Croissant-like Breakfast Chocolate Sticks
New Seasons (chain supermarket) sells these incredible Pain Au Chocolates that I adore – flaky, crispy, buttery, a bit chewy with incredible chocolate in the middle. On the rare occasions when I do get one, I bring it home, put it in my toaster oven and sit down to enjoy it with a good cup of coffee. While there’s no way I am going to make homemade version of croissant dough, I found puff pastry dough (store bought) to be a great substitute. So the next time I crave the flaky bun with chocolate, instead of getting in the car and driving to New Seasons, I will reach into the freezer, pull a sheet of puff pastry and make my own ‘pain au chocolate’ – stick edition. Seriously, with the amount of labor involved, it’s ridiculous how good these are.
They’re great to pre-make and freeze, then when you need to put a fancy breakfast together, you just pop them in the oven and enjoy not only the aroma around the house, but freshly baked croissant-like chocolate sticks in 20 minutes.
You can make them as short or as long as you want, just use good quality chocolate, so as not to compromise on the flavor.
More Breakfast recipes to try:
- Almond French Toast – Simple french toast recipe.
- Sugared-Crescents – A great breakfast recipe.
- Muffin Recipe – Blueberry muffins with olive oil and yogurt.
Flaky & Crispy Breakfast Chocolate Sticks
A simple puff pastry recipe with a chocolate chip filling.
- 2 sheets puff pastry thawed
- 1 1/2 cups chocolate chips 60% + cocoa
- 1 egg
- 1 tablespoon water
- 1/4 cup sugar
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Set aside.
Wisk the 1 egg & 1 Tbsp water together. Set aside.
Cut thawed puff pastry into 12 rectangles.
Put a couple of tablespoons of chocolate chips per rectangle and line them in the middle.
Pinch two long ends together.
Place the logs on a baking sheet about 2 inches apart.
Slash each stick 3 times diagonally with a sharp knife, not going all the way through the dough.
Brush with egg wash.
Sprinkle with sugar.
Bake in the oven until puffed up and golden in color, about 20 minutes. If the tops brown before the dough is cooked through, top with a sheet of foil and continue baking.
Allow to slightly cool. Serve right away. If not serving right away, put in the toaster oven to crisp up, right before serving.
Pre-shape the chocolate sticks and put them in the freezer until ready to bake. Will keep, well wrapped in the freezer up to a month.
Once ready to bake, place in a pre-heated oven (400F) and bake until golden in color and puffed up. Do not thaw before hand.
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Are the sheets supposed to be one on top of the other? I’m thinking so, since the recipe makes 12, but since it doesn’t say for sure, just wanted to clarify. These look marvelous. Does the chocolate stay soft even after they cool off?
What do you mean one on top of the other?
The sheets are layed out flat, cut out, then you put the chocolate in the middle and pinch the ends, to make ‘sticks”. I am not sure if this answered your question, so if it didn’t, clarify your question please 🙂
I am all over these! You are so right, sometimes you just have a craving for something “croissant-like.” Thank you so much for sharing…and I absolutely adore that teacup =).
Thanks Justine! I bought this cup just for myself because of how wonderful it feels to drink something from it. It’s very thin and lightweight, yet big enough to hold good amount of tea, and the little hearts spoke to my girly side)))
This is amazing! I love it:)
Sweetest temptation ever… it looks so delicious, perfect crispy dessert! Kids would love it:)
Thanks for sharing it Marina╰⊰✿