Puff Pastry Chocolate Croissants
Servings 6 croissants
Ingredients
- 2 sheets frozen puff pastry 1 package, thawed
- 8 oz semisweet baking chocolate bars I used Ghirardelli
- 1 egg
- 1 tablespoon water
Instructions
- Prep the pastry dough.Preheat oven to 400℉ and line a baking sheet with parchment paper.Thaw the pastry dough either at room temperature or in the microwave as directed on the package. You want it actually a little soft so you can stretch and pinch it as we assemble the croissants.Unfold the dough and roll with a rolling pin in one direction only (parallel to the folds, if you have folded pastry dough) so it's a couple inches longer. Cut each pastry sheet into three long rectangles, along the folds.
- Cut the chocolate.Cut the chocolate bars into squares and then cut the squares in half to make little rectangles. You'll be breaking off pieces to fit the pastry but this is a good starting point.
- Assemble the croissants.Arrange chocolate along the short edge of a pastry strip and roll the pastry over the chocolate, making sure to tuck the end underneath the first strip of chocolate.Add another line of chocolate next to the first pastry roll, and roll the pastry over again into a flat rectangle, ensuring the lines of chocolate end up next to each other instead of on top of each other. Add a third line of chocolate next to the new pastry roll. Take the loose end of the pastry and fold it over the top, stretching it to wrap around the back about an inch. Flip the croissant over and pinch the edge of the pastry to seal it.When you look at the end of the pastry, you should see three lines of chocolate with pastry dough in between each.
- Bake the croissants.Arrange the six croissants on the parchment-lined baking sheet, pinched side down. Add a tablespoon of water to a raw egg and beat. Brush the tops of each pastry with the egg wash and bake for 15-18 minutes, until tops are glossy and golden brown.
- Drizzle with chocolate.Melt the remaining chocolate in a small bowl in 20 second increments in the microwave, stirring in between, until smooth. Transfer melted chocolate to a zip top bag and push it toward one corner. Wait about 5 minutes for the chocolate to begin to cool and cut a very small corner off the bag. Drizzle the tops of the croissants with thin lines of chocolate. Let cool completely.
- Enjoy!Store covered at room temperature for up to 3 days. To reheat, pop in the oven or toaster oven at 375 degrees for 3-5 minutes, watching to make sure the drizzled chocolate does not burn. Reheating in the toaster will crisp up the outside again for best results!