Ingredients
Method
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the egg and water until smooth to make the egg wash.
- Lightly dust a clean work surface with flour. Unfold the puff pastry and gently roll it into a 16-inch square.
- Cut the pastry in half horizontally, then cut each half into four rectangles. Slice each rectangle diagonally to form 16 triangles.
- Place about 2 teaspoons of chocolate at the wide end of each triangle.
- Starting from the wide end, gently roll each triangle toward the tip to form a croissant.
- Place croissants seam-side down on the prepared baking sheets and curve the ends slightly to form crescents.
- Brush the tops lightly with egg wash.
- Bake for 20–25 minutes, rotating trays halfway through, until puffed and golden brown.
Notes
Keep puff pastry cold for best results. Try dark, milk, or white chocolate for variation. Croissants can be assembled and frozen unbaked, then baked from frozen with 5–7 extra minutes.