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*

chocolate croissant easy homemade

Simple Chocolate Croissant

Print Pin Rate
Servings: 8 medium/16 small

Ingredients

  • 2 cups milk
  • 2 tsp vanilla
  • 3 egg yolks
  • 1 whole egg
  • cup brown sugar
  • 2 ½ tbsp cocao powder
  • 3 tbsp corn starch
  • ¼ tsp salt
  • 220 g dark chocolate 70% cacao
  • 2 tbsp butter
  • 400 g puff pastry
  • 1 egg for egg wash
  • Powdered sugar for dusting

Instructions

  • Add the milk and vanilla essence to a medium pot and bring to a simmer. Remove from the heat once the milk is hot.
  • 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.
  • Preheat the oven to 205 degrees celsius.
  • Line a large baking tray with parchment paper (if you don't have baking paper then just generously coat the tray with Cook & Spray)
  • 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.
  • Bake for 20-25 minutes or until golden brown all around.
  • Allow to cool and reach room temperature.
  • Cut each croissant in half and fill with the cold chocolate custard and sliced strawberries
  • Dust them with powdered sugar and enjoy!

Leave a Reply