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Chocolate Croissants Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Chocolate CroissantsIngrid Beer

These flaky and golden chocolate croissants are made simpler and quicker using a pressure cooker for prep. Perfect for breakfast or sweet treats anytime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker
  • 1 Baking sheet lined with parchment paper
  • 1 Small bowl for mixing egg wash
  • 1 Pastry brush

Ingredients
  

Main ingredients

  • 1 sheet frozen puff pastry thawed
  • 0.5 cup semi-sweet chocolate chips
  • 1 egg beaten
  • 1 tablespoon water

Instructions
 

Instructions

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Unfold the thawed puff pastry on a lightly floured surface. Cut into four squares.
  • Place 2 tablespoons of chocolate chips on one side of each square, fold into a triangle, seal edges.
  • In a small bowl, mix beaten egg and water for the egg wash.
  • Brush the egg wash on top of each croissant gently.
  • Place croissants onto parchment-lined baking sheet.
  • Bake for 20 minutes or until croissants are golden brown.
  • Cool slightly before serving to keep chocolate melted inside.

Notes

Dust with powdered sugar before serving if desired. Store leftovers wrapped at room temp for 1 day or refrigerate for up to 3 days.