Shortcut Chocolate Croissants
This shortcut version of the French classic, chocolate croissants, or pain au chocolat, is sinfully delicious right out of the oven! Store-bought puff pastry dough makes this recipe accessible to bakers of all confidence levels, and they're a perfect weekend breakfast treat!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: easy chocolate croissant
Servings: 16 servings
Calories: 175kcal
- 17.3 oz package frozen puff pastry sheets (like Pepperidge farm brand)
- 4 (1.55 oz each) Hershey's special dark chocolate candy bars
- 1 large egg
- 1 Tbsp water
- powdered sugar for dusting, optional
Assemble
Unfold one puff pastry sheet and use a knife to slice into 8 equal pieces.
Break candy bars into 4 sections each. Place one section of chocolate in the center of each of the puff pastry section pieces. You should have 8 pieces of candy bars left, set those aside for now.
Fold one side of a puff pastry section over the chocolate, then fold the other side of the section over the top of the folded side. Repeat with remaining puff pastry sections.
Add pastries to prepared baking sheet and brush the tops and sides of the pastries with the egg wash.
Bake
Bake in preheated oven for 15-18 minutes, until golden brown and puffed up.
Remove from oven, then repeat the assembling and baking process for the remaining puff pastry sheet, remaining candy bars, and remaining egg wash.
- Recipe makes 16 small chocolate croissants.
- If you're concerned about chocolate potentially leaking out through the folded seal of the puff pastry, you can use a bit of the egg wash in between the folded ends where you seal it, and this will really make it secure.
Calories: 175kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 81mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Calcium: 5mg | Iron: 1mg