Puff Pastry Chocolate Croissants Recipes

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Preheat the oven to 425°F and line a sheet pan with parchment paper.
• Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.
• Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles. (To make larger croissants, make only 2 cuts horizontally to make 6 rectangles, and then cut into 12 total triangles)
• Working with one triangle at a time, brush with egg wash and place a few pieces of chocolate on the fat end about 1 inch above the end. Roll the dough towards the skinny end, pinching the dough at the beginning of the roll to ensure the chocolate doesn't ooze out during baking.
• Place the croissants on the sheet pan and slightly curve the ends toward the center. Brush generously with more egg wash and sprinkle with sugar or salt, if desired.
• Place in the 425°F oven and immediately turn down to 400°F. Bake for 12-18 minutes (different brands of puff pastry will need different baking times, so start checking at 12 minutes). Croissants are done when they are puffed and deep golden brown, but don't let them burn. Rotate pan if needed to promote even baking.
• Enjoy croissants soon after baking, and serve them warm for gooey chocolate centers.

EASY CHOCOLATE PUFF PASTRY CROISSANTS

Steps:

• Set oven to 350°F.
• Grease 2 baking sheets.
• Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
• Cut into four even squares.
• Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
• Brush the edges lightly with the beaten egg.
• Fold each square into triangles, press the edges to seal.
• Place on the baking sheets 2-inches apart.
• Repeat with remaining puff pastry sheet.
• Bake for about 15-17 minutes or until puffed and golden brown.
• Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
• In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
• Stir/whisk in the confectioners sugar until combined.
• Add in water until the icing is smooth and desired consistency for drizzling.
• Drizzle over the pastries.
• Sift lighty with confectioners sugar if desired.

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400°F.
• Line two baking sheets with parchment paper.
• Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
• Unfold one sheet of puff pastry on a lightly floured surface. Cut it into 8 equal pieces.
• Break the candy bars into sections. There should be four sections in each candy bar.
• Place the chocolate in the center of each puff pastry piece.
• Make the egg wash by whisking together the egg and 1 tablespoon of water.
• Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet to seal.
• You can add a bit of egg wash between the pastry where you are sealing it to help hold it together.
• Place the assembled pastries on the prepared baking sheets and brush the tops and sides with the egg wash.
• Repeat with the second sheet of puff pastry dough.
• Bake the pastries for about 14-15 minutes, or until the pastry is golden brown, rotating the baking sheets halfway through baking.
• Move the baking sheets to wire racks for 10 minutes.
• Dust the chocolate croissant with powdered sugar and serve.

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• Unfold the puff pastry. Cut the dough into 4 equal squares then cut each square diagonally, resulting in 8 triangles.
• Working with 1 triangle at a time, position it so the wide end is facing you and the point is away from you, like a 90 degree triangle. Add chocolate to the center.
• Roll the dough up from wide end to the point, pinching in the dough so the chocolate pieces don't ooze out. Transfer to the baking sheet and curl the ends towards the center to make a crescent shape. Repeat with the remaining triangles.
• In a small bowl, combine the sugar and cinnamon. Brush each croissant with egg then sprinkle with cinnamon sugar. Bake 12-15 minutes or until puffed and golden. Serve warm or at room temperature. Croissants are best served the day they are made.