Simple Chocolate Croissants

chocolate croissant easy homemade

Lets meet each other halfway with this delicious pastry? Crispy store-bought puff pastry pockets filled with homemade chocolate custard that’s been topped with fresh strawberries and dusted with powdered sugar- sound good? It’s every lazy chocolate pastry lover’s dream, easy, tasty, and chocolatey!

Check out the short recipe video below the recipes*

Simple Chocolate Croissant

  • Servings: 8 medium/16 small
  • Difficulty: Easy
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Ingredients

  • 2 cups milk
  • 2 tsp vanilla
  • 3 egg yolks
  • 1 whole egg
  • 1/3 cup brown sugar
  • 2 1/2 tbsp cocao powder
  • 3 tbsp corn starch
  • 1/4 tsp salt
  • 220g dark chocolate, 70% cacao
  • 2 tbsp butter
  • 400g puff pastry
  • 1 egg, for egg wash
  • Powdered sugar for dusting

Directions

  1. Add the milk and vanilla essence to a medium pot and bring to a simmer. Remove from the heat once the milk is hot.
  2. In a medium bowl, add 3 egg yolks, one whole egg, cacao, corn starch, sugar and salt, and mix until a thick paste forms. In batches, gently pour in the warm milk mixture whilst continually whisking. Once added, pour the chocolate mixture back into the medium pot and bring to a simmer. Continue stirring and cook on medium heat until thickened. Remove from the heat and add in the butter. Transfer the custard to a bowl and cover with cling wrap. The clingwrap must be touching the custard – this will ensure that the custard doesn’t form a skin on the top. Place the custard in the fridge until fully cooled.
  3. Preheat the oven to 205 degrees celsius.
  4. Line a large baking tray with parchment paper (if you don’t have baking paper then just generously coat the tray with Cook & Spray)
  5. Cut the pastry sheet into 8/10 large squares (depending on what sized croissants you want) and fold each square into a triangle. Place each triangle on the lined baking tray – about 3 cm apart. *Firmly* press the edges down to seal the triangles so they don’t rise and open too much while baking. Brush the outside with the egg wash.
  6. Bake for 20-25 minutes or until golden brown all around.
  7. Allow to cool and reach room temperature.
  8. Cut each croissant in half and fill with the cold chocolate custard and sliced strawberries
  9. Dust them with powdered sugar and enjoy!


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