Chocolate Croissant Recipe (Sheet Pan)
If you’re a fan of the flaky, buttery goodness of croissants, then you are in for a treat with this Chocolate Croissant Recipe (Sheet Pan). Imagine a warm, golden croissant filled with rich, melty chocolate, all made conveniently on a single sheet pan. This recipe is not only delicious but also simple enough to whip up for breakfast, brunch, or even a delightful afternoon snack. Gather your ingredients, and let’s get ready to indulge in a heavenly chocolatey experience!
Why Chocolate Croissant Recipe (Sheet Pan) is Worth Your Time
Chocolate croissants are a classic French pastry that many of us adore. They combine the flaky texture of croissants with the rich sweetness of chocolate — a match made in culinary heaven. This Chocolate Croissant Recipe (Sheet Pan) simplifies the process, allowing you to create multiple croissants at once without the fuss of individual baking. Plus, the sheet pan method ensures even baking and makes it easier to share with family and friends. Whether you’re hosting a brunch or simply treating yourself, these croissants will impress everyone at the table.
Ingredient List
- 8 large croissants (680 grams)
- 12 ounces chocolate chips (340 grams, 1 package; Guittard or Ghirardelli recommended)
- 1 teaspoon flake sea salt (3 grams, such as Maldon)
- 3 tablespoons pure maple syrup (59 grams)
- ½ cup turbinado sugar (50 grams, or raw, coarse sugar; do not use regular sugar)
Tools of the Trade
- Sheet Pan – A large, rimmed baking sheet to hold the croissants and chocolate.
- Parchment Paper – To line the sheet pan for easy cleanup and to prevent sticking.
- Spatula – For gently lifting and arranging the croissants.
- Mixing Bowl – To combine the chocolate and maple syrup.
- Measuring Cups and Spoons – To accurately measure your ingredients.
Chocolate Croissant Recipe (Sheet Pan): From Prep to Plate
Step 1: Prepare Your Oven and Sheet Pan
Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper to prevent the croissants from sticking and to make cleanup a breeze.
Step 2: Arrange the Croissants
Place the 8 large croissants on the prepared sheet pan, spacing them out evenly. Make sure they have enough room to expand as they bake.
Step 3: Melt the Chocolate
In a mixing bowl, combine the 12 ounces of chocolate chips with the 3 tablespoons of pure maple syrup. Microwave the mixture in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Step 4: Fill the Croissants
Using a spoon or piping bag, fill each croissant generously with the melted chocolate mixture. You can cut the croissants open or simply drizzle the chocolate inside.
Step 5: Sprinkle with Sea Salt and Sugar
Once filled, sprinkle the flake sea salt evenly over the top of the croissants. Then, sprinkle the ½ cup of turbinado sugar over the croissants for a delightful crunch.
Step 6: Bake
Place the sheet pan in the preheated oven and bake for about 15-20 minutes or until the croissants are golden brown and the chocolate is bubbly.
Step 7: Cool and Serve
Once baked, remove the sheet pan from the oven and let the croissants cool for a few minutes. Serve warm, and enjoy the gooey chocolate inside each flaky layer!
Substitutions by Diet
- Dairy-Free: Use dairy-free chocolate chips and ensure the croissants are dairy-free.
- Gluten-Free: Substitute croissants with gluten-free alternatives, available at many bakeries or grocery stores.
- Vegan: Opt for vegan chocolate chips and ensure the croissants are made with plant-based ingredients.
- Low-Sugar: Use sugar-free chocolate chips and reduce or omit the turbinado sugar topping.
Cook’s Commentary
This Chocolate Croissant Recipe (Sheet Pan) is a fantastic way to impress your guests without spending hours in the kitchen. The combination of rich chocolate and flaky pastry is irresistible. I recommend using high-quality chocolate for the best flavor. Guittard or Ghirardelli are excellent choices that melt beautifully and provide a deep, rich taste. You can also experiment with different fillings, such as almond paste or peanut butter, for a unique twist!
Keep It Fresh: Storage Guide
To keep your chocolate croissants fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to a month. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until warmed through.
Chocolate Croissant Recipe (Sheet Pan) Q&A
Can I use store-bought croissants for this recipe?
Yes! Using store-bought croissants is a great way to save time and still enjoy delicious chocolate croissants. Just make sure they are fresh for the best results.
What kind of chocolate chips should I use?
For the best flavor and melting quality, I recommend using high-quality chocolate chips like Guittard or Ghirardelli. However, any semi-sweet chocolate chips will work well.
How can I make these croissants ahead of time?
You can fill the croissants with chocolate and then refrigerate them for up to 24 hours before baking. When ready to bake, simply take them out of the fridge and bake as directed.
Can I make these croissants without chocolate?
Absolutely! You can fill the croissants with almond paste, Nutella, or even fresh fruit for a delightful variation on this recipe.
Let’s Eat
Indulging in homemade chocolate croissants is one of life’s simple pleasures. This Chocolate Croissant Recipe (Sheet Pan) is perfect for those who want to enjoy a bit of French pastry magic without the hassle of traditional methods. Each bite offers a delightful contrast of textures and flavors, from the crispy exterior to the warm, gooey chocolate inside. Whether you’re enjoying them with a cup of coffee, sharing them with friends, or savoring them solo, these croissants will leave you wanting more. Happy baking, and bon appétit!
Chocolate Croissant Recipe (Sheet Pan)
Ingredients
Equipment
Method
- Step 1: Prepare Your Oven and Sheet Pan. Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper to prevent the croissants from sticking and to make cleanup a breeze.
- Step 2: Arrange the Croissants. Place the 8 large croissants on the prepared sheet pan, spacing them out evenly. Make sure they have enough room to expand as they bake.
- Step 3: Melt the Chocolate. In a mixing bowl, combine the 12 ounces of chocolate chips with the 3 tablespoons of pure maple syrup. Microwave the mixture in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Step 4: Fill the Croissants. Using a spoon or piping bag, fill each croissant generously with the melted chocolate mixture. You can cut the croissants open or simply drizzle the chocolate inside.
- Step 5: Sprinkle with Sea Salt and Sugar. Once filled, sprinkle the flake sea salt evenly over the top of the croissants. Then, sprinkle the ½ cup of turbinado sugar over the croissants for a delightful crunch.
- Step 6: Bake. Place the sheet pan in the preheated oven and bake for about 15-20 minutes or until the croissants are golden brown and the chocolate is bubbly.
- Step 7: Cool and Serve. Once baked, remove the sheet pan from the oven and let the croissants cool for a few minutes. Serve warm, and enjoy the gooey chocolate inside each flaky layer!
Notes
- For a dairy-free option, use dairy-free chocolate chips and ensure the croissants are dairy-free.
- To make gluten-free, substitute croissants with gluten-free alternatives.
- Experiment with different fillings like almond paste or Nutella for a unique twist!
