Filled Chocolate Croissants

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

75 g dark chocolate
1 packet puff pastry, rounder, from the refrigerated shelf
1 egg yolk
1 teaspoon whipped cream
0.5 ½ sachet cake icing, dark (50 g)
some chocolate flakes

Instructions

Cut the chocolate into small pieces. Unroll the puff pastry with the parchment paper on a baking sheet, cut into 8 pieces of cake. Place the chocolate on the broad side of the triangles. Roll up from the broad side towards the tip and bend into croissants. Whisk the egg yolks and cream together. Brush the croissant with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Let the croissants cool down. Place the glaze in the bag in hot water for about 10 minutes. Cut off a small corner from the bag and sprinkle thin chocolate strips over the croissants. Sprinkle with chocolate shavings and let dry.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.