Recipe Submitted By:

Chocolate Croissant

Time Preperation:2:00 + | Cooking: 0:15

Is there anything more decadent than a chocolate croissant for breakfast or brunch. Your friends will be impressed when you invite them over for brunch and Chocolate Croissants.


1 quantity of croissant dough recipe here

480 g dark chocolate
egg wash (1 egg, 100ml milk)


Make the croissant dough recipe here

Take the rested dough from the refrigerator and roll it out into a rectangle, about 35 x 100 cm and about 5 mm thick.

Cut the dough into 24 rectangles, about 8 x 16 cm.

Place the rectangles on trays lined with baking paper and place in the refrigerator for 10 minutes.

Place a line of the chopped pieces of chocolate (10g) at the narrow end closest to you and fold the dough over to enclose.

Using another 10 g chocolate, place another line to sit beside the first and continue rolling the dough to form a log

Repeat with the remaining pastry pieces and chocolate.

Preheat the oven to 240°C.

Place the chocolate croissant back onto the lined trays at well-spaced intervals, seam side down.

Cover loosely with a damp tea towel.

Set aside in a warm room for 1.5-2 hours, or until almost doubled in size. Spray the tea towel with water occasionally if it becomes dry.

Remove the tea towel, brush the top of each chocolate croissant lightly with egg wash and place in the oven.

Reduce the oven temperature to 190°C and bake for about 15 minutes, or until a deep golden colour.

Cool slightly on the trays before serving.

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