83% would make this again

Chocolate Croissant Recipe

Q: What chocolate is best for croissants?

Go for dark or semi‑sweet chocolate bars, cut into sticks for melting inside. They give a rich, smooth center and keep the croissant from getting too sweet. Milk chocolate works too if you prefer something milder, but avoid chips alone - they don’t melt as evenly. (Using chocolate bars offers the best melt and flavour)

Q: What is the secret to a good croissant?

It’s all about quality ingredients and technique. Use cold, high‑fat butter and take time chilling the dough or puff pastry, so layers stay crisp and flaky. Plus, letting the dough rest and proof properly ensures it puffs up beautifully in the oven. (Flaky buttery layers come from keeping things cool and patient handling)

Q: How to make chocolate‑filled croissants at home?

It’s easier than you think. Thaw ready‑made puff pastry until cool but flexible, cut into triangles or rectangles, place a piece of chocolate near the base, then roll up or fold. Chill briefly, brush with egg wash, and bake until golden and crispy. (Simple steps deliver bakery‑style treats in minutes)

Q: What filling can you put in croissants?

Endless tasty options! Sweet ideas include chocolate, Nutella, almond paste, or jam. For savoury, try ham and cheese, pesto and chicken, mushrooms, or even cream cheese with fruit. Croissants are really just blank canvases for delicious fillings.

Q: Can I use puff pastry to make croissants?

Absolutely, you can. Puff pastry is a shortcut that gives flaky, golden pastries fast. While it’s not the same as traditional laminated croissant dough, it’s beginner‑friendly and still delicious. Just thaw it properly, shape your rolls, chill before baking, and you’re good to go.

Vish G

August 6, 2025

This chocolate croissant recipe is the shortcut to bakery-style goodness right from your kitchen. With buttery pastry and melty chocolate inside, it’s the kind of treat that feels fancy but is secretly super easy. Perfect for breakfast, brunch, or a sweet little pick-me-up.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1 sheet ready-made puff pastry, thawed (about 8–9 oz / 250g)
4 oz (115g) dark or semi-sweet chocolate (bars work better than chips)
1 egg, beaten
1 tablespoon milk or water (for egg wash)
Optional: powdered sugar or melted chocolate for topping

Instructions

Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper.
Unroll the puff pastry on a lightly floured surface. If it’s too thick, roll it out gently to smooth and stretch it just a little.
Cut the pastry into 4 rectangles. For classic croissant shapes, slice each rectangle diagonally to make 8 triangles. Or leave them as rectangles for pain au chocolat style.
Place a few pieces of chocolate (or a chocolate stick) near the base of each triangle or at one end of the rectangle.
Roll the pastry up from the wide end to the tip (for triangles) or just fold over like a letter (for rectangles). Place them seam-side down on the baking sheet.
Mix the egg and milk (or water), then brush it over each croissant for that golden finish.
If your kitchen is warm or the pastry feels soft, pop the tray in the fridge for 10–15 minutes before baking to help them hold their shape.
Bake in the center of the oven for 18–20 minutes, or until puffed up and deep golden brown.
Let them cool slightly before serving. Dust with powdered sugar or drizzle melted chocolate on top if you’re feeling extra fancy.