Chocolate Filled Croissant

To make a chocolate-filled croissant you can either use homemade Nutella and roll as above OR shape into a pain au chocolat. These easy croissants are stuffed with both white and dark chocolate chips and are ready to eat in less than 25 minutes.

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Fold bottom edge of dough over batons.

Chocolate filled croissant. Spread a decadent chocolate ganache on either side of the bread. Securely wrap all the ingredients with the croissant dinner rolls especially the edges to prevent the ingredients from oozing out. To make pain au Chocolat youll need rectangular dough rather than triangular shaped.

Totally not even a question. Open up the croissant dinner rolls store-bought and add in the crushed graham crackers chocolate chips and one marshmallow. Fill a rectangular dough with chocolate batons or chocolate chips.

Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Form pains au chocolat. Cool croissants slightly on baking sheets and transfer to wire racks to cool.

Place 2 batons flat sides together along a short side of 1 rectangle about 34 inch from edge letting batons extend over sides. Take the two halves and sandwich them together to form a fancy pain au chocolat French for chocolate croissant If youre making the croissant yourself heres how to infuse it with chocolate. Chocolate filled Pastry-good things dont have to be complicated.

Can we just discuss how chocolate is the best thing ever. Have you ever had a Chocolate filled croissant also known as Pain au Chocolat. Chocolate Filled Croissants.

Simply add the chocolate at one end then roll it over. Buttery flaky pastry dark chocolate and thats it. Step 12 Bake at 425 for 8 minutes or until lightly golden.

Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more. And when its melted inside of a buttery croissant its pretty much life changing. Good things dont have to be.

Place 2 or 3 tiny rectangles of a milk chocolate candy bar on the wide end of each croissant dough wedge and roll up each wedge. I have and they are out of this world.

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