Add milk and mix until combined. Place point side down on a greased baking sheet;.

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Use your fingers to pinch together the seams of the triangles to form tight squares.

Chocolate croissant recipe with crescent rolls. Share the chocolate chips among all eight crescents. Let stand 20 minutes or. Brush the rectangles with the egg wash.

On a parchment lined baking sheet, open the crescent roll cans and seperate into four squares. Roll up from the wide end. Fold one end over the chocolate.

Divide the cream cheese into eight pieces and put one down on the wider edge of each crescent. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Place 2 chocolates at center of wide end of each triangle;

Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. All you need is a refrigerated roll of croissants (i used pillsbury crescents), 4 ounces of cream cheese, and ¼ cup of chocolate chips. Arrange candy bar pieces evenly over triangles;

Pour evenly over croissant pieces. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Place a scant tablespoon full of the mascarpone cheese mixture on the large end of the triangle and pat down.

Separate dough into 8 triangles. Remove crescent roll dough from package, unroll, and separate into 8 triangles. The dough should be fairly stiff.

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Preheat the oven to 375f. Repeat with the remaining 5 dough pieces. Put the flour into a bowl of a mixer fitted with a dough hook.

Add the salt and sugar to one side of the bowl and the yeast to the other. Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant. Repeat this for each piece of dough.

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