Crispy Crunchy Chocolate Croissants

Lately I have become a little obsessed with "faking baking" with puff pastry.

This time it's Crispy crunchy chocolate croissants. I got inspired to make this from two things:

1. I LOVE chocolate. Who doesn't?

and

2. I had to bring something sweet to the lab's holiday party (which was in the middle of the week, so had to be easy and quick)

If I can just pick up a puff pastry on my way home and bake delicious croissants in an hour on a weeknight, I would prefer that than make puff pastry from scratch. But, not everyone wants to "fake bake" like me, so if you are into baking and would love to learn how to make croissants from scratch, here is Farrukh's wonderful post to help you through each and every step.

I have used puff pastry here (Am I saying puff pastry over and over again? Now you know I am obsessed!) but you can do this same recipe with Pillbury crescent rolls. The difference between the two is yeast. Puff pastry has no yeast. If you use crescent rolls for this recipe, it will turn out great too. It will be soft and flaky compared to crispy and crunchy with puff pastry.

There is actually not much of a recipe here. But here it goes:

You need:

1 sheet of pepperidge farm puff pastry, thawed at room temperature for 40 min. [If by any chance, you have thawed it for a longer time and the sheet is too soft and sticky to work with, pop it back into the freezer for 5-10 min and chill it. Source of information- My mistakes]

6 oz semi-sweet chocolate chips [Use dark or milk chocolate whichever you like]

1 egg

1 tbsp water

¼ cup All purpose flour

Method:

Preheat the oven to 350°.

Spread the All purpose flour on your workspace. Place you puff pastry sheet on it and roll it to a 16 by 14 inches rectangle. [It is very important to have flour below your puff pastry or it will be difficult to roll the croissants later.]

Cut the sheet in half lengthwise and then make 8 rectangles. Cut along the diagonals to make 16 triangles as shown in picture. 

Put about half tablespoon of chocolate chips in each triangle. 

With the wider side of the triangle towards yourself, start rolling the pastry. [If you find it difficult to keep the chocolate chips inside, don't worry. In some of my pictures, you will find some chips peeking out through the folds of the pastry, and I think I like them that way. Then you know there chocolatey goodness inside!]

Whisk 1 egg with 1 tablespoon of water and brush each croissant with the egg wash. 

Put it in the oven for 30 mins.

Enjoy warm croissants, crispy and crunchy outside with gooey melted chocolate inside!