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Choco-Bliss Croissants

These indulgent Choco-Bliss Croissants, filled with a bountiful amount of melting chocolate are perfect to start your morning with a sweet note. Quick and simple to make, these buttery delights are hard to resist.
55 min
TOTAL TIME
192
CALORIES
$0.38
PER SERVING
Choco-Bliss Croissants
Ingredients
CROISSANTS
16 SERVINGS
Granulated Sugar
1/2 cup granulated sugar
Puff Pastry
2 sheets puff pastry
Water
1/2 cup water
Semi-sweet Chocolate Chips
5 oz semi-sweet chocolate chips
EGG WASH
Water
1 tbsp water
Egg
1 large egg
Directions
CROISSANTS
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1
Lay out the puff pastry sheets on a floured surface and cut each sheet into 8 triangles.
2
Place about a tablespoon of chocolate chips on the wider end of each triangle.
3
Roll each triangle from the wider end towards the tip, carefully encapsulating the chocolate chips.
4
Once all croissants are filled and rolled, place them on a baking tray lined with parchment paper, ensuring they are spaced about 2 inches apart.
EGG WASH
5
In a small bowl, whisk together the large egg and the tablespoon of water.
CROISSANTS
6
Brush each croissant generously with the prepared egg wash.
7
Preheat your oven to 350°F (175°C) and bake the croissants for 20-25 minutes or until they turn a golden brown.
SIMPLE SYRUP
8
While the croissants are baking, prepare a simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small pot over medium heat. Stir until the sugar dissolves.
CROISSANTS
9
Once the croissants are out of the oven, brush them with the prepared simple syrup for a shiny, sweet finish. Let them cool on the baking tray before serving.
Health Info
Macros
24g
CARBS
10g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
EGGS
MILK
WHEAT
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Frequently Asked Questions
How do I make my croissants flaky?
Why are my croissants not rising?
How do I get a golden crust on my croissants?
Can I use margarine instead of butter in croissants?
Can I fill my croissants with chocolate?
Why are my croissants doughy inside?
Can I make croissants dough ahead and bake them the next day?
How do I refresh day-old croissants?
Why are my croissants dry?
Can I use croissants in a sandwich?