Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Jump to the Chocolate Croissants Recipe
How to Make Chocolate Croissants in 30 Minutes
Traditional croissant dough is a fun, but a time consuming process. It’s something everyone should try at some point, but it certainly does not fit into our definition of an easy recipe. That’s why we adore this recipe.
– This Recipe is Sponsored by Pepperidge Farm –
Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Everyone will love them, too.
The puff pastry dough we used is from Pepperidge Farm. We’re sure you’ve noticed their products in your grocery store.
If you can’t find Pepperidge Farm’s puff pastry sheets, feel free to use another puff pastry dough, store-bought or homemade.
Simply roll the puff pastry out into a rectangle and cut into triangles. Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version.
These little croissants go fast and are perfect for mornings, parties or your next coffee break. Make a batch, throw them into a basket and watch them go.
Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a recipe video. – Adam and Joanne
Easy, 30 Minute Chocolate Croissants
These mini croissants are sinfully easy to make. We use a store-bought puff pastry sheet instead of making our own croissant dough at home. The puff pastry sheet needs to be thawed before using. So, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Once the puff pastry has thawed, all you need is 30 minutes to make the croissants. Leave them plain, add chocolate or another favorite filling. These are mini croissants, so when making, assume each person will eat two.
Watch Us Make the Recipe
You Will Need
1 large egg
1 tablespoon water
1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks
- Prepare Croissants
1Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
2Beat the egg and water in a small bowl with a fork or whisk then set aside.
3Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).
4Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.
- Bake Croissants
1Bake 20 to 25 minutes or until they are golden brown.
Adam and Joanne's Tips
- Jam, nuts, cheese, cooked sausage, ham or a combination of ingredients can be substituted for the chocolate.
- Recipe has been shared with permission from Pepperidge Farm
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Thanks for this super easy recipe! I made half with chocolate chips and half with an almond butter paste. The girls ate them right up!
They are excellent
Thank you thank You for sharing
These were a hit!! I made chocolate, cream cheese/cinnamon, and plain. They were gone in an instant!! I used other persons suggestion to use a brand of pastry with real butter. Wow, what a difference this made (it was also much more expensive than Pepperidge Farms). The dough was much easier to work with and didn’t fall apart. I also let them rest in the refrigerator for 30 minutes prior to baking. Superb recipe!!
Would it be good with nutella?
This website is amazing.
The first time I made them, they didn’t rise enough. Once I increased the oven temp to 375 F and put in the freezer for 15 min after filling and before baking. They turned out perfectly. Since you guys have made them several times, could the oven temp indicated be correct or a misprint?
Delicious! I made a double batch. 🙂
i like the chocolate spread
wow.. I love this recipe. Recipes are very good, I like your site very professional, thank you.
“Assume each person will eat two”. Ha ha, good joke. I would assume each person would eat five or six and be grateful if ANY were left over….so I could eat them.
That lookd delicous. Iv always wanted to make croisants but they take twondays to make and a lot of muscle. Lately Iv been buying this brand of puff pastry that uses real butter, which is helpful since thats the only pastry dough I dont make. Im thinking if its made with puff pastrybrather tgenba yeast dough the texture might be a cross betweenva croisant and andca rugalach which is good.
Could I bake the shells and then fill them with whip cream or pudding
Yes, that sounds great.
To make cream puffs use the shells instead of the sheets Pepperidge Farm makes both.