Chocolate Croissants

(Pain au Chocolat)

January 30: National Croissant Day

Chocoholics like us will enjoy indulging in a chocolate-filled croissant for breakfast, brunch or snack time with a cup of tea or coffee. This recipe is so easy yet impresses our houseguests when they drop by for a friendly visit. Store-bought puff pastry is the key ingredient to creating the flaky-crisp layers. The chocolate croissant may be dusted with confectioner’s sugar but we drizzled ours with extra chocolate for a fancy finish. For National Croissant Day, prepare pain au chocolat with puff pastry.

 Recipe

(Adapted from Pepperidge Farm Puff Pastry)

Ingredients

• 1 package puff pastry sheets (we used Pepperidge Farm brand)
• chocolate pieces (like Ghirardelli Squares or Baker’s brand chocolate bar)
• 1 egg + 1 teaspoon water, beaten together to make an egg wash
• extra chocolate for drizzling (optional)

Directions

Thaw the puff pastry according to the directions on the package. Unroll one sheet. Cut along the fold and then across the sheet to create six squares. Place chocolates in the center.

Fold the flaps of the square. Press to seal the edges all around. Place seam side down on a baking sheet lined with parchment paper. Brush with egg wash.

Bake in a preheated oven at 350 degrees F for 15 minutes or until puffed up and golden brown. Remove from the oven. Let the chocolate croissants cool on the baking sheet for 10 minutes. Melt some chocolate and drizzle over the pastries. Serve warm while the chocolate can still ooze out and is not solidified inside. Yield: 1 dozen.

Notes

• Handle puff pastry minimally so it does not stretch out too much. It should be kept cold as possible after thawing to ensure a good rise in the oven.
• It is best to reheat puff pastry products in the oven instead of a microwave to maintain its flaky-crisp texture.
• Use good quality chocolate, like Baker’s semi-sweet baking bar.
• This recipe is prepared in a rectangular roll instead of the crescent shape that gives the croissant its French name.