Why is my croissant not baked through?

The oven temperature needs to be hot (425°F) for the moisture in the butter to convert to steam causing the layers of dough to puff up. If your oven is not hot enough you'll have soggy, uncooked dough.

Why didn't my croissant bites rise?

If the dough is too warm the pastry may not rise as much. Make sure the dough is cold before placing it in the hot oven for the best results.

What kind of chocolate is best to use for these chocolate croissants with puff pastry?

Use your favorite chocolate bar or even chocolate chips. A semi-sweet chocolate will produce a sweeter bite, while a bittersweet, or higher cacao percentage, will make a bite that is less sweet. Cut your chocolate into small, even pieces for easier rolling. If the chocolate has uneven edges or is varying sizes, it may take a little extra practice to shape and cut the croissants properly. We used mini Hershey bars because they're easy to find and break into uniform pieces, making them perfect for these bite-sized croissants.

Easy Puff Pastry Chocolate Croissants

Description

These bite-sized, puff pastry chocolate croissants come together quick and easy with just 3 ingredients! They're cute and delicious as a breakfast pastry, mid-day snack, or dessert.

Ingredients

Scale

7 snack size chocolate bars (about 91 grams chocolate)
1 sheet puff pastry, thawed
1 egg
1 Tablespoon Water

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Instructions

Preheat oven to 425° F.
Make your egg wash by whisking the egg and water together in a small dish. Set aside until needed.
Cut the snack bars into squares. (We used Hershey’s snack bars and they break into 4 uniform squares per bar. If you are using different chocolate, cut into equal sized pieces or chop into small pieces that can be spread evenly.)
Unfold a sheet of thawed puff pastry on a lightly floured board and roll just to smooth out the folds.
Along the long edge, cut pastry into four strips. The pastry strips should be somewhere around 2 ½ inches x 9 inches.
Start with one strip of puff pastry and lightly brush the long edge with some egg wash.
Place 7 small chocolate pieces the length of the pastry close to the egg-washed edge. A small space between each square is fine and will make cutting the pastry easier.
Roll the opposite (non-egg-washed) side over the chocolate and continue to roll the pastry over the chocolate pressing the final roll onto the egg washed side to seal.
Repeat with the remaining chocolate and strips of pastry.
Cut the rolled chocolate pastry between each chocolate piece so you have seven bite-sized pieces.
Place the pieces on a lined baking sheet leaving about an inch of space between each.
Once all bite-sized pieces are on the baking sheet, lightly brush the tops and sides with egg wash.
Bake in a 425° F oven for 13-15 minutes or until golden brown.
Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.

Notes

Chocolate. Use candy bar rectangles, chocolate chips, or chopped chocolate. If using chocolate chips or chopped chocolate, sprinkle the chocolate the length of the pastry. It may be a little more time consuming to roll and cut if the chocolate is not in uniform pieces.

To serve. Serve cold, room temperature, or warm. Drizzle with melted chocolate or sprinkle with powdered sugar before serving. NOTE: We think they are sweet enough and don’t need this topping, but it does look fancy!

Make these any size. We love these mini bites, but you can make them larger. Cut your puff pastry to the desired width, add chocolate, roll, and bake. Keep in mind that baking times may vary based on the size. Be sure to bake until the pastry is a golden brown and fully cooked.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pastry/Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 70
Sugar: 2 g
Sodium: 25.6 mg
Fat: 4.6 g
Carbohydrates: 6.3 g
Protein: 1.1 g
Cholesterol: 6.9 mg