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!
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