Chocolate-Filled Croissants. Yum!

So, these are possibly my favorite pastries/snacks to make! They are super easy and extremely delicious. I wanted to make something similar to the chocolate-filled croissants one can eat when visiting France.

See, in high school I went on a school field trip to Europe. (Yea I know, right!) My first time away from home I spent nine days in London, Paris and Barcelona. My first plane flight ever was from Atlanta to London. Eight hours!

Anyways, one of our hotels served breakfast and they had chocolate-filled croissants. Heaven! I have found them here in Georgia, but they have NEVER tasted the same. The croissants in France were warm and gooey. Sweet yet not overwhelming. I have always wanted to either find some here in America or learn how to make them myself.

These croissants are not exactly the same as the ones in France (of course!) but they are the closest thing to the delicious croissants of Paris that I have tasted in a while!

Here are the instructions:

Again, super easy. There are several steps but again, not difficult AT ALL.

Step 1: Set your oven to 350 degrees.

Step 2: Put some semi-sweet chocolate chips in a bowl and melt them in the microwave. This makes it easier to spread.

Step 3: Open your croissant dough and then spread a decent amount of chocolate onto the inside of the dough. If you put too much chocolate, it will pour out the ends. So, spread carefully. Don't worry, there will still be enough chocolate for it to taste AMAZING.

Step 4: Roll up the croissants, stretching them just a little bit as you go.

Step 5 (Optional): Spread a little bit of butter on the top of each croissant.

Step 6: Make a mix of cinnamon and sugar and pour it on top. I like a lot of cinnamon and sugar on top, enough to feel the texture. So, I pour A LOT on top. The more you pour, the more will stay once you take them off the tray.

Step 7: Put them in the oven until golden brown. I honestly never pay attention to how long they are in the oven. I just check them every couple of minutes until they appear to be cooked but not over-cooked.

Tips: Hersheys chocolate chips are cheaper than the brand I usually grab, Nesle. I use the large Pillsbury Croissants because it is more flexible than the GV brand.
Pictures taken by: Sunshine Photography
Tip: I use spreadable butter, the Brummel & Brown (Yogurt). Mostly because spreadable butter is easier to spread, haha! I am a little impatient when it comes to what I bake.
Pictures taken by: Sunshine Photography

Voila! Hope you enjoy! They are SO good! :)


  1. Let me be the first to comment, I ate this incredible treat she made and it was absolutely divine, I highly recommend .
    Diane Bower

  2. I agree with Diane. Stephanie definitely has cooking skills.


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