There’s something undeniably magical about the combination of butter, chocolate, and flaky pastry. And when it’s wrapped up in the warmth of a home kitchen, with the smell of freshly baked croissants wafting through the air, it’s hard to resist. I remember the first time I made Nigella Lawson’s chocolate croissants. It was one of those days where everything felt like it needed to be a little bit special, but without the fuss of complex recipes or ingredients I couldn’t easily find at my local store. Her recipe was perfect for that moment-a simple indulgence that turned into something more than just a snack. The texture, the richness, the simplicity-it all came together effortlessly.
What’s interesting about Nigella’s take on chocolate croissants is how accessible it is. Unlike other recipes that might intimidate with their intricate pastry techniques, this one feels almost like a secret that anyone can unlock. And while it’s definitely indulgent, it doesn’t take a professional baker to master. That’s one of the things I admire most about Nigella’s approach-she doesn’t overcomplicate things, and she never lets perfection get in the way of flavor.
In this post, I’ll walk you through her chocolate croissants recipe, share the things I learned along the way, and tell you why it’s now one of my go-to recipes for a cozy weekend breakfast or a treat to share with friends. Trust me, once you try this, you’ll be hooked.
Nigella Lawson’s Chocolate Croissants Recipe
Before diving into the recipe itself, let me tell you why I think Nigella’s version stands out. She’s all about making things feel effortless, and this recipe is no exception. It’s almost as if she’s telling you, “You deserve a little luxury without all the hard work”. And for me, that sentiment really hits home. Croissants can be a labor of love, but her method cuts down on all the complexity while still delivering a bakery-quality result.
It doesn’t hurt that this recipe uses store-bought puff pastry, which, honestly, is one of the best kitchen shortcuts ever invented. Using pre-made puff pastry doesn’t make you any less of a cook-it makes you smart. Why spend hours making dough from scratch when you can take a shortcut and still get phenomenal results? So, if you’re like me, always craving that warm, chocolate-filled pastry but never quite feeling like making everything from scratch, this is the recipe for you.
Ingredient List
Here’s the beauty of Nigella’s recipe: the ingredient list is short, straightforward, and most of the things you probably already have at home.
- Puff Pastry – Store-bought puff pastry is the base here. You don’t need to worry about rolling it out perfectly. Just grab a pack from the store, and you’re good to go.
- Dark Chocolate – Nigella’s recipe calls for good quality dark chocolate, something with a high cocoa percentage, like 70%. The richer, the better. I’ve tried using milk chocolate before, and while it’s delicious, there’s something about the depth of dark chocolate that really complements the buttery pastry.
- Egg Wash (Egg + Water) – This is where the croissants get their golden finish. The egg wash adds a glossy sheen that makes them look bakery-perfect.
- Sugar (Optional) – You can sprinkle a little sugar on top for that extra bit of sweetness and crunch. It’s totally optional, but I’d say it’s a nice touch for those who love a bit of sweetness to balance the richness of the chocolate.
That’s it. Really, it’s just four ingredients that work together like magic.
How To Make Nigella Lawson’s Chocolate Croissants?
Now, let’s get into the fun part: actually making these croissants.
- Preheat your oven to about 200°C (390°F). Get it nice and hot, as you’ll want to bake these pastries until they’re golden brown and crispy.
- Unroll the puff pastry: Lay the pastry flat on a clean surface. If it’s been in the fridge, let it sit for a few minutes to soften up a bit, but not too long-you want it cool to the touch.
- Cut the pastry into squares or triangles: Depending on the size of croissant you want, you can cut the pastry into smaller squares or larger triangles. I usually go for squares, about 8 to 10 cm each. The squares give a bit of a rustic, ’homemade’ feel, which I love.
- Chop up the dark chocolate into small pieces (or use chocolate chips if that’s easier). Place a generous chunk of chocolate in the center of each square. If you’re feeling extra, you can break the chocolate into several smaller pieces to make sure there’s chocolate in every bite.
- Fold and seal: Now, the fun part. Take each corner of the pastry square and fold it over the chocolate. Press the edges lightly to seal the croissant into a neat parcel. Some people like to roll the pastry like a classic croissant, but I find folding works just as well and feels a bit simpler.
- Apply the egg wash: Beat an egg with a splash of water, and brush it over the top of each croissant. This step is key for that golden, shiny finish.
- Bake: Place your croissants on a baking sheet lined with parchment paper and pop them into the oven for about 15 to 20 minutes. You’ll know they’re ready when the pastry has puffed up and turned a deep golden brown.
- Optional: Sprinkle with sugar: If you like a little extra sweetness, sprinkle a bit of sugar on top while the croissants are still hot out of the oven. The heat will melt the sugar into a delightful little crunchy layer.
Things I Learned
- Don’t Overstuff: The first time I made these, I thought the more chocolate, the better. Turns out, that’s not the case! If you overstuff them, the chocolate tends to ooze out during baking, and the pastry can get soggy. A generous chunk of chocolate is enough to give that rich flavor without overwhelming the pastry.
- Room Temperature Pastry Works Best: If your puff pastry is too cold, it won’t puff up as beautifully. Let it sit out for just a few minutes before you start cutting and folding.
- Egg Wash Is Non-Negotiable: I tried skipping the egg wash once, thinking it wasn’t that important. Big mistake. The golden color and that glossy sheen are what give these croissants their bakery-level appearance.
- Bake in the Middle Rack: If you bake too close to the top or bottom, the croissants might burn. The middle rack is where the magic happens, giving you even heat distribution and a perfect golden-brown crust.
- Experiment with Fillings: While dark chocolate is my favorite, Nigella’s recipe is flexible. You could use milk chocolate, Nutella, or even a bit of hazelnut spread if you want to mix things up. Some people even add a bit of orange zest to the filling for an extra pop of flavor.