When The Mr. and I used to take long weekends in Montreal, we would find the most amazing pâtisseries in the morning after a long night of libations and St. Laurent Street. I would allow myself to indulge in their amazing croissants, as they were better than ANY croissant I had ever had. Among the top, were the chocolate croissants they made.
Still warm, slightly chewy and gooey. Pure heaven.
Since making croissant dough is absolutely bananas to make (so I’ve heard! ), we go to Pepperidge Farms, puff pastry dough and we’ll do the less intense version here.
Yield: Makes 24
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar and toasted, sliced almonds if desired. Bake until pastries are golden brown, about 15 minutes. Let cool slightly and dust with powdered sugar. Serve warm or at room temperature. Add more powdered sugar toward serving. Enjoy!