Ingredients
Method
- Set the oven to 350°F and prepare two baking sheets with parchment paper or silicone liners.
- In a small bowl, beat the egg together with the water until evenly combined, then set aside.
- Lightly coat your countertop with flour, unfold the puff pastry, and sprinkle a small amount of flour over the top.
- Roll the pastry into a large square about 16 inches wide, slice it in half, cut each half into four rectangles, then divide each rectangle diagonally to create triangles.
- Spoon about 2 teaspoons of chocolate along the center of each triangle.
- Roll each triangle starting from the wide edge toward the point to form a croissant shape.
- Place the croissants seam-side down on the baking sheets, tuck the tips underneath, and gently curve the ends inward.
- Brush the tops lightly with the egg wash, coating just the surface.
- Bake until deeply golden and puffed, about 20 to 25 minutes.
Nutrition
Notes
These croissants are all about ease and comfort — flaky layers, melted chocolate, and that bakery smell filling the kitchen. Best enjoyed warm, ideally with coffee and a quiet moment.