Today we are going to make chocolate croissants! Being that I LOVE chocolate and I crave it mostly in the morning, this became one of my favorite breakfast recipes! It’s from Kosher by Design Kids in the Kitchen by Susie Fishbein. I usually make it on sunday morning because I don’t have time to make it on school mornings.

When you make your recipe make sure to have a towel, foiled covered pan, knife, pastry brush, small bowl and regular measuring spoons and cups.


  • 1/2 a box of puff pastry dough
  • 1 large egg
  • 1 tbsp of heavy cream or soymilk
  • chocolate chips
  • sugar


  1. remove the puff pastry from the freezer and let it defrost for 25 minutes.
  2. preheat the oven to 400 degrees farenheit .
  3. in a small bowl mix egg yolk and heavy cream/ soymilk .
  4. cut the defrosted puff pastry onto 9 equal squares and brush the top with the egg yolk mixture.
  5. place any amount of chocolate inside (as long as it can be enclosed in the dough) and pinch the sides of the dough together.
  6. brush the top with the remaining of the egg mixture and sprinkle some sugar in top.
  7. place it in the oven for 15 minutes untilthe croissantsare puffed and golden brown.
  8. let in cool, say a blessing (Mezonot) and ENJOY!

They are best served warm and with a glass of milk. This recipe really makes my morning and I’m sure it will make yours too! So give it a try and have fun!