Easy Puff Pastry Chocolate Croissants (Pain Au Chocolat)
Make bakery-style chocolate croissants at home quickly using store-bought puff pastry. This recipe delivers flaky, buttery layers filled with rich, melted chocolate for an indulgent breakfast or brunch treat.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry, thawed according to package directions
- 4 ounces bittersweet or semi-sweet chocolate, cut into sticks (or use chocolate batons)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
- 1 teaspoon granulated sugar (optional, for sprinkling)
Instructions
- Prepare the puff pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. If using a block, roll it out into a rough rectangle about 1/8 inch thick. Cut each sheet into 6 equal rectangles (you should have 12 rectangles total).
- Prepare the chocolate: Cut the chocolate into pieces roughly the length of the short side of your pastry rectangles.
- Assemble the croissants: Place one piece of chocolate near the 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 croissant shape. Pinch the seam closed gently.
- Arrange on baking sheets: Place the assembled chocolate croissants seam-side down on baking sheets lined with parchment paper, leaving space between them.
- Chill: Place the baking sheets in the refrigerator for at least 20 minutes. This helps the pastry hold its shape during baking.
- Preheat oven: Preheat your oven to 400°F (200°C).
- Apply egg wash: In a small bowl, whisk the egg with 1 tablespoon of water to create the egg wash. Gently brush the tops and sides of the chilled croissants with the egg wash. If desired, sprinkle lightly with granulated sugar.
- Bake: Bake for 15 to 20 minutes, or until the chocolate croissants are puffed, golden brown, and flaky.
- Cool slightly: Let the croissants cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Serve warm for the best experience.
Notes
- For extra flaky layers, you can brush the pastry with melted butter between rolling and chilling, though this adds time.
- Use high-quality chocolate for the best flavor in your pain au chocolat.
- If you want a shinier finish, brush the baked croissants with a little melted butter immediately after they come out of the oven.
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 15
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 50