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Quick and Easy Chocolate Croissants Recipe

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These quick and easy chocolate croissants use store-bought puff pastry to create flaky, buttery pastries filled with melted semi-sweet chocolate. Perfect for a delightful breakfast or snack, they’re simple to prepare and bake to golden perfection in just 20 minutes.

Ingredients

Pastry

  • 1 sheet store-bought puff pastry, thawed

Filling

  • 2/3 cup (115g) semi-sweet chocolate chips or chopped chocolate

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Other

  • Flour for dusting work surface

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Prepare Egg Wash: In a small bowl, whisk together the egg and water until fully combined; set this egg wash aside for brushing the croissants later.
  3. Roll Out Puff Pastry: Lightly flour your work surface. Unfold the thawed puff pastry sheet and dust lightly with flour on top. Use a rolling pin to roll the sheet into a 16-inch square shape for easier cutting.
  4. Cut Pastry Triangles: Cut the rolled pastry sheet in half to form two rectangles, then cut each in half again, resulting in four rectangles. Cut each rectangle diagonally to create two triangles, giving you a total of 16 triangles.
  5. Add Chocolate Filling: Place about 2 teaspoons of semi-sweet chocolate chips or chopped chocolate down the center of each triangle, ensuring even distribution for every croissant.
  6. Roll Croissants: Starting from the wider end of each triangle, roll it up gently towards the pointed end to form a crescent shape. Tuck the tip of the triangle under the croissant to avoid unrolling during baking.
  7. Shape Croissants: Place each rolled croissant seam-side down on the prepared baking sheets. Gently bend the ends inward to enhance the traditional crescent shape.
  8. Brush with Egg Wash: Lightly brush the tops of all croissants with the prepared egg wash to promote golden, shiny crusts once baked.
  9. Bake: Bake the croissants in the preheated oven for 20 to 25 minutes, or until they are puffed up and beautifully golden brown.

Notes

  • Storing: Best enjoyed fresh; keep leftover croissants in an airtight container for up to 2 days.
  • Freezing: Freeze unbaked croissants in airtight bags or containers for up to 3 months. Thaw overnight in the fridge before baking.
  • Thawing Puff Pastry: For best results, thaw puff pastry in the refrigerator for a few hours or at room temperature for 40 to 50 minutes before use.

Find it online: https://bitezly.com/quick-and-easy-chocolate-croissants-recipe/