Flaky Chocolate Croissants (Printable Version)
Buttery croissants layered with rich chocolate, baked to golden perfection and lightly dusted with sugar.
# Ingredients Required:
→ Puff Pastry
01 -
560 grams all-butter puff pastry sheets (2 sheets)
→ Filling
02 -
150 grams high-quality dark chocolate chips or chopped dark chocolate
→ Egg Wash
03 -
1 large egg
04 -
5 milliliters water
→ Finish
05 -
Powdered sugar for dusting
# Guide to Cooking:
01 -
Preheat oven to 200°C. Keep puff pastry refrigerated until ready to use.
02 -
On a lightly floured surface, gently roll out one puff pastry sheet to even thickness.
03 -
Cut the rolled sheet vertically into four equal strips.
04 -
Place two heaping teaspoons (about 10 grams) of chocolate roughly 2.5 centimeters from the bottom edge of each strip.
05 -
Fold pastry over the chocolate, add another two teaspoons of chocolate above, then roll the strip up enclosing the filling.
06 -
Brush the top edge with egg wash to seal and complete the roll. Repeat this process with the remaining three strips.
07 -
Repeat the folding, filling, and rolling process with the second puff pastry sheet to yield a total of eight croissants.
08 -
Brush each croissant thoroughly with egg wash, then chill in the refrigerator for 20 minutes to firm up before baking.
09 -
Bake croissants in the preheated oven for 26 to 27 minutes until puffed, golden brown, and fully cooked.
10 -
Allow croissants to cool for 20 to 30 minutes. Lightly dust with powdered sugar and serve warm or at room temperature.
# Extra Suggestions:
01 -
Use high-quality dark chocolate for the best flavor. Keep puff pastry cold to prevent melting. Chilling croissants before baking improves puffiness.