Ingredients
Method
Prepare the Filling
- In a small bowl, combine the chocolate chips or chopped chocolate with the instant espresso powder. Set aside.
Shape the Croissant Cups
- On a lightly floured work surface, gently roll one sheet of cold puff pastry to even it out. Cut the sheet vertically into 4 equal strips.
- Place about 2 heaping teaspoons of the espresso chocolate mixture about 1 inch from the bottom of one strip. Fold the bottom of the pastry over the chocolate.
- Add another 2 teaspoons of the chocolate mixture above the fold, then roll the pastry upward to encase the chocolate, forming a croissant shape.
- Brush a little egg wash on the top edge of the strip and seal the roll. Place on a parchment-lined baking sheet. Repeat with remaining 3 strips.
- Repeat the rolling, filling, and shaping process with the second sheet of puff pastry to make a total of 8 croissant cups.
Chill and Bake
- Gently brush each croissant cup with egg wash, then refrigerate for 20 minutes.
- Preheat your oven to 400°F.
- Bake the croissant cups for 26 to 27 minutes, until deep golden brown and puffed.
- Let cool on the baking sheet for 20 to 30 minutes, then dust lightly with powdered sugar before serving.
Nutrition
Notes
For a deeper coffee flavor, use a high-quality instant espresso like Medaglia d'Oro. These cups are best the day they're made, but you can store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5 minutes to refresh crispness. If you don't have instant espresso, substitute 1 tablespoon of finely ground coffee, but note the texture may be slightly gritty. Avoid overfilling the pastry strips, or the chocolate may leak during baking. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.