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By Taffey Bakery
4 Ingredient Chocolate Croissants
7 steps
Prep:10minCook:20min
The easiest homemade chocolate croissants! This recipe uses puff pastry for buttery and flakey croissants and they’re filled with sweet melty chocolate in every bite!
Updated at: Mon, 13 May 2024 01:42:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
8
Low
Nutrition per serving
Calories195.3 kcal (10%)
Total Fat13.3 g (19%)
Carbs16.2 g (6%)
Sugars4.9 g (5%)
Protein2.8 g (6%)
Sodium58.4 mg (3%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Remove puff pastry from freezer and allow to thaw for 30 minutes at room temperature. Puff pastry typically comes in 2 sheets, so this recipe makes 12 croissants total.
Step 2
While puff pastry is thawing, line the baking tray with parchment paper.
Step 3
In a small bowl, whisk egg. This will be the egg wash. Set aside.
Step 4
Preheat oven to 400℉.
Step 5
When puff pastry is thawed, unroll both sheets and cut each sheet into 6 even rectangles. I like to cut mine in half first, and then thirds to ensure even slicing.
Step 6
Place a handful of chocolate chips into the middle of each puff pastry rectangle. Then take one side and fold over and gently press down. Take the other side and fold over and press down gently. Tip: If the puff pastry is not staying down, get a little water on your finger and run it along the seam of the fold, and then fold over. The water will act as a glue and keep it secured! See photos above for reference.
Step 7
Flip the croissants seam down on the baking trays. Brush each one with some egg wash. Bake for 20-25 minutes or until they are a nice golden brown colour. Dust with powdered sugar, and enjoy!
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