Easy Petit Pain au Chocolat (Chocolate Croissants)
If you love Pain au Chocolat, otherwise known as Chocolate Croissants, you will be over the moon with this incredibly easy adaptation of the traditional French Pain au Chocolat.
Servings: 16 servings
Calories: 225kcal
Ingredients
- 2 sheets frozen puff pastry thawed and cut into shapes
- 1 cup chocolate chips *(see notes)
- 2-3 tablespoons water
- sugar for dusting
Instructions
Larger Croissants (Makes 12)
- Line a baking sheet with parchment. Preheat the oven to 400°F.
- Unfold the defrosted pastry sheets on a lightly floured surface. Roll into a large square With a pastry cutter or pizza wheel, cut each sheet into 6 squares.
- Divide chocolate evenly among the 12 rectangles (6 from each puff pastry sheet). Place chocolate chips or bars at the edge of each pastry square. Roll tightly, completely encasing the chocolate inside. Seal the top edge of the pastry with a dab of water.
- Place each pastry, seam side down on the baking sheet. This is important to maintain its shape.
- Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush each pastry with water and sprinkle lightly with sugar.
- Bake about 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes, they are very hot inside. Serve warm or at room temperature.
Mini Croissants (Makes 16)
- Line a baking sheet with parchment. Preheat the oven to 400°F.
- Unfold the defrosted pastry sheets on a lightly floured surface. Roll into a large square. With a pastry cutter or pizza wheel, cut each pastry sheet into fourths. Then cut each fourth in half. This will give you 8 rectangle shapes per puff pastry sheet.
- Divide the chocolate evenly along the short side edge of each rectangle. Roll the pastry tightly around the chocolate to the end of the rectangle. Seal the top pastry edge with a dab of water.
- Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush the pastry with an egg wash and sprinkle lightly with sugar.
- Bake for 10 to 15 minutes or until the pastries are golden brown. Let them cool on the baking sheet before serving.
Notes
Chocolate: When using chocolate chips, you can use milk, dark, or semi-sweet, whichever you prefer. Or, if I have dark chocolate bars on hand, I will break them into 2″ x 1″ pieces and use this instead of the chips.
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 76mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 0.3IU | Calcium: 11mg | Iron: 1mg