How to Make Pain au Chocolat (Chocolate Croissants)

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Vegetable oil can be a cost-effective substitute for butter in dough.

Thaw frozen all-butter puff pastry in the refrigerator for a few hours.

Roll out the puff pastry to about an eighth of an inch thick and shape it into a rectangle.

Cut the rectangle in half to create two smaller rectangles.

From each rectangle, cut little triangles to form the croissant shape, aiming for about six triangles from each half.

Place chocolate chips on the wider side of each triangle, then roll the triangle from the wider side towards the tip to form the crescent shape.

Place the rolled croissants on a baking sheet lined with parchment paper, spacing them about two inches apart.

In a bowl, mix one egg with a few tablespoons of water to create an egg wash.

Brush the croissants with the egg wash for a shiny finish and optionally sprinkle raw turbinado sugar on half of them.

Bake the croissants in a preheated oven at 350 degrees Fahrenheit for about 20 minutes.

Let the croissants cool before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens