Easy 30 Minute Chocolate Croissants #chocolate #desserts

Customary croissant mixture is a fun, however a tedious procedure. It's something everybody should attempt eventually, yet it absolutely does not fit into our meaning of a simple formula. That is the reason we revere this formula.

On account of locally acquired puff baked good, you truly can make flaky, hand crafted chocolate croissants without the additional time and whine. Everybody will love them, as well. The puff cake batter we utilized is from Pepperidge Farm. We're certain you've seen their items in your supermarket.

Basically fold the puff cake out into a square shape and cut into triangles. At that point add your preferred chocolate to the center and move up. Or then again on the off chance that you need to try, attempt marzipan and cut almonds for almond croissants, jam, or even ham and cheddar for a flavorful variant. These little croissants go quick and are ideal for mornings, parties or your next respite. Make a group, toss them into a crate and watch them go.

Also try our recipe Easy Almond Puff Pastry

Easy 30 Minute Chocolate Croissants #chocolate #desserts #pastry #recipes #easy

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss.

Ingredients

1 large egg
1 tablespoon water
1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Instructions
REPARE CROISSANTS

Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
Beat the egg and water in a small bowl with a fork or whisk then set aside.
Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles). Now, cut each rectangle diagonally into two triangles (making 16 triangles).
Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.

BAKE CROISSANTS