The easiest pastries you’ll ever make! These buttery chocolate croissants are done in under 30 minutes!
About the pastry: the pastry used in this recipe is the basic puff pastry, that is made without yeast. However most, if not all of the recipes I’ve checked use homemade yeasted puff pastry for pain au chocolat. You CAN buy yeasted puff pastry, if the name on the packaged doesn’t suggest that, check the ingredients list.
IF you do buy yeasted puff pastry, you do NOT have to use a double layer of dough like this recipe suggests. Instead, just roll out that one sheet of yeast puff pastry and cut it into strips, then proceed with the recipe. But because this type of pastry has yeast in it, you need to let your croissants rest at room temperature, to activate that yeast. So once your croissants are rolled, loosely cover them and let them rest at room temperature for about 45-60 minutes. Then do the egg wash and bake them for 15-20 minutes.
Traditionally, chocolate croissants are made with chocolate batons. If you want a uniform look, you can get these on Amazon or at specialty stores. If using chocolate batons, cut the dough into strips that match the length of these batons. You don’t chocolate to stick out of the pastry. This video greatly demonstrates what I’m talking about.