Chocolate Hazelnut Croissant
Buttery, flaky croissants filled with melted chocolate and creamy hazelnut spread. Ready in 25 minutes using store-bought dough for impressive French-style pastry anyone can make.
- Total time
- 25 min
- Servings
- 4
- Calories
- 486
- Protein
- 7g
Ingredients
- 1 package (14 oz) puff pastry sheets, thawed
- ½ cup chocolate hazelnut spread (such as Nutella)
- 3.5 oz semi-sweet chocolate bar
- 1 whole egg
- 1 tablespoon water
- 1 pinch salt
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Remove the puff pastry from the package and place the sheet on a cutting board still folded in thirds (do not unfold it completely).
- 3
Break the chocolate bar into four equal pieces, each roughly the size of a grape. Set them aside on a small plate.
- 4
Crack the egg into a small bowl, add 1 tablespoon of water and a pinch of salt, then whisk with a fork until the yolk and white are completely uniform and slightly foamy, about 30 seconds.
- 5
Unfold the puff pastry sheet on a clean, dry surface and use a sharp knife to cut it lengthwise into four equal strips, each roughly 3 inches wide and 10 inches long.
- 6
Lay the first strip flat with the long side facing you, then spread 2 tablespoons of chocolate hazelnut spread across the left half of the strip, leaving a 1/2-inch border on the edges.
- 7
Place one piece of chocolate on top of the hazelnut spread, positioned near the center-left of the strip.
- 8
Fold the right half of the strip over the left half to create a rectangle, then press the three open edges firmly with your fingertips to seal them shut so the filling cannot leak.
- 9
Repeat steps 6–8 with the remaining three pastry strips, chocolate pieces, and hazelnut spread until you have four sealed croissants.
- 10
Transfer all four croissants to a baking sheet lined with parchment paper, spacing them 2 inches apart.
- 11
Use a pastry brush or the back of a small spoon to brush the egg wash evenly over the top and sides of each croissant, coating all surfaces lightly.
- 12
Slide the baking sheet into the preheated oven and bake for 13–15 minutes, until the croissants puff up and turn the color of warm honey with the edges just beginning to brown, about 14 minutes.
- 13
Remove the baking sheet from the oven using oven mitts and place it on a heat-safe surface to cool for 2 minutes before serving.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- cutting board
- sharp knife
- small bowl
- fork
- small plate
- pastry brush or small spoon
- oven mitts
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