the long end of the triangle and roll up till if forms a croissant shape.
- Hold the 2 ends and gently bend so it slightly forms a "C" shape or crescent shape.
- Repeat the process with the rest of the puff pastry.
- In a small bowl, whisk the egg with 1 tbsp water.
- Place rolled croissants on the lined sheet then brush the egg mixture generously all over the top of the rolls.
- Bake for 30 minutes until the croissants puff, and are light gold and crunchy.
- Serve immediately.