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Chocolate-Filled Croissants

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine French
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Croissants:
  • 1 sheet puff pastry (store-bought or homemade, thawed if frozen)
  • 100 g (3.5 oz) dark or semi-sweet chocolate (chopped or chocolate sticks/bars)
  • 1 egg (for egg wash)
  • 1 tbsp milk (to mix with egg for egg wash)
  • 1 tbsp sugar (optional, for sprinkling)
  • Optional Garnish:
  • Powdered sugar for dusting
  • Melted chocolate for drizzling

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the Pastry: Roll out the puff pastry on a lightly floured surface into a rectangle (about ⅛ inch thick). Trim the edges if needed.
  • Cut the Pastry: Cut the pastry into 8 rectangles. Each rectangle should be large enough to enclose a piece of chocolate.
  • Add Chocolate: Place a small piece of chocolate or a few chocolate chips near one edge of each rectangle.
  • Shape the Croissants: Roll the pastry tightly around the chocolate, sealing the edges slightly with a pinch or by brushing a little water. Place seam side down on the baking sheet.
  • Egg Wash: Whisk together the egg and milk, then brush the tops of each croissant with the mixture to give a shiny, golden finish.
  • Bake: Bake for 20–25 minutes, or until golden brown and puffed up.
  • Cool and Serve: Let cool for 5 minutes before serving. Dust with powdered sugar or drizzle with melted chocolate if desired.