Easy Homemade Chocolate Croissants: Bakery Style Without the Lamination
You deserve flaky, buttery pastries. Learn how to make incredible chocolate croissants, or pain au chocolat, using a simple puff pastry shortcut for quick, indulgent morning treats.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) all-butter puff pastry, thawed according to package directions
- 4 ounces bittersweet or semi-sweet chocolate baking bars (like Lindt or Ghirardelli), cut into 1/2-inch thick sticks
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
- 1 tablespoon granulated sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
- Unfold the thawed puff pastry sheets onto a lightly floured surface. If the pastry is still slightly sticky, dust your hands lightly with flour.
- Cut each pastry sheet in half lengthwise to create four long rectangles. Then, cut each long rectangle in half crosswise, resulting in eight smaller rectangles total.
- Place one piece of chocolate near the short edge of one rectangle. Roll the pastry over the chocolate once, then place a second piece of chocolate near the new edge. Continue rolling tightly until you reach the end of the dough strip. Pinch the seam closed gently.
- Curve the rolled pastry slightly to form a crescent shape, if desired, or leave it straight for a traditional pain au chocolat look. Place the shaped croissant seam-side down on the prepared baking sheet. Repeat with the remaining dough and chocolate.
- Brush the tops of the croissants evenly with the egg wash. If you like a slightly crisp, sweet exterior, sprinkle lightly with granulated sugar.
- Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm for the best melted chocolate experience.
Notes
- For the flakiest results, ensure your puff pastry remains cold while you work with it. If the dough gets too warm, place the assembled croissants in the refrigerator for 10 minutes before baking.
- You can substitute the chocolate sticks with high-quality chocolate chips if you prefer, though sticks melt more evenly.
- If you want a truly bakery style croissant, you must use all-butter puff pastry; margarine-based pastry will not achieve the same rich flavor or texture.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 12
- Sodium: 280
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 45