The Lazy Girl’s Pain au Chocolat (20-minute Chocolate Croissants)

Do y’all remember that time when I told you I was obsessed with two things: potatoes and chocolate croissants?  Well, those obsessions are still standing, but more specifically (as I’m sure you can tell by the title of this post) the whole chocolate croissant thing is starting to get out of hand.

Honestly?  I can’t let myself go to certain stores nearby that I know carry chocolate croissants because I will always, without a doubt, get one.  The other night I took a quick trip to one because it was the closest store to me and I needed to get in and out, but you guys I almost bought a 4-pack because they didn’t have any left in the display case.

I almost did it and then I slapped myself out of it.  Are chocolate croissants good?  YES!  Is it OK to eat them?  YES!  Is it OK to eat four in one sitting?  Sigh…probably not.

One day I got the big idea in my head to make them a la It’s Complicated so I texted a sweet friend who made them (and posted all about it here) and asked her this:  Is it really worth it to make them?

She said they are so good when you make them but it takes a full 14 hours to do so.  And let’s face it, Momma ain’t got time for that.  But lack of time does not a cure for chocolate croissant addiction make and it should be known – with full disclosure at heart – that these makeshift ones are super tasty, but they’re not the same as the real version.

Which of course means that my addiction is still full-blown albeit slightly satiated by a lazy version.  So if you’re looking for a super flaky, chocolatey and deliciously snacky little treat, here you go – fake chocolate croissants in 30 minutes or less!

LAZY GIRL PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS)

• 2 sheets puff pastry, thawed in the fridge overnight
• 6 ounces chocolate, cut/broken into squares

Preheat oven to 400.  Line two baking sheets with parchment paper or a Silpat.  On a cold surface unroll the puff pastry sheets and, using a pizza cutter or super sharp knife, cut along the folds to make 3 long rectangles. Cut the rectangles into a series of triangles (like the photos above).  Place a square of chocolate on the long end of each triangle, and then roll toward the point, pressing the point into the rolled dough to secure.  Place about 1-1/2 inches apart on a baking sheet and repeat until all of the “croissants” are rolled.  Bake at 400 for about 15-20 minutes, checking at the halfway point.  You want the croissants to be puffed and golden and flaky!  Let cool for about 5 minutes before digging in.