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chocolate puff pastry recipe

Chocolate Puff Pastry

Easy and fast croissant shaped chocolate pastries.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword chocolate puff pastry
Prep Time 10 minutes
Cook Time 25 minutes
Author One Sarcastic Baker

Ingredients

  • 2 Puff pastry sheets (each about 12x18 -inch)
  • 1/2 Cup Nutella
  • 1 Large Eggs for egg wash
  • 1/2 Cup Water for simple syrup (120ml)
  • 1/2 Cup Granulated suagr (100 g / 3.5 oz)

Instructions

  1. Preheat the oven to 425F (220C)

  2. Place one sheet of p. pastry over a baking sheet lined with parchment paper.

  3. Spread the Nutella using an offset spatula.

  4. Top the second sheet over.

  5. Use a sharp knife or a pizza roll to cut the dough into triangles.

  6. Roll each triangle from the broad side towards to point.

  7. Brush with egg wash and bake for 22-25 minutes or until puffed and dark golden brown.

  8. To make the simple syrup, cook the sugar and water over medium heat until the sugar is dissolved. Brush the pastries with the simple syrup as soon as you take them out of the oven.

Recipe Notes

  • The dough should be no more than 1/8-inch thick; if it is more, use a rolling pin to thin it. Roll it cold between two pieces of parchment paper.
  • Do not spread too much chocolate, it might melt and burn during baking.
  • Make the croissants medium-small size.  I recommend that the width be about 1 1/2 inches and the length no more than 6-inches.
  • For deep golden color, brush with only egg yolk.
  • Store at room temperature for 1-2 days in an airtight container.
  • Fill, shape, and freeze for up to 6 months. Bring to room temperature before baking.