Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)
Make bakery-style chocolate croissants quickly using store-bought puff pastry. This recipe delivers flaky, buttery layers and warm, melted chocolate filling for a simple breakfast or brunch treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed
- 8 ounces bittersweet or semi-sweet chocolate, cut into sticks or use chocolate chips
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Unfold the thawed puff pastry sheets onto a lightly floured surface. If using a block, roll it out to about a 10×12 inch rectangle. Cut each sheet into 6 equal rectangles (3 wide by 2 long).
- Place one piece of chocolate near one short end of a pastry rectangle.
- Brush the edges of the pastry lightly with the egg wash mixture (egg mixed with water).
- Roll the pastry over the chocolate once, tucking the edge under slightly. Place a second piece of chocolate on top of the rolled pastry.
- Continue rolling until you reach the other end, forming a croissant shape. Press the final seam gently to seal.
- Place the shaped croissants seam-side down on the prepared baking sheets, leaving space between them.
- Brush the tops of the croissants generously with the remaining egg wash for a golden finish.
- Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
- Remove from the oven and let cool slightly on the baking sheet before serving warm.
Notes
- If you use chocolate chips instead of sticks, place about 1 teaspoon of chips on the pastry before rolling, then place another teaspoon on top before the final roll.
- For extra shine, brush the baked croissants with a little melted butter immediately after they come out of the oven.
- You can prepare these ahead of time; refrigerate the shaped, unbaked croissants for up to 12 hours, then brush with egg wash and bake as directed, adding a few extra minutes to the bake time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 12
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 50