Chocolate Croissants

I’ve been testing puff pastry recipes for months now. I’ve especially been working on a super fast breakfast pastry of some sort. I love making big breakfasts, but Monday-Friday, my husband works, and refuses breakfast. I want something I can make first thing in the morning that is super simple, super quick, and is super easy for him to pop in his mouth on the way out the door. He usually rides his Harley to work, so driving with something in his hand is out of the question.

Recently, I started experimenting with preserves and breakfast ingredients. I’d been making them and loving them, but no matter how well I thought I sealed them, one or two would always seep out. So, finally, I remembered how much my husband LOVED the chocolate croissants I used to get him from the bakeries in Germany when we lived there. They were super simple and super easy and worked perfectly the first time I tried them. The best part, I can make them the night before, and they don’t require using tons of equipment or destroying my kitchen. Here’s how I do it:

Preheat your oven to 425˚F. Unwrap thawed, cold puff pastry and place on a lightly floured work surface. Roll out just a bit. Cut on the folds to make 3 separate sheets. Cut all 3 sheets in half to give you 6 squares. Now, cut each square in half diagonally. You will now have 12 triangles. You can use whatever chocolate you like, or, switch it up and use white chocolate, butterscotch chips, etc. If you have baking squares or chocolate pieces, I recommend cutting them down. If you’re using chips, take some in your fingers and put them on the wide side of your dough.

Roll your pastry just like any other crescents. Start with the end the chocolate is on. Take the wide end of the pastry and fold it over the chocolate. Now just roll it a few times toward the thin point. Place your rolled crescents on a foil lined sheet tray. To get the shape, simply bend the ends slightly toward the middle. They don’t have to touch, don’t pinch it. Don’t worry about what it looks like right now. Once it bakes, it will puff up, the best thing about “Puff” pastry. Brush the top with an egg wash (a beaten egg, you can use a splash of milk or water to thin it a bit.)

Bake for about 12 minutes. If you notice the majority aren’t golden brown over at least 80%, they need another minute. If the majority are golden brown, but there are a few translucent spots, don’t worry. Let them cool for about 5 minutes.

For the finishing touch, melt some chocolate in the microwave. Be sure to use a microwave safe bowl and heat 10 seconds at a time, stirring thoroughly each time. You only need 1 square or 2 TBSP of chocolate pieces. Once the chocolate is melted, drizzle over the croissants. PERFECTION!

These quick breakfast treats take about 20 minutes from start to oven removal. You can drizzle the chocolate on top right out of the oven if you’re in a hurry, but I’d give them 5 minutes to cool so you can handle them, them another 5 after you drizzle them to let the chocolate firm up.

If you make these, please leave me a comment and let me know how they work for you, or what combinations you use. Happy Baking!