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Easy Puff Pastry Chocolate Croissants (Pain au Chocolat Shortcut)

Close-up of three flaky chocolate croissants, one cut open revealing melted chocolate filling.
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Make bakery-style chocolate croissants quickly using store-bought puff pastry. These pastries are flaky, buttery, and filled with rich, melted chocolate, perfect for a simple weekend brunch or last-minute treat.

Ingredients

Scale
  • 1 package (about 14.1 ounces) frozen puff pastry, thawed according to package directions
  • 4 ounces bittersweet or semi-sweet chocolate, cut into small sticks (or use chocolate batons/chips)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water

Instructions

  1. Thaw the puff pastry sheets completely according to the package instructions. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  2. Unfold one sheet of puff pastry onto a lightly floured surface. If the pastry is rectangular, trim the edges slightly to make a cleaner shape, if needed. Cut the pastry sheet lengthwise into three equal strips.
  3. Take one strip and cut it in half crosswise, creating two smaller rectangles. Repeat this process for all strips so you have six rectangles from one sheet. Repeat with the second puff pastry sheet. You should have 12 rectangles total.
  4. Place one piece of chocolate near the short edge of a pastry rectangle. Roll the pastry up tightly over the chocolate, starting from that short edge, just like rolling a jelly roll.
  5. Once rolled, gently curve the pastry into a crescent shape. Place the finished chocolate croissant seam-side down on the prepared baking sheet. Repeat with the remaining pastry and chocolate.
  6. In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create the egg wash. Brush the tops and sides of each croissant lightly with the egg wash.
  7. Bake for 15 to 20 minutes, or until the croissants are puffed, golden brown, and flaky.
  8. Remove from the oven and let cool slightly on the baking sheet before moving them to a wire rack. Serve warm for the best flaky texture and melted chocolate center.

Notes

  • If you use chocolate chips instead of sticks, place about 5-6 chips near the edge before rolling to ensure good chocolate distribution.
  • For extra shine, brush the baked croissants with a simple glaze made from powdered sugar and a splash of milk after they cool for five minutes.
  • You can prepare these chocolate croissants ahead of time. Place the shaped, unbaked pastries on the baking sheet, cover loosely, and refrigerate for up to 4 hours before baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookincorner.com/chocolate-croissant-pain-au-chocolat-easy/