Giant Sheet Pan Chocolate Croissant
Before cooking
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Steps as written in the recipe card.
9 stepsTiming varies by step
Ingredient prep checklist
- Unsalted Butter: 3 tablespoons (43g) unsalted butter, melted
- Chocolate Chips: 1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
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.
Visual cue
until smooth.
Step help
Watch for
Texture
until smooth.
Source
Giant Sheet Pan Chocolate Croissant
References
This step uses
- King Arthur Snow White Non-Melting Sugar or confectioners' sugar
- 1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
- 2 tablespoons (28g) water
- 3 tablespoons (43g) unsalted butter, melted
- 1/8 teaspoon table salt
- 2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 1 batch Fast and Easy Puff Pastry, prepared and chilled
Full ingredient reference
- 1 batch Fast and Easy Puff Pastry, prepared and chilled
prepared and chilled
- 1/2 cup (99g) granulated sugar
- 5 tablespoons (27g) King Arthur Double Dark Cocoa Blend, or your favorite cocoa powder
or your favorite cocoa powder
- 2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon table salt
- 3 tablespoons (43g) unsalted butter, melted
melted
- 2 tablespoons (28g) water
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/3 cup (59g) mini chocolate chips or semisweet chocolate, finely chopped
finely chopped
- 1 large egg, beaten with 1 tablespoon water (egg wash)
beaten with 1 tablespoon water (egg wash)
- King Arthur Snow White Non-Melting Sugar or confectioners' sugar