Mini Chocolate Croissants
A bakery style recipe for homemade chocolate croissants made in just half an hour! Simply used ready frozen puff pastry and added my favorite kind of chocolate. The result is flaky, light and buttery dough wrapped as a warm blanket around the melted chocolate. These heavenly croissants are the perfect companion for any breakfast or brunch.
Ingredients
- 2 sheets puff pastry
- chopped chocolate pieces ( I used 50% cocoa)
- 1 egg
- 1/4 tsp vanilla extract
- 1 tbsp granulated brown sugar ( for the top)
- sliced almonds (for the top)
Instructions
- Thaw the puff pastry at room temperature for half an hour ( or overnight in the fridge).
- Preheat oven to 375 degrees F.
- Line a baking tray with parchment paper and set aside.
- In a small bowl, beat one egg with the vanilla extract and set aside.
- Gently unfold the puff pastry ( mine is 9"x9") on a lightly floured surface ( the pastry should be very cold, if it gets soft just pop it in the freezer for five to ten minutes) and cut it into 9 squares (3"x3").
- Brush each square top with the prepared egg wash and place one piece of the chocolate at the edge of the square, then roll the sheet over and seal it well by gently pressing with the back of a fork. Place on the prepared baking tray with seam side down, brush the top with the egg wash. Sprinkle some almonds on top and granulated brown sugar ( I used turbinado sugar).
- Repeat steps with the remaining puff pastry squares and bake for 15 to 20 minutes or until puffed and golden. If the top is still white, put the oven on broil, keep the croissants for an extra one to two minutes and watch carefully until you achieve the perfect golden color.
- Remove from the oven and serve warm.
Notes
For best result, always work with very cold pastry.
If the dough is soft after rolling the croissants, place the tray in the freezer for five minutes before baking. This step is recommended to maintain the best shape for the croissants.
