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Homemade Chocolate Croissants (Pain au Chocolat) Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 30 minutes
  • Yield: 4 croissants
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: French

Description

These homemade chocolate croissants, also known as Pain au Chocolat, are flaky, buttery pastries filled with rich semi-sweet chocolate. Made with simple puff pastry and a few basic ingredients, they are perfect for a indulgent breakfast or a delightful snack. With a golden, glossy finish and a sweet sugar sprinkle, these croissants balance delicate flakiness and decadent chocolate inside.

Ingredients

Scale

Pastry

  • 1 sheet of puff pastry, thawed

Filling

  • 4 ounces of semi-sweet chocolate, chopped or in bar form

Glaze & Finishing

  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon butter, melted
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the Puff Pastry: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly flour a clean surface and roll out the thawed puff pastry sheet into a slightly larger rectangle, ensuring it remains even in thickness to allow for proper puffing during baking.
  2. Cut and Fill the Pastry: Using a sharp knife or pizza cutter, divide the rolled-out puff pastry into four equal rectangles. Place a few pieces of semi-sweet chocolate near the shorter edge of each rectangle, leaving some space from the edge to prevent chocolate from spilling out during baking.
  3. Roll and Seal: Carefully roll the pastry tightly over the chocolate pieces, sealing as you go to enclose the filling. Place the croissants seam-side down on the prepared baking sheet to avoid them unrolling while baking.
  4. Egg Wash for a Golden Finish: In a small bowl, whisk together the egg and milk to create a wash. Brush this egg wash over the tops of each croissant to achieve a shiny, golden-brown crust once baked.
  5. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes until the croissants are puffed and golden brown. Monitor them during the last few minutes to prevent over-browning and ensure even cooking.
  6. Add a Sweet Finishing Touch: Remove the croissants from the oven and immediately brush the tops with melted butter to add richness. Then, sprinkle granulated sugar over the croissants for a subtle sweet crunch. Let them cool slightly before serving to enjoy warm, melty chocolate inside.

Notes

  • Make sure your puff pastry is fully thawed before rolling to avoid cracks or breaks.
  • You can use chocolate bars or chips; choose quality semi-sweet chocolate for balanced sweetness.
  • Don’t overfill with chocolate to prevent leaking during baking.
  • Serve croissants warm for the best experience of melted chocolate and flaky pastry.
  • Leftovers can be reheated briefly in the oven to revive crispiness.

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Find it online: https://familytastykitchen.com/homemade-chocolate-croissants-pain-au-chocolat-recipe/