The Easiest Croissants and Pain au Chocolat!

by - August 07, 2017

I stumbled on this recipe when flicking through Tanya Bakes not long ago and it was so easy I knew I had to share it with you.

Ingredients (makes 8):

1 ready-rolled all-butter puff pastry sheet - at room temperature
75g milk chocolate chips
1 egg - beaten

Preheat the oven to 200 C/400 F/Gas Mark 6. Line a baking tray with greaseproof paper.

Unroll the pastry and cut the sheet into four squares. Cut each square in half so you have 8 triangles.

To roll the croissant, take a bottom corner of the pastry towards the longer, pointed end. Don't roll too tightly or the pastry won't puff up properly. Curl the ends down into the shape of a croissant.

To make a pain au chocolat, sprinkle a small handful of chocolate chips at the bottom of the pastry, before you start rolling and roll it up with you as you go.

Transfer to the baking tray and brush with the beaten egg. Bake for 15 minutes until puffed and golden.

Yes, it really is that easy! I hope you enjoyed this post, thank you for reading and I will see you soon,

Love Lou

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