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Easy Puff Pastry Chocolate Croissants (Pain Au Chocolat Hack)

A flaky, golden-brown chocolate croissant cut in half, revealing a gooey, melted chocolate center on a white plate.
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Welcome to My Kitchen! I am sharing my favorite shortcut recipe for bakery-style chocolate croissants using store-bought puff pastry. You get flaky, buttery layers and rich, melted chocolate without the time commitment of traditional lamination. This is a simple recipe for an indulgent breakfast pastry.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed according to package directions
  • 4 ounces bittersweet or semi-sweet chocolate, cut into 1/2-inch thick sticks (about 12 sticks total)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon granulated sugar (optional, for sprinkling)

Instructions

  1. Prepare the puff pastry: 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, resulting in 12 total pieces.
  2. Place the chocolate: Lay one piece of chocolate near the short edge of a pastry rectangle. Roll the pastry over the chocolate once, then place a second piece of chocolate on top of the rolled dough. Continue rolling until you reach the end of the rectangle, forming a small log shape. Pinch the seam closed gently.
  3. Shape the croissants: Place the rolled pastry seam-side down on a baking sheet lined with parchment paper. If you want a classic crescent shape, gently curve the ends inward. Repeat with the remaining dough and chocolate.
  4. Chill the pastries: Place the baking sheet with the shaped croissants into the refrigerator for 15 minutes. This helps the butter firm up, which promotes flakiness during baking. Preheat your oven to 400°F (200°C) during this time.
  5. Apply egg wash: Remove the croissants from the refrigerator. Brush the tops and sides lightly with the prepared egg wash. Sprinkle with granulated sugar, if desired.
  6. Bake: Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
  7. Cool slightly: Let the bakery-style chocolate croissants cool on the baking sheet for 5 minutes before moving them to a wire rack. Serve warm for the best indulgent breakfast experience.

Notes

  • For the best flaky chocolate croissants, make sure your puff pastry is completely thawed but still cold when you begin rolling and shaping.
  • If you do not have chocolate sticks, you can use high-quality chocolate chips, placing 3 or 4 chips along the edge before rolling.
  • If you want a richer color, you can brush the egg wash on twice—once before chilling and once just before baking.

Nutrition

Find it online: https://carlacooking.com/easy-chocolate-croissant-recipe-puff-pastry/