While this giant chocolate croissant isn’t technically a croissant, it delivers on the buttery, flaky, chocolatey satisfaction of a pain au chocolat. Made with puff pastry that’s sandwiched with a smooth, gooey chocolate filling, this blown-up version of a chocolate croissant skips the hours of laminating dough. It can be assembled in about 20 minutes and makes a deliciously messy brunch-stopping pastry.
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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.
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.
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.
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.
While the assembled chocolate croissant is chilling, preheat the oven to 400°F with a rack in the center.
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.)
Bake the giant chocolate croissant for 25 to 30 minutes, until browned.
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.
Storage information: Store any leftover giant chocolate croissant, covered, at room temperature for up to 4 days.
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.
