Coeur de L'Homme Croissants
  • Cooking Time: 20
  • Servings: 8
  • Preparation Time: 15
  • 1 large egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks
  1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
  2. Beat the egg and water in a small bowl with a fork or whisk then set aside.
  3. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).
  4. Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.
  5. Bake croissants for 20-25 minutes until golden brown.
Recipe inspired by my frequent visits to Pain Au Chocolat for their exquisite chocolate croissants. Not exactly the same, but easier and much quicker than their scratch recipe. An even easier, quicker method can be done with Pillsbury croissants and Hershey chocolate squares, but this is much closer to the real deal. Also learned in my early 20's that the way to a man's heart is by learning how to bake a yummy chocolate croissant.