Know what’s on your plate
Chocolate croissant
Calories & nutrition facts
prepacked
Nutrition facts
Per 100 g% DV- Calories 421 kcal —
- Protein 6.3 g 13%
- Carbohydrate 49 g 18%
- Fat 21 g 27%
- Saturated fat 13 g 63%
- Fibre 2.7 g 10%
- Sugars 13 g —
- Sodium 441 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 94.5 µg 11%
- Vitamin K 2.5 µg 2%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.53 mg 3%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 16.8 µg 4%
- Vitamin B12 0.06 µg 3%
Minerals
- Calcium 91 mg 7%
- Iron 3.2 mg 18%
- Magnesium 32 mg 8%
- Phosphorus 93 mg 7%
- Potassium 150 mg 3%
- Zinc 0.84 mg 8%
- Copper 0.22 mg 24%
- Manganese 0.46 mg 20%
Similar foods
- Ordinary croissantprepacked398 kcal / 100 g
- Butter croissantpure, prepacked388 kcal / 100 g
- Chocolate filled crepeprepacked439 kcal / 100 g
- Chocolate cakeprepacked445 kcal / 100 g
- Pure butter croissantfrom bakery420 kcal / 100 g
- Almond croissantfrom bakery449 kcal / 100 g
- Croissantaverage417 kcal / 100 g
- Briocheplain, prepacked356 kcal / 100 g
- Brownie chocolate cakeprepacked458 kcal / 100 g
- Madeleine cake with chocolateprepacked447 kcal / 100 g
Questions about Chocolate croissant
Is a chocolate croissant the same as pain au chocolat?
They are closely related pastries: pain au chocolat is usually rectangular, with chocolate batons rolled inside, while a chocolate croissant is often crescent-shaped. Names and shapes can vary between bakeries.
How do you warm up a chocolate croissant without making it soggy?
Heat it in an oven at 160 °C for about 5–8 minutes, straight on the rack or on a baking tray. Avoid the microwave, which tends to soften the pastry rather than crisp it.
Can you freeze chocolate croissants?
Yes. Freeze them as soon as they are cool, wrapped individually and sealed in a freezer bag. Thaw at room temperature, then warm in a 160 °C oven for 5–8 minutes.
How should you store chocolate croissants?
Keep them in an airtight container at room temperature and eat them within a day or two, while the pastry is still pleasant. Refrigeration can make the laminated layers lose their crispness.
What goes well with a chocolate croissant?
Serve one with coffee or tea, or add fresh berries or sliced pear for a lighter contrast to the buttery pastry and chocolate. It also works well as part of a brunch spread with fruit and yoghurt.
How do you make chocolate croissants with ready-made pastry?
Cut chilled ready-rolled puff pastry into rectangles, place a strip of chocolate near one edge, roll it up and brush with beaten egg. Bake on a lined tray at the temperature and for the time stated on the pastry packet, until puffed and golden.
How can you tell a good chocolate croissant when buying one?
Look for distinct, crisp layers and an evenly golden surface rather than a pale, soft pastry. Chocolate should be tucked inside the layers, not leaking heavily from the ends.
Source: ANSES–Ciqual (France) 7733 · per 100 g · carbohydrate per EU label, fibre excluded
