Sometimes, we just want to indulge at breakfast time, know what we mean? While a big, elaborate brunch is always a good excuse, we don’t think that simply being by ourselves on a leisurely weekend morning should mean that we have to miss out on a sweet breakfast treat— and we don’t think something special should take a long time, either! No, what we want is something quick, easy and delicious. Like, say, 20-Minute Chocolate Croissants? Oh yes, friends. If you, too, dream of a Parisian-esque breakfast of gooey, golden, chocolaty croissants, we’re about to make that dream come true, and we’re making it come true FAST. Just watch how easy these croissants are, then read on for the full recipe for breakfast delight.
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20-MINUTE CHOCOLATE CROISSANTS
Makes 8 croissants
Prep Time: 5 minutes
Total Time: 20 minutes
- 1 – 8-ounce can refrigerated crescent rolls
- 1 cup semisweet chocolate chips
- 1 large egg, beaten
- 1 teaspoon coconut oil or butter (optional)
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Line a sheet tray with parchment paper or a silicon baking mat.
- Open the can of crescent rolls and separate the dough into the pre-cut triangles, placing them onto the lined sheet tray.
- Arrange about 1 tablespoon of the semisweet chocolate chips close in the center of each of the triangles of crescent dough.
- Roll the croissant dough according to the instructions on the can, starting from the wide end and rolling to the opposite point. After rolling, curve the dough to make them into a croissant shape.
- Brush the croissants lightly with the beaten egg, making sure to apply a small amount under the pointed tip of the dough. Lightly press down as you do so in order to ensure that the tip of the dough stays put and help to give the finished croissants that golden glow.
- Bake for 13 to 16 minutes, or until the dough is a deep golden brown.
- Remove the croissants from the baking sheet and allow to cool for 5 minutes.
- If using, add the butter or coconut oil to a microwave-safe measuring cup with the remaining chocolate chips. Melt the remaining chocolate in the microwave in 20 second intervals, stirring after each round.
- Drizzle the melted chocolate over the croissants and serve warm.
- Be sure not to add too many chocolate chips to the crescent dough it step 3. If you add too much chocolate, it will make the dough difficult to roll and may cause the chocolate to leak out while they bake. It’s essential that the chocolate stay inside of the dough rolls, or the croissants may burn in the oven. If you keep the chocolate to the recommended 1 tablespoon of chips per croissant, you should be good!
It doesn’t get easier or faster than THAT, now does it?! It might not be breakfast on Paris’ Champs-Élysées, but honestly, quick and simple in the comfort of our own kitchens – and in our PJ’s! – just might have that idea beat. What do YOU think? Are you tempted by these 20-Minute Chocolate Croissants? Have you ever tried a similar recipe? Will you try THIS one? Tell us if you do, if you make any changes of your own, and how they turn out!
Recipe adapted from Sally’s Baking Addiction