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Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)

Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)

Make your mornings extraordinary with Easy Puff Pastry Chocolate Croissants (Pain au Chocolat). These delectable treats boast flaky, buttery layers filled with melted chocolate, perfect for any occasion—from a cozy breakfast at home to an elegant brunch with friends. With the convenience of store-bought puff pastry, you can whip up these mouthwatering pastries in just 15 minutes of prep time. Ideal for bakers of all levels, this recipe delivers a delightful experience that will impress everyone at your table.

  • Total Time: 35 minutes
  • Yield: Makes approximately 6 servings 1x

Ingredients

Scale
  • 1 package (about 14.1 ounces) frozen puff pastry, thawed
  • 4 ounces bittersweet or semi-sweet chocolate, cut into sticks or chocolate chips
  • 1 large egg (for egg wash)
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. On a lightly floured surface, unfold thawed puff pastry sheets and roll into a rough rectangle if using a block.
  3. Cut each sheet lengthwise into three equal strips for a total of six strips.
  4. Place one piece of chocolate near the short end of each strip and roll the pastry over the chocolate to form a croissant shape. Place seam-side down on the baking sheet.
  5. Whisk together the beaten egg and water to create an egg wash, then brush the tops of the croissants lightly.
  6. Bake for 15 to 20 minutes until golden brown and flaky.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: <1g
  • Protein: 3g
  • Cholesterol: 37mg

Keywords: Ensure your puff pastry is cold for optimal flakiness. Use just one piece of chocolate per croissant to prevent spills during baking. Monitor baking closely as ovens may vary in temperature.

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