A quick and easy way to make deliciously flaky and golden pastries, these 3-Ingredient Cheat's Chocolate Croissants could not be any easier! With just 3 simple ingredients, you can make these flaky pastries in less than 30 minutes.
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Morning coffee and warm flaky croissants -the perfect way to start the day! Having just come home from Italy, I’m missing my morning ritual of a coffee and fresh cornetto (the Italian croissant). Nothing fancy, just a simple, delicious croissant. And these Cheat’s Chocolate Croissants are the perfect thing for my pastry fix! They’re so so easy to make, using just 3 simple ingredients to make 6 warm croissants in minutes!
Ok, technically they’re not croissants, because they’re made with puff pastry and not a laminated traditional croissant dough, but honestly…..nobody will know!! I hope you enjoy this Cheat's Chocolate Croissant recipe as much as I have been!
Why You Will Love This Recipe
- You can make delicious pastries in 23 minutes
- 3 basic ingredients
- All you need is a sharp knife or pizza cutter, a spatula to spread the chocolate and a pastry brush
- Because these babies are simple but so impressive!
Ingredients
- 1 x Butter Puff Pastry Sheet: I use a store-bought puff pastry and find the Pampas all butter pastry to be fluffier and flakier than regular puff pastry
- Chocolate Hazelnut Spread: Bonne Maman or Nutella works
- Egg: to use as an egg wash, creating crispy, golden pastry
Substitutions and Additions
- Chocolate Spread: try using a pistachio spread or Biscoff spread for a delicious alternative
- Plain Chocolate: swap the chocolate spread for 2 pieces of chocolate, or even some chocolate chips
- Savoury: instead of chocolate, use grated cheese and ham, for ham and cheese croissants
Step by Step Instructions
- Pre heat your oven to 180 fan forced (350 Fahrenheit) and line a baking sheet with baking paper
- If needed, warm the chocolate spread in the microwave for 15 seconds (to make spreading easier)
- Take the pastry from the freezer and mark it at the top and bottom sides into thirds (I use a 24cm square of pastry, so I mark it at 8cm and 16cm).
- Using a sharp knife or pizza cutter, cut the pastry into 3 rectangles (you can use a ruler if you want perfectly straight lines)
- Now cut each rectangle into 2 triangles, giving you 6 triangles in total
- Spread an even layer of chocolate spread onto the pastry, avoiding the very top and bottom of the pastry, to make it easier to roll
- Take the wider end of each triangle and roll it up, ending at the point, to create a croissant. Place onto lined baking tray and repeat with the remaining triangles
- Lightly whisk your egg with a fork, then generously brush each croissant with the beaten egg.
- Bake for 18 minutes, until golden brown
- Serve fresh from the oven
Tips and Tricks
- Butter pastry sheets defrost quickly and become quite stretchy, so work quickly.
- A ruler is great for using as a guide (my lines are so wonky without one!)
- While a sharp knife works just as well, a pizza cutter is quick and easy
- I keep the pastry on the backing sheet it’s packaged with, but remove the pastry from the sheet once you’re ready to roll it -it’s much easier!
Serving Suggestions
- Breakfast or brunch: it’s a quick and easy breakfast treat that’s perfect with a cup of coffee
- Afternoon tea: again, perfect with a cup of tea
- School lunchboxes: these are a great lunchbox snack that stays fresh and crispy all day
- Dessert: Sprinkle with a little icing sugar and serve with a scoop of vanilla ice cream
Storage
- Room temperature: in an airtight container for a few days. If you want, you can pop them back in the oven for a few minutes for warm croissants
- Freezer: these can be frozen once cooked, then reheated in the oven once defrosted
I hope you love this Chocolate Croissant recipe! If you do, could you please take a minute to leave a review or share your photos on Instagram, tagging @apple.cake.annie
Love a great breakfast pastry? Check out these simple and delicious favourites:
3 Ingredient Cheat's Chocolate Croissants
Ingredients
- 1 sheet Butter Puff Pastry (24cm x 24cm)
- ¼ cup Chocolate Hazelnut Spread
Instructions
- Pre heat your oven to 180 fan forced (350 Fahrenheit) and line a baking sheet with baking paper
- If needed, warm the chocolate spread in the microwave for 15 seconds (to make spreading easier)
- Take the pastry from the freezer and mark it at the top and bottom sides into thirds (I use a 24cm square of pastry, so I mark it at 8cm and 16cm).
- Using a sharp knife or pizza cutter, cut the pastry into 3 rectangles (you can use a ruler if you want perfectly straight lines)
- Now cut each rectangle into 2 triangles, giving you 6 triangles in total
- Spread an even layer of chocolate spread onto the pastry, avoiding the very top and bottom of the pastry, to make it easier to roll
- Take the wider end of each triangle and roll it up, ending at the point, to create a croissant. Place onto lined baking tray and repeat with the remaining triangles
- Lightly whisk your egg with a fork, then generously brush each croissant with the beaten egg.
- Bake for 18 minutes, until golden brown. Serve fresh from the oven
Notes
- Butter puff pastry sheets defrost quickly and become quite stretchy, so work quickly.
- A ruler is great for using as a guide (my lines are so wonky without one!)
- While a sharp knife works just as well, a pizza cutter is quick and easy
- I keep the pastry on the backing sheet it’s packaged with, but remove the pastry from the sheet once you’re ready to roll it -it’s much easier!
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Sandra says
This was so easy to make!