Chocolate Croissants, a delicious pastry filled with chocolate. Croissants are a style of viennoiserie pastries which uses yeast as a leavening agent and these kinds of pastries are mostly served as breakfast or as snacks.

Traditional Croissants take hours to make and it's really a labour of love kind of pastries. If you have followed my blog for a while, you would already knew how much i like to bake with puff pastry . So today, in this recipe, i'm using store bought puff pastry to make these delicious chocolate croissants.

I'm not gonna lie that it tastes just like traditional croissants, but it tastes awesome in its own way and it's really tasty, flaky, light & would be ready in 30 mins ! What else you need for sudden cravings, right?

Before moving on to the recipe, let's check out some FAQs.

Which brand of puff pasty am i using in this recipe?

I have used "Tender Flake" brand puff pastry for this recipe and also i tried this recipe with "Pepperridge farm" brand puff pastry in the past and both work really well.

Also, you can use the homemade puff pastry too !

Can i make these croissants without using egg/egg wash?

Yes, you can make them. Instead of egg, you can add a tsp of sugar in the milk and apply it on the top of puff sheets.

Egg wash is only for the color on the outside, you can totally omit it if you don't want.

What type of chocolate tastes best with these Croissants?

Use your favorite chocolate anything like milk chocolate , semi sweet or dark chocolate. But make sure to not overfill the pastries. Otherwise it spews out of the pastries while baking.

How can i store the leftover croissants?

You can store the leftover croissants in a ziplock bag in the refrigerator for 2-3 days and for more days freeze it.

Just before serving, just microwave it for 10 secs, it will be ready !

Now let's check out how to make these delicious Chocolate Croissants.

Chocolate Croissants using Puff Pastry

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 8
Recipe Category: Breakfast | Recipe Cuisine: Austrian

Ingredients

Puff Pastry - 1 sheet

Milk Chocolate /Dark Chocolate / Semi Dark Chocolate - 1 bar or as you needed

*Egg yolk -1 (optional)

Milk - 1 tbsp

* See FAQs at the top of the post for eggless version.

Procedure

Preheat the oven at 400F.

Take a puff pastry(make sure that it's in room temperature) , sprinkle some dry all purpose flour/maida on the top and roll into rectangle as shown in the pic below.

Next cut the rolled sheets horizontally into four rectangles using pizza cutter or knife and then cut each rectangle diagonally into two. In the end, you will get 8 triangle pieces.

Then cut the chocolate into little chunks and place the needed chocolate(don't add more chocolate, it will come out of the croissants while baking) on the larger side of the triangle and start rolling tightly till the end.

Do the same for all the puff pastry pieces.

Then arrange it on the foil lined/ parchment lined baking sheet and place the croissant on it. Make sure to have enough space in between them since it will expand while baking. Next crack open the egg and place the yolk alone in a bowl, add the milk and beat it smoothly with a fork.