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Homemade Chocolate Croissant Recipe (Sheet Pan) photo

Chocolate Croissant Recipe (Sheet Pan)

This Chocolate Croissant Recipe is a must-try! Flaky croissants filled with rich chocolate, all made on one convenient sheet pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Croissants:
  • 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)

Equipment

  • Sheet pan
  • Parchment paper
  • Spatula
  • Mixing Bowl
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!