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Easy Puff Pastry Chocolate Croissants (Pain au Chocolat)

A perfectly baked, flaky chocolate croissant cut open to show the melted chocolate filling, resting on a white plate.
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Make bakery-style chocolate croissants at home using store-bought puff pastry. This shortcut recipe delivers flaky, buttery layers and warm, melty chocolate filling quickly, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 package (14.1 ounces) all-butter puff pastry, thawed according to package directions
  • 4 ounces bittersweet or semi-sweet chocolate, cut into sticks (or use chocolate batons/sticks)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Optional: Coarse sugar for sprinkling

Instructions

  1. Prepare the puff pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. If the pastry is thick, gently roll it out slightly to a rectangle about 10×12 inches.
  2. Cut the pastry: Cut the rectangle in half lengthwise to create two long strips. Then, cut each strip crosswise into 3 equal rectangles, resulting in 6 total rectangles.
  3. Place the chocolate: Place one piece of chocolate near one short edge of a pastry rectangle. Roll the pastry over the chocolate once, then place a second piece of chocolate near the new edge and continue rolling until you reach the end, forming a crescent shape. Pinch the seam closed.
  4. Shape the croissants: Repeat the rolling process for the remaining rectangles. You should have 6 chocolate croissants.
  5. Chill (optional but recommended): Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely and chill in the refrigerator for 15 minutes. This helps maintain the layers during baking.
  6. Preheat and egg wash: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the tops and sides of the chilled croissants lightly with the egg wash. Sprinkle with coarse sugar if desired.
  7. Bake: Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
  8. Cool slightly: Let the chocolate croissants cool on the baking sheet for 5 minutes before moving them to a wire rack. Serve warm.

Notes

  • For the best flakiness, use all-butter puff pastry if available.
  • If you do not have chocolate sticks, use chopped chocolate or large chocolate chips, placing about 1 tablespoon of chocolate near the edge before rolling.
  • If you are planning ahead, you can assemble these croissants and keep them covered in the refrigerator for up to 24 hours before baking. Add 2-3 minutes to the bake time if baking directly from the fridge.
  • This recipe offers a simple alternative to complex meal planning for busy mornings.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-chocolate-croissant-recipe/