Combine puff pastry with chocolate and Oh! the pleasure of flaky warm chocolate croissants in the morning. This recipe is incredibly simple and nobody will suspect you didn't spend hours creating these scrumptious light and airy puff pastry chocolate croissants. The secret to these chocolate croissants (pain au chocolate) is the store-bought puff pastry.
I love using pre-made dough to create easy and elegant desserts and breakfast treats. If you prefer a fruit base here is my recipe for cherry turnovers. And... here is an extra easy cinnamon rolls recipe.
This is not a purist recipe, it's one that will give you the perfect taste of buttery chocolate croissant without the time and effort of creating the laminated dough. You can keep these ingredients handy and treat yourself to a warm flaky french inspired croissant. This recipe works because it hits the mark with flavor and simplicity.
For something easy from scratch you should try this simple cream puffs recipe.
Three simple ingredients to make the most delicious homemade chocolate croissants.
- A store bought frozen puff pastry should be in every quasi-bakers freezer. Try different brands to see which one you prefer. I've had great luck with Pepperidge Farm puff pastry which is also easily available in your local grocery store. I have no affiliation with them, I just really like their product.
- I always seem to go back to Hershey hot fudge sauce, it melts well and has a nice chocolate flavor.
- I use whichever butter I have handy, usually salted butter. The butter is used to brush the tops of the croissants but you can omit this step.
- sprinkle in mini chocolate chips on top of a thinner layer of hot fudge sauce.
- use Hershey or Cadbury chocolate bar squares instead of the fudge sauce.
- use an almost paste instead of chocolate for a tasty almond croissant.
Thaw one sheet of puff pastry per package instructions, usually about 30-40 minutes. It should be thawed enough to easily unfold, but not warm. Unfold the pastry sheet onto a lightly floured pastry board or parchment paper. Use a rolling pin to roll out to about an 8 x 12 rectangle.
Use a pastry cutter to cut into 4 rectangles.
Spread the chocolate on each rectangle, leaving about 1-inch from the sides.
Roll the puff pastry to form a crescent shape. Start at the larger end and using your fingers to roll up to the tip.
Transfer rolled croissants on a parchment-lined baking sheet. Place baking sheet with croissants in refrigerator while the oven is preheating.
Bake at 400 degrees Fahrenheit for 15 minutes.
Remove from oven and let cool slightly. Drizzle chocolate on top of the croissants. Serve warm or at room temperature.
Check out the web story version of this chocolate croissant recipe.
Difference between puff pastry and croissant dough
The puff pastry does not contain yeast like croissant dough. For some, the absence of yeast makes the puff pastry a more desirable option.
When you compare recipes for homemade Puff pastry and croissant dough you see that they are both laminated dough that uses similar folding techniques. The video below is a great resource for those who what to try their hand at croissant dough from scratch.
They are the same, both refer to a pastry filled with chocolate. Basically, pain au chocolat in French translates to chocolate croissant in English.
- 1 sheet frozen puff pastry
- 6 tablespoon hot fudge sauce
- 1 teaspoon butter, melted
- Thaw one sheet of puff pastry per package instructions, usually about 30-40 minutes. It should be thawed enough to easily unfold, but not warm.
- Unfold the pastry sheet onto a lightly floured pastry board or parchment paper. Use a rolling pin to roll out to about an 8 x 12 rectangle.
- Use a pastry cutter to cut into 4 rectangles.
- Spread the chocolate on each rectangle, leave about 1-inch from the sides. Reserve some of the chocolate for drizzling on the baked croissants.
- Roll the puff pastry to form a crescent shape. Start at the larger end and using your fingers to roll up to the tip. s
- Transfer rolled croissants, tip side down, on a parchment-lined baking sheet. Lightly brush the top of the croisants with melted butter. Place baking sheet with croissants in refrigerator while the oven is preheating.
- Bake at 400 degrees Fahrenheit for 20-25 minutes, until golden brown.
- Remove from oven and let cool slightly. Heatt he remaining chocoalte in microvave just enough to soften. Use a spoon to drizzle chocolate on top of the croissants.
- Serve warm or at room temperature.
You can substitute chocolate candy bar squares for the filling.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 124mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.