Chocolate Croissants Recipe

5 4 8
Chocolate Croissants Recipe
Chocolate Croissants Recipe photo by Taste of Home
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Chocolate Croissants Recipe

Read Reviews
5 4 8
Publisher Photo
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 unsliced croissants
  • 2 cups milk chocolate chips
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract

Directions

Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Chocolate Croissants in Quick Cooking May/June 2005, p31

Nutritional Facts

1 each: 451 calories, 24g fat (13g saturated fat), 123mg cholesterol, 483mg sodium, 50g carbohydrate (23g sugars, 3g fiber), 10g protein.

  • 12 unsliced croissants
  • 2 cups milk chocolate chips
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 4 eggs, lightly beaten
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract
  1. Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
  2. Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Chocolate Croissants in Quick Cooking May/June 2005, p31

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Reviews forChocolate Croissants

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cparmenter User ID: 846099 55469
Reviewed Feb. 15, 2013

"AMAZING!! I used miniature Hershey's bars and they worked perfectly. Also 9 min. was perfect amount of baking time. Top was wonderfully crunchy and bottom was not soggy. My sons loved them. I had cut recipe down but should have made two per person because they were so delicious we all wanted another!"

MY REVIEW
owensdiana User ID: 4929457 85581
Reviewed Sep. 9, 2011

"This is a great recipe. My husband and children love it. I only made it on special occasions. I use small croissants."

MY REVIEW
gardnerj User ID: 1760152 55515
Reviewed Nov. 13, 2010

"Cook just a bit longer to avoid sogginess. It was a hit for my fam!!!"

MY REVIEW
vt_pure_angel User ID: 4785804 136133
Reviewed May. 3, 2010

"Added fresh raspberries after they were done baking and sprinkles with powdered sugar - YUM! You can omit the stuff you dip it in if you want a different taste that is quicker to make :)"

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