Craving a viral treat that’s taken the internet by storm? Look no further! This recipe for Chocolate Supreme Croissants is not only eggless and gelatine-free, but it’s also incredibly easy to make, thanks to mostly store-bought ingredients. With ready-made puff pastry, rich chocolate custard filling, and a luscious ganache topping, these croissants come together in no time. These are perfcet for breakfast or snacks or party treat! Perfect for satisfying your sweet tooth without spending hours in the kitchen, this recipe lets you enjoy bakery-quality croissants with minimal effort.

Happy Baking!

Servings: 9-12 croissants

Prep Time: 30-40 mins

Cooking Time: 35-40 mins

Total Time: 1.5-2 hours

Ingredients: 

Chocolate custard Filling:

• 100g vanilla custard powder

• 2 tbsp dutch processed cocoa powder

• Milk as per custard powder packet instructions

• Sugar as per custard powder packet instructions

Chocolate Ganache:

• 1/4 cup heavy cream

• 3/4-1 cup semi sweet chocolate

Assembly:

• 25-27 oz puff pastry sheets ( I use 3 sheets, about 8 oz each)

• 1/4 cup milk to brush

Directions: 

1. Chocolate custard Filling: Add cocoa powder to the custard powder. Prepare the custard as per package instructions. Let the custard thicken and set so it is pipable. If need be cook it for longer to thicken.

2. Ganche: On a saucepan add heavy cream and let it heat up, you do not need to bring it to a boil. Once warm turn off the heat and add the chocolate. Let it sit submeged in the cream for 3-4 minutes and then whisk till it is smooth. It should be thick. Let it chill in the fridge for 30-60 minutes till it is pipable. For a ganache making video click here.

3. Preheat the oven to 375F.

4. Assembly: Keep a parchment-lined baking ready. If you have circle-shaped silicone/steel baking rings then use those otherwise form them using foil. Fold a foil paper sheet horizontally into a strip like you would a fan. Shape it into a circle and fold the edge over the end to hold it in place. The circle should be a little bigger than the croissant you have rolled.

   1. Roll out a thawed puff sheet slightly. Cut the sheet horizontally into thin strips, about an inch wide. I usually get about 10 strips from each sheet.

   2. Roll a strip over itself tightly towards you to start forming the supreme croissant. Towards the end of the strip, press the end onto the end of another strip and continue rolling it over tightly. Repeat the process for 3-4 strips, depending on the size of croissants you like. I joined 4 strips together to form the croissant supreme.

   3. Use milk to press the final strip end onto the rolled croissant to form the croissant.

   4. Place the croissant carefully on the parchment-lined baking tray. Place the foil/baking circle around each croissant.

   5. Brush milk over each croissant.

   6. Place a baking tray over the croissant making sure each croissant is covered

5. Bake at 375 for 20-22 minutes till the croissants tops have started browning slightly and the bottom of the croissants are fully brown. Flip the croissants over and rotate the tray and let it bake again for 13-15 minutes till they are fully browned and cooked through. The baking tray needs to be covering the croissants the entire time.

6. Let it rest for 8-10 mins once out of the oven. Remove the tray that is on top while cooling. Remove the foil/ baking circles.

7. Use a knife and cut a hole on the top of the cooled croissant. Be sure to make the hole deep so you can put enough filling in it.

8. Put the chocolate custard filling in the piping bag and then carefully fill the croissant.

9. Put the chocolate ganache in a piping bag and pipe it on top of the hole of the croissant to cover the hole and decorate it.

10. Serve and enjoy!

Notes/Tips:

• Using a foil/baking circle is important to maintain the shape of the croissant.

• Placing a baking tray over the croissants while baking helps them maintain their shape and not puff them up.

• Make sure the filling is thickened so it is easy to pipe and doesn’t ooze out.

• Make sure the hole you make is deep and wide so that you can put enough filling inside.

• These are freshest on the same day. The puff pastry will dry up after so you will need to reheat the croissants. So ideally fill the croissants only the day you need them.