oooh la la.
Imagine it's a relaxing Sunday morning in Paris. You're out on the balcony, sipping some cafe', and nibbling on a gorgeous, flaky, chocolate filled pastry. *sigh* so lovely.
Do you want to make that dream a reality?
...or...at least...the relaxing with some chocolate pastry part (and maybe coffee, if that's what you're into).
...oooh. I'm sorry....I just need a minute. They're TOO GOOD!
Chocolate croissants have a super special place in my heart. There was a time in my life, when living in my last apartment, where I would pass my favorite bakery every day and almost every day...I would grab a chocolate croissant. Because I couldn't resist! Now, sadly (or perhaps fortunately?), I don't walk past that bakery anymore, and I have to walk about 20 minutes to get to it. So my chocolate croissant meter has been running pretty much on empty lately.
but now...NOW...I have the capabilities to bake myself up those chocolate filled little beauties at HOME!homemade puff pastry (I someday plan to tackle actual croissants, but until then...puff pastry). I happened to have half a batch of the homemade pastry in my freezer (1 batch of the homemade puff pastry makes 4 batches of this croissant recipe) so it was super simple for me, still, to just make these up one morning.
In fact...after using half of that half batch....the next day...I took out the rest of the pastry dough. Because...
I needed mooore.
So addictive. SO PERFECT. I'm really fully in loooove with this recipe. YOU NEED THIS IN YOUR LIFE RIGHT NOW. RIGHT THIS SECOND! In fact...so do I....bye all, I'll be making myself some chocolate croissants.
Puff Pastry Chocolate Croissants
Adapted from girlichef
Adapted from girlichef
Makes 6-8 croissantsIngredients:
- Approx. 1/2 lb. puff pastry dough (either half of a package of ready rolled puff pastry or a fourth of this recipe for homemade puff pastry)
- 2 and 1/2 oz. (approx.) chocolate (dark or milk, whatever you prefer)
- 1 egg, beaten
- Preheat oven to 425 degrees.
- Unfurl or roll out pastry on a floured surface and cut into 3-4 squares.
- Cut each square diagonally to get 2 triangles, for a total of 6-8 triangles.
- As you assemble each croissant, start with the wider part of the dough triangle facing you (the point facing away). Break off small pieces of chocolate and place 1/2-3/4" away from the wide end. Carefully roll the dough over the chocolate towards the point. Seal it lightly with your fingertips and curl ends around into a crescent shape.
- Place prepared croissants onto a greased or lined baking sheet and brush each with the beaten egg.
- Bake 13-15 minutes until golden and flaky.
- Let cool a bit and then serve!
I just want to devour them aaaallll...!