3-Ingredient Cheat’s Chocolate Croissants

A quick and easy way to make deliciously crunchy 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.

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:

• Almond Croissants

• Homemade Crumpets

• Nutella Crepes

3 Ingredient Cheat's Chocolate Croissants

A quick and easy way to make deliciously crunchy and golden Chocolate Croissants.  With just 3 ingredients, these flaky pastries are made in less than 30 minutes.

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Course Afternoon Tea, Breakfast, brunch

Servings 6 small pastries

Ingredients

  

1x2x3x

• 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!

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