Use this recipe to make perfectly fluffy Homemade Chocolate Croissants every time! They can be made ahead of time and warmed when ready to eat!
These Homemade Chocolate Croissants are a simplified version of one of the first French recipes I ever made in culinary school called Pain Au Chocolat. We, of course, had to go through the painstaking process of making puff pastry from scratch but the end result was so worth it. This simplified version is just as delicious and far less time-consuming!
I still remember trying them for the first time fresh out of the oven and thinking, “Why is this the first time I’ve ever eaten these?” NO ONE should wait that long to try chocolate croissants. They are life-changing!
Homemade Chocolate Croissants
Tools Needed:
Parchment Paper
Sharp Knife (This is my knife from culinary school. It’s expensive, but I’ve had it for 11 years and it is still PERFECT. If you’re looking for a goof knife, this one is amazing!)
Basting Brush
Ingredients:
1 Box – Frozen Puff Pastry
1 Bar – Favorite Chocolate (If using a standard size chocolate bar use 2. I used the Lindt Milk Chocolate Bar)
1 – Egg
1 Pinch – Salt
Instructions:
1. Preheat oven to 350°. Allow the puff pastry to defrost at room temperature. Once defrosted, lay 1 sheet out on parchment paper and cut vertically through the fold lines.
2. Break the chocolate into 6 long pieces. The Lindt milk chocolate bar I used was exactly 6 rows of 5 pieces. You should have enough chocolate to place on the bottom half of the puff pastry, leaving room around the boarders to seal.
3. Crack your egg into a bowl and whisk with the salt to create an egg wash. Brush the edges of the puff pastry with the egg wash and fold the top half of the pastry down over the chocolate matching up the edges. Press along seams to seal.
4. Using a sharp knife, cut 3 vents into the top of each pastry.
5. Place the pastries on a parchment-lined baking sheet and brush the tops of the pastry with the egg wash. Bake for 25-30 minutes until golden brown.
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Printable Recipe:
Homemade Chocolate Croissants
Ingredients
- 1 box Frozen Puff Pastry
- 1 large Chocolate Bar
- 1 large Egg
- 1 pinch Salt
Instructions
- Preheat oven to 350°. Allow the puff pastry to defrost at room temperature. Once defrosted, lay 1 sheet out on parchment paper and cut vertically through the fold lines.
- Break the chocolate into 6 long pieces. The Lindt milk chocolate bar I used was exactly 6 rows of 5 pieces. You should have enough chocolate to place on the bottom half of the puff pastry, leaving room around the boarders to seal.
- Crack your egg into a bowl and whisk with the salt to create an egg wash. Brush the edges of the puff pastry with the egg wash and fold the top half of the pastry down over the chocolate matching up the edges. Press along seams to seal.
- Using a sharp knife, cut 3 vents into the top of each pastry. Brush the tops of the pastry with the egg wash.
- Place the pastries on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and let them cool slightly before eating them.
Notes
Nutrition
Made the croissants this afternoon. First time I’ve tried something like this, turned out really good. The cocolate bars I got, 1 made 5 croissants, so we had 5 milk chocolate, and 1 dark chocolate (for me ?). Thanks for this!
Ron S
(Took a picture, but can’t figure out how to attach it)
Thanks Ron!!!