There’s no excuse not to make these, right? Hahaha, I have to admit, out of all the croissants I’ve made, this one takes the cake!
Easy, simple, and delicious!
3 Ingredients Chocolate Croissant
Ingredients
- 1 puff pastry sheet
- 4 tablespoons of hazelnut spread (or two scoops from an ice cream scoop)
- Egg for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into triangles, with each base being about 4-5 inches wide.
- Spread a generous tablespoon of hazelnut spread onto the wider end of each triangle.
- Starting from the wider end, roll up each triangle into a croissant shape.
- Place the rolled croissants on a baking sheet lined with parchment paper, leaving some space between them.
- Beat the egg in a small bowl and brush the tops of the croissants with the beaten egg.
- Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and puffed up.
- Remove from the oven and let them cool for a few minutes before serving.
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