Simple Puff Pastry Chocolate Croissants

Okay, faux croissants, but so simple and easy to make and so rich and chocolaty that unless you’re living in Paris, you probably will forgive the nomenclature miscue because you are too buys chewing these rich, decadent breakfast (or really anytime) treats. Using store bough puff pastry dough (really, who makes there own at home?!), whatever chocolate you have in the pantry, and a little egg wash, you can have these from fridge to table almost in the time that it takes to brew a fresh pot of coffee.

The only really tricky thing about this recipe is to remember to thaw out your puff pastry the night before if you’ve frozen it. This is also a great way to use up leftover puff pastry. We made this a few days after Thanksgiving when a mushroom and lentil pastry only used one of two sheets.

What you’ll need

  • puff pastry sheet(s)
  • chocolate
  • egg
  • flour for dusting
  • powdered sugar/cocoa powder

 

You’ll want to roll out the sheet a bit so it’s thinner but still uniform.

Note: I would NOT recommend using 92% dark chocolate for this. Much too bitter.

Simply raid your pantry for whatever leftover chocolate you might have. Bars, chips, discs, chunks. It will all work.

Divide up the dough into equal parts. Spread the egg wash around the interior edges and then place the other dough on top, crimp edges to close and paint the tops with the remaining egg wash. You can also sprinkle with some flaky salt on top.

Note: at this point you can freeze the dough and have them ready to pop in the oven anytime.

You might also like:  Homemade Bagels

Otherwise, bake for about 20 mins (depending on the size you made the squares/rectangles) at 400 degrees F until golden brown, puffy, and crispy on the edges.

Let cool slightly and dust with powdered sugar or cocoa powder and eat warm.

Not exactly croissants but very easy and very tasty. I don’t think you’ll get any complaints!

MIKE'S WINDOW

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