These golden, flaky chocolate croissants are made with buttery puff pastry wrapped around rich dark chocolate chips, creating an indulgent Italian-style breakfast pastry. The puff pastry rises in the oven into dozens of crisp, airy layers encasing a melted chocolate center that oozes with every bite. A light egg wash gives them their gorgeous, burnished golden color, while a final dusting of powdered sugar adds an elegant touch. They are best enjoyed warm from the oven alongside a strong espresso or a creamy cappuccino.
Prep
20 min
Cook
20 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
410 kcal
For 4 serving(s)
Per serving
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
Unroll the puff pastry on a lightly floured surface and cut into triangles with a base of about 10 cm.
Place a tablespoon of dark chocolate chips at the wide end of each triangle.
Roll up the pastry from the wide end toward the point, tucking the tip underneath to form a crescent shape.
Place on the prepared baking sheet and brush each croissant lightly with beaten egg.
Bake for 18-20 minutes until puffed, flaky, and deeply golden.
Cool for 5 minutes on the tray, then dust generously with powdered sugar and serve warm.
Sign in to rate this recipe.
