Flaky Buttery Chocolate Croissants

Flaky, buttery, and filled with melted chocolate these chocolate croissants turn ordinary mornings into a special occasion They come together quickly without the fuss of making dough from scratch but deliver that bakery-worthy feel I first baked these on a lazy weekend and now they are my favorite go-to treat when I want something indulgent but still simple

I learned the hard way that skipping the chill step makes the croissants less puffy and a bit greasy so don’t skip it

Ingredients

• Two sheets of all-butter puff pastry: about 28 ounces total Puff pastry provides that airy and flaky texture that croissants are famous for Always buy all-butter for the best flavor and layers
• One cup of good quality chocolate chips or chopped dark chocolate: Choose dark chocolate with at least 60 percent cacao for a deep flavor Avoid overly sweet versions to balance the buttery dough
• One egg for the egg wash: Mixing with water creates a smooth glaze that helps the croissants brown beautifully
• Powdered sugar for dusting: Adds a delicate sweetness and an elegant look A light dusting is all you need to finish these off without overpowering the chocolate

Instructions

Build The Oven Preheat:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius to ensure even heat and good puff Rising and crisping depend on this step so make sure the oven reaches temperature before baking

Prepare The Pastry:

Keep puff pastry chilled in the fridge until ready to use This prevents it from getting too soft and sticky On a lightly floured surface gently roll out one sheet just to even it out Don’t overwork or stretch the dough as that can reduce flakiness

Cut Into Strips:

Cut the sheet vertically into four equal strips Make sure they are even so your croissants bake uniformly

Add The Chocolate:

Place about two heaping teaspoons of chocolate about one inch from the bottom edge of each strip This is where the chocolate will begin to melt and ooze from Once you fold over add another two teaspoons a bit higher so the chocolate is layered inside, creating pockets of gooey goodness

Roll And Seal:

Fold the pastry over the chocolate then add another layer of chocolate and roll again to enclose the filling Brush the top edge with your egg wash before sealing This helps everything stick together firmly so the chocolate does not leak during baking Repeat the process with all strips and both sheets giving you eight croissants total

Chill Before Baking:

Brush all the croissants with egg wash again then chill them in the fridge for 20 minutes This step is crucial to help the butter layers stay distinct helping the dough puff beautifully in the oven And the egg wash sets a shiny golden crust

Bake To Golden Perfection:

Place the croissants on a baking sheet lined with parchment or a silicone mat Bake for 26 to 27 minutes until they are puffed golden and the bottoms sound hollow when tapped

Cool And Serve:

Let them cool for 20 to 30 minutes before dusting lightly with powdered sugar Serve warm or at room temperature These croissants are best enjoyed fresh but still taste great if you must store them

My favorite part is breaking into the warm croissant and watching the chocolate stretch and melt It always reminds me of holidays spent in French cafes eating fresh pastries and sipping coffee slowly on crisp mornings

Storage Tips

Store leftover croissants in an airtight container at room temperature for up to two days Longer than that freeze them wrapped tightly in plastic wrap and then in a freezer bag to retain freshness To reheat simply warm them in a 350-degree oven for about 5 to 7 minutes until crisp on the outside and melty inside Avoid microwaving as that makes them soggy

Ingredient Swaps

You can swap dark chocolate for milk chocolate if you prefer a sweeter softer flavor Try adding a sprinkle of sea salt on top for a sweet and savory twist If you want a dairy free version use a vegan puff pastry found in many grocery stores just check the label Some brands use butter but many have good butter-free options

Serving Ideas

Serve these croissants with a simple dusting of powdered sugar and fresh berries for breakfast Add a side of bitter espresso or rich hot chocolate for a decadent treat They also pair beautifully with whipped cream or a drizzle of caramel sauce if you want to turn them into a dessert

Perfect for turning ordinary mornings into a special treat these croissants combine ease and bakery-quality flavor in a simple recipe

Frequently Asked Recipe Questions

→ What type of chocolate works best?

Using good quality dark or semi-sweet chocolate ensures a rich, smooth melt that complements the buttery pastry.

→ Why chill the croissants before baking?

Chilling firms up the butter layers in the pastry, helping it puff nicely and maintain a crisp, flaky texture during baking.

→ Can I use homemade puff pastry?

Yes, homemade puff pastry can be used, but it requires longer preparation time compared to store-bought sheets.

→ How do I get a shiny, golden crust?

Brushing the croissants with an egg wash before baking adds shine and enhances browning for a beautiful finish.

→ How should I store leftovers?

Store cooled croissants in an airtight container at room temperature for up to two days, or freeze for longer storage.

→ Can I add nuts or other fillings?

Yes, chopped nuts or dried fruits can be added to the chocolate filling for extra texture and flavor.