Croissants are one of my favorite breakfast treats and I also love experimenting with puff pastry. Recently, while picking up some frozen puff pastry I noticed a gluten free version next to my usual Dufour variety. Knowing a lot of people with gluten issues and or wanting to go gluten free so I decided to pick some up. I decided something simple like chocolate croissants would be a good way to test it out.
While the gluten free puff pastry was still tasty and flaky it didn’t quite have the same texture and feel of true puff pastry. It also didn’t ‘puff’ as much as traditional puff pastry. It’s a great alternative to the regular wheat version, but true puff pastry is still my favorite. This chocolate croissant recipe is very simple and you could easily substitute wheat puff pastry for a more traditional breakfast treat.
Gluten Free Chocolate Croissants
Ingredients
- 3 Full size hershey’s chocolate bars
- 1 Package Geefree gluten free puff pastry
Instructions
- Bring puff pastry dough to room temperature, this may take a while, allow 30 minutes to 1 hour, test with your finger
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or silpat or spray lightly with cooking spray and put aside
- Portion out your chocolate bars into two piece portions and set aside
- Once dough has reached room temperature lightly flour a workspace and unfold your dough
- Take half of the dough, place on your floured work surface and lightly roll out
- Cut your dough into six equal sections
- Place one two piece portion of chocolate at the end of one of your six portions of dough
- Roll up the portion of dough with the chocolate inside, no need to seal the edges
- Repeat for the remaining 5 sections of dough
- Repeat process for the other half of the dough
- Place finished croissants on your baking sheet, they will not expand that much when they bake, but place at least one inch apart
- Bake for about 8-10 minutes until just golden brown and puffed up, then remove from the oven and allow to cool
- Once cooled enjoy!
