Chocolate Croissants.

I had a craving for chocolate croissants one night and made these. They are so simple.

They are super when warm and fresh out of the oven. But I like them warm or cooled.

If you serve this as a dinner dessert, prepare the dough+filling before hand and keep in the fridge. Pop them into the oven just as you serve main course. In 20 mins time, you’ll have flakey chocolate pastry which you can serve with ice cream and almond flakes. Yum!


Ingredients
2 sheets of frozen butter puff pastry (thawed)
250g dark chocolate (you can use milk chocolate if you like)
Granulated sugar
1 Egg (beaten)

Method

Preheat the oven to 180 deg C.

You can buy butter puff pastry from any supermarket at the frozen foods section. Try to get one that uses real butter and is meant for sweet pastries.

Cut the chocolate into small pieces. I like dark chocolate because it makes the pastry taste very classy. Hahaa… but if you are feeding children, you may like to use milk chocolate instead.

Manage the sheets one at a time. If they are not evenly thin, use a rolling pin to flatten it out a little. I like to keep the original plastic film on the pastry sheet when I do this, it prevents sticking.

Cut the pastry sheet into triangles. Ideally, they should be cut this way.

But I felt it was too cumbersome for me, so I cut the square piece of pastry sheet into 4s.

And then cut triangles out from the squares.

Stretch the dough out a little and lay it flat on a piece of baking paper. Sprinkle generously with sugar.

Place chocolate pieces at the wide end of the triangle.

Sprinkle more sugar on top. If you are using dark chocolate, it’s quite bitter, so you’ll never have too much sugar in it.

Roll the pastry over the chocolate. If the pastry sticks, sprinkle more sugar.

And all the way.

Lay the rolled pastries on a baking sheet lined with baking/parchment paper. Brush generously with the beaten egg.

Pop them into the oven and watch those babies rise!

Bake for 20 mins or till they are golden brown.

When they are done, they look like these.

The chocolate centre is literally flowing. It’s like a lava cake. YUM!

For the 2nd sheet, I decided that the triangles were too hard to roll and too much work. So I cut the pastry into squares again.

And I laid the chocolate in a straight row on each square. Sprinkle lots and lots of sugar.

There’s never too much sugar in this.

Roll them up and lay them on baking/parchment paper on a baking sheet.

Brush the egg over them generously.

Bake for 20mins or until golden brown.

Viola!

To serve, slice these long tubes diagonally in the centre. The chocolate will start to ooze out a little. It’s super nice.

You can sprinkle some icing sugar on the croissants after they have completely cooled.

Here, have some!

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13 Comments

  1. WAH!
    yum!!

    the crust looks really nice

    maybe i can just do the crust!

  2. What? The crust is frozen pastry! You’re not making anything if it’s just that! hahaha…

  3. Wah…must sprinkle so much suger ah? If I’m using milk chocolate, must I still sprinkle sugar? If I prepare the dough+filling before hand, do I keep it in the freezer or fridge?

    • If you use dark chocolate, then yes, must sprinkle lots of sugar because the pastry and chocolate are both not sweet. if you use sweetened milk chocolate, then don’t have to sprinkle so much sugar. But I like dark choc better, tastes more classy, like a french pastry. I served this at a dinner two days ago.. made the dough+filling and placed in fridge, then when we were eating dinner halfway, I popped them into the oven. So that when dinner plates were cleared, dessert was ready to be served. I served them with vanilla ice cream and almond flakes. YUM! Place the dough+filling in freezer only if you don’t plan to eat within the same day. But you must leave it out to thaw completely before baking later.

  4. Sigh… why is it that I don’t seem to have the good fortune to feast on any of the yummy food and deserts you talk about.. =(

    • you need to take a 2nd honeymoon. come to NZ to visit me!

  5. wow yum! so easy to make? haha i’ll try it tomorrow!

  6. wee i just tried it! so easy! haha your photos helped ALOT. i used milk chocolate and cut down on the sugar..only sprinkled sparsely to prevent them from sticking. anyway, ntuc doesn’t sell the frozen pastry in sheets but in blocks. so got more work to flatten it..

  7. Yumm! i think Cold Storage have the sheets type. If you get those, then you don’t have to roll them out yourself. =)

    • Hi,
      Looks very easy… You sure cold storage have the frozen sheet pastry ? Thanks

  8. Hi bing, chanced upon your blog when i was googling for jelly hearts. saw this recipe for choc croissants, u make baking sounds so easy!

  9. Hi Bing,

    Bought the butter puff pastry yesterday. Gonna try this recipe this week. Is it necessary to put flour on the baking sheet to avoid croissant stuck to the baking sheet?

    • Hi Charine, you can try not flouring the sheets but they may stick to the croissants.

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