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Chocolate Croissant Roll

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Ingredients

  • 1 sheet of puff pastry
  • 1/2 cup of chocolate hazelnut spread
  • 1/4 cup of semi-sweet chocolate chips
  • 1 egg, beaten

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Chocolate Croissant Roll

Created by: Howcan Team

Ingredients

  • 1 sheet of puff pastry
  • 1/2 cup of chocolate hazelnut spread
  • 1/4 cup of semi-sweet chocolate chips
  • 1 egg, beaten

Instructions

  • Preheat the oven to 400°F (200°C).
  • Unroll the puff pastry sheet onto a lightly floured surface.
  • Spread the chocolate hazelnut spread evenly over the entire surface of the puff pastry.
  • Sprinkle the semi-sweet chocolate chips over the chocolate hazelnut spread.
  • Starting from one end, tightly roll the puff pastry into a log.
  • Cut the log into 8 equal pieces.
  • Place the pieces onto a baking sheet lined with parchment paper, seam side down.
  • Brush the tops of the croissant rolls with the beaten egg.
  • Bake in the preheated oven for 15-20 minutes, or until the croissant rolls are golden brown and puffed up.
  • Allow to cool for a few minutes before serving. Enjoy!
BreakfastDessert
French

The Chocolate Croissant Roll, also known as Pain au Chocolat, originated in France and has become a beloved pastry worldwide. This delectable treat consists of buttery, flaky croissant dough wrapped around a rich, indulgent chocolate filling. Renowned French pastry chefs, such as Pierre Hermé and Dominique Ansel, have elevated the art of crafting this pastry to perfection. While Paris is often associated with the best Pain au Chocolat, bakeries in cities like New York and Tokyo have also gained acclaim for their exceptional renditions. The key to a perfect Chocolate Croissant Roll lies in the quality of the chocolate and the precise lamination of the dough. Whether enjoyed for breakfast or as a sweet indulgence, this pastry continues to captivate food enthusiasts worldwide.

35 min

|

8

|

320 calories

Instructions

  • Preheat the oven to 400°F (200°C).
  • Unroll the puff pastry sheet onto a lightly floured surface.
  • Spread the chocolate hazelnut spread evenly over the entire surface of the puff pastry.
  • Sprinkle the semi-sweet chocolate chips over the chocolate hazelnut spread.
  • Starting from one end, tightly roll the puff pastry into a log.
  • Cut the log into 8 equal pieces.
  • Place the pieces onto a baking sheet lined with parchment paper, seam side down.
  • Brush the tops of the croissant rolls with the beaten egg.
  • Bake in the preheated oven for 15-20 minutes, or until the croissant rolls are golden brown and puffed up.
  • Allow to cool for a few minutes before serving. Enjoy!
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