Easy Puff Pastry Chocolate Croissants (4 Ingredients)

These are easy chocolate croissants! This recipe uses puff pastry for buttery and flakey croissants and they're filled with sweet melty chocolate in every bite!

This recipe uses pre-made puff pastry that makes this recipe so quick and easy from scratch. You just unfold, roll, and bake to perfection!

Puff pastry is one of my favourite quick bakes to use in the kitchen. It works like magic every time! You get buttery flakey croissants at home in minutes.

I used chocolate chips to fill each chocolate croissant. I find that dark was the best, but you can also use semi-sweet or milk.

Ingredients

Here are the four ingredients you'll be needing for these chocolate croissants. Full recipe and measurements are in the recipe card below!

• Puff pastry - Store-bought puff pastry be found in the frozen section of your local grocery store.
• Chocolate chips - I used dark chocolate chips and found those tasted the best. You can also use semi-sweet chocolate chips, chocolate bars, or milk chocolate.
• Egg - One large egg is used to brush over the croissants before baking. This helps get them to that beautiful golden brown colour while baking.
• Powdered sugar - Optional, but I love dusting these croissants in powdered sugar after they're baked!

Step by step instructions

Here is how to make and bake these chocolate croissants. You will need one tray lined with parchment paper, a small mixing bowl and a whisk.

Step 1 – Prep. Line your baking tray with parchment paper and set aside.

Step 2 - Remove puff pastry. Take the puff pastry out of the freezer and allow to thaw for at least 30 minutes before beginning. Puff pastry usually comes with 2 sheets, so we'll be making 12 croissants total (6 each sheet).

Step 3 - Make egg wash. In a small bowl, whisk the egg and set aside.

Step 4 - Cut puff pastry. Unroll the sheet of puff pastry (one or two depending on how many you're making). Cut each sheet into 6 even rectangles with a sharp knife and place evenly from one another on baking tray. You may sprinkle some flour to prevent sticking.

Step 5 - Assemble the croissants. Sprinkle chocolate chips into the middle of each puff pastry. Fold one side of the puff pastry over and gently press down. Then fold the other side in and gently press down.

If you find your puff pastry is unfolding and not sticking to one another, lightly wet one of the sides with water and then fold. The water acts as a glue.

Step 6 - Bake. Flip the chocolate croissants on the baking tray seam side down to avoid unfolding during baking. Lightly brush the egg wash with a pastry brush over each croissant. Bake 6 at a time on each tray. Bake for 20-25 minutes.

Dust with powdered sugar and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Since this is a pastry, the puff pastry has to be cold before baking. Thaw it from the fridge 30 minutes before beginning, and then in the meantime make the egg wash and prep the tray so you can quickly assemble it once it’s ready to cut and fill. 
• Don't overload the croissants with chocolate or else it will ooze out of the sides and burn while baking.
• Place the croissants seam down on the baking tray before baking. This will ensure no unfolding occurs while baking.
• Eat fresh, or store any leftovers in an airtight container for up to 3 days or in the refrigerator for 5 days.

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