Giant Sheet Pan Chocolate Croissant
This giant chocolate croissant, made with puff pastry and a gooey chocolate filling, can be assembled in about 20 minutes. Bake it today!
Dish: Chocolate Croissant
Variant: Giant Sheet Pan Chocolate Croissant
- Total time
- 1 hr 30 min
- Active time
- 20 min
- Yield
- 18, one 10" x 12" pastry
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Unsalted Butter
3 tablespoons (43g) unsalted butter, melted
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chocolate Chips
1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Semisweet Chocolate
Chocolate Chips
1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
White Sugar
King Arthur Snow White Non-Melting Sugar or confectioners' sugar
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Confectioners' Sugar
Additional ingredient notes
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 30 min
Total time from the source recipe card.
Step 1
To make the chocolate filling: In a small bowl, stir together the sugar, cocoa, flour, and salt. Add the melted butter, water, and vanilla and stir until smooth. Set aside while you roll out the puff pastry.
Step 2
To assemble the chocolate croissant: Divide the puff pastry in half (about 290g per piece). Return one half, wrapped, to the refrigerator until ready to use.
Step 3
Dust a clean work surface with flour. Working with the other half of the puff pastry, roll it into a 12" x 16" rectangle (the pastry will be quite thin). Transfer the rectangle to a parchment-lined baking sheet and spread the chocolate filling in an even layer over the surface, leaving 1/2" bare on every side. Sprinkle the mini chocolate chips or chopped chocolate evenly over the filling and set aside.
Step 4
Roll the remaining half of puff pastry to another 12" x 16" rectangle. Brush the bare edges of the filling-covered puff pastry with egg wash, then place the second rectangle on top. Firmly press the edges to seal, then refrigerate the assembled chocolate croissant for 30 minutes, uncovered.
Step 5
While the assembled chocolate croissant is chilling, preheat the oven to 400°F with a rack in the center.
Step 6
Remove the pan from the refrigerator and trim the edges of the giant chocolate croissant with a sharp chef’s knife or pizza wheel; this will help create clean edges that will rise high when baking. (Bake the scraps separately, until golden brown, for a baker’s snack, if desired.)
Step 7
Bake the giant chocolate croissant for 25 to 30 minutes, until browned.
Step 8
Remove it from the oven and cool directly on the baking sheet. Generously dust with non-melting or confectioners’ sugar before cutting and serving warm or at room temperature.
Step 9
Storage information: Store any leftover giant chocolate croissant, covered, at room temperature for up to 4 days.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
18, one 10" x 12" pastry
Filling
Source step 1 creates or uses filling.
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Tips from our Bakers
This recipe can be made gluten-free by using a half-batch of prepared Gluten-Free Puff Pastry.
Divide the half-batch of Gluten-Free Puff Pastry in half (about 235g each), and roll each piece to slightly smaller dimensions, roughly 11" x 15". Use 2 tablespoons (15g) Gluten-Free Bread Flour in the filling and assemble and bake as directed.
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Source and Origin
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Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Giant Sheet Pan Chocolate Croissant
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