Everything sounds better when you say it in French. In English this recipes is just Raspberry Chocolate Croissants. Yeah. I like the French version way more too. Raspberry and chocolate is a divine combination. Wrap puff pastry around it and you’ve got a guaranteed winner. A little sprinkle of powdered sugar and folks will think these came straight from Champs Elysees.
Keep the pastry you aren’t using under a damp paper towel or plastic wrap so it doesn’t dry out. And don’t worry too much about measuring the size of the sheet – just roll it out a little, keeping it mostly rectangular and you’ll be fine. Don’t spend a whole lot of time spreading the chocolate and raspberry perfectly even. Nobody is going to see the inside…it’s all going to bake together in the oven anyway.
1 (17.25 ounce) package frozen puff pastry, thawed
1/2 cup semi-sweet chocolate chips, melted
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners’ sugar for dusting (optional)
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the chocolate onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the chocolate. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly with a fork to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 3 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners’ sugar when cooled if desired.