Chocolate Croissants, or “Pain au Chocolat,” are a beloved indulgence that combines flaky, buttery pastry with rich chocolate. Making them involves creating a laminated dough, similar to traditional croissants, which is then layered with chocolate before being rolled, shaped, and baked. The key is to maintain a cool temperature while handling the dough to preserve the layers of butter, ensuring the pastries puff up and become beautifully golden and crisp during baking. These decadent treats are perfect for breakfast, brunch, or a sweet snack any time of day.
Ingredients:
- 1 package puff pastry dough
- 1/2 cup semi-sweet chocolate chips or chocolate bars cut into pieces
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the dough: Thaw puff pastry according to package instructions. Roll out to a rectangle and cut into squares.
- Add chocolate: Place a small amount of chocolate on the edge of each square.
- Shape croissants: Roll the dough over the chocolate from one side to the other, enclosing the chocolate inside.
- Egg wash: Brush the top of each croissant lightly with beaten egg.
- Bake: Arrange croissants on a baking sheet and bake for 15-20 minutes until puffed and golden.
- Serve: Best enjoyed warm from the oven.
These chocolate croissants are a delightful treat that brings a touch of French patisserie to your kitchen.
