Homemade Chocolate Croissants Recipe

Introduction

Homemade chocolate croissants are a delightful treat that brings the buttery, flaky essence of French pastry right to your kitchen. With rich layers of pastry wrapped around luscious chocolate, these croissants are perfect for a special breakfast or indulgent snack.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 cups (300ml) cold whole milk
• 1 cup (226g) unsalted butter, softened
• 2 tbsp all-purpose flour (for butter layer)
• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
• 1 large egg
• 1 tbsp milk
• Confectioners’ sugar for dusting (optional)

Instructions

1. Step 1: In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold milk and knead with a dough hook for 5 minutes until soft but slightly tacky. Cover and refrigerate for 30 minutes.
2. Step 2: For the butter layer, beat softened butter and flour until smooth. Shape into a 7×10-inch rectangle and refrigerate for 30 minutes.
3. Step 3: Roll out the dough into a 14×10-inch rectangle. Place the chilled butter layer in the center and fold the dough over it to encase the butter. Seal edges tightly.
4. Step 4: Roll the dough into a 10×20-inch rectangle and fold lengthwise into thirds. Cover and refrigerate for 30 minutes. Repeat this folding and chilling process two more times for a total of three “turns.”
5. Step 5: After the final fold, refrigerate the dough for 4 hours or overnight.
6. Step 6: Roll out the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Gently stretch each piece to 8 inches long, add a chocolate baton at one end, and roll tightly, seam-side down.
7. Step 7: Arrange croissants on lined baking sheets. Cover loosely and proof at room temperature for 1 hour, then refrigerate for another hour.
8. Step 8: Preheat the oven to 400°F (204°C). Whisk together egg and milk for the egg wash and brush over the croissants. Bake until golden and puffed, about 15-20 minutes.
9. Step 9: Remove from the oven and let cool slightly. Dust with confectioners’ sugar if desired before serving.

Tips & Variations

• Use high-quality unsalted butter for the best flavor and texture in your laminated dough.
• Replace chocolate batons with your favorite chocolate chips or chunks for a different chocolate experience.
• For a fruit twist, add a thin layer of raspberry jam inside before rolling the dough.
• Make sure to keep the dough and butter cold to ensure distinct flaky layers.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F (175°C) oven for 5-7 minutes. For longer storage, freeze baked croissants for up to 1 month and reheat directly from frozen in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand using a wooden spoon and your hands, though it will take a bit more effort to achieve a smooth, elastic dough.

Why do I need to refrigerate the dough multiple times?

Refrigeration between folds keeps the butter firm so it stays layered between the dough, creating the signature flaky texture of croissants.

Homemade Chocolate Croissants Recipe

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4.7 from 50 reviews

Homemade Chocolate Croissants are flaky, buttery pastries filled with rich semi-sweet chocolate. The dough is meticulously layered with butter through traditional folding to create the delicate layers that define croissants. Perfect as an indulgent breakfast or delightful treat, these croissants combine classic French technique with the comforting flavor of chocolate.

• Author: Dylan
• Prep Time: 45 minutes (including chilling time)
• Cook Time: 15-20 minutes
• Total Time: 6-7 hours (including chilling and proofing)
• Yield: 16 chocolate croissants 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 cups (300ml) cold whole milk

For the Butter Layer:

• 1 cup (226g) unsalted butter, softened
• 2 tbsp all-purpose flour

For the Filling:

• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

Optional:

• Confectioners’ sugar for dusting

Instructions

1. Mix and Knead the Dough: In a stand mixer bowl, combine flour, sugar, salt, and instant yeast. Slowly add cold milk and use a dough hook to knead for about 5 minutes until the dough is soft but slightly tacky. Cover the dough and refrigerate it for 30 minutes to rest.
2. Prepare the Butter Layer: Beat softened butter with flour until smooth. Shape the mixture into a 7×10-inch rectangle, then refrigerate it for 30 minutes to firm up.
3. Encasing the Butter: Roll out the dough into a 14×10-inch rectangle. Center the cold butter layer on the dough and fold the dough over it to completely encase the butter. Seal the edges tightly to prevent butter leakage.
4. First Fold and Chill: Roll the dough into a 10×20-inch rectangle and fold it lengthwise into thirds (like a letter). Cover and refrigerate for 30 minutes.
5. Repeat Folding and Chilling: Perform two more turns of rolling out, folding into thirds, and refrigerating for 30 minutes each time. This layering develops the flaky croissant texture. After the third turn, refrigerate the dough for 4 hours or overnight for best results.
6. Shape the Croissants: Roll out the chilled dough into an 8×20-inch rectangle. Cut it into sixteen 2×5-inch rectangles. Gently stretch each piece to 8 inches long, place a chocolate baton on one end, then roll tightly with the seam side down to form croissants.
7. Proof the Croissants: Place the shaped croissants on lined baking sheets. Cover loosely and proof at room temperature for 1 hour to allow them to rise. Then refrigerate for an additional hour to develop flavor and texture.
8. Prepare for Baking: Preheat the oven to 400°F (204°C). Whisk together the egg and milk for the egg wash. Brush this mixture generously over the croissants to create a shiny, golden crust when baked.
9. Bake: Bake in the preheated oven for about 15-20 minutes or until the croissants are puffed and golden brown. Remove from oven and let cool slightly before optionally dusting with confectioners’ sugar.

Notes

• Keep the dough and butter cold throughout the process to ensure proper layering and flakiness.
• If you don’t have chocolate batons, use high-quality chocolate bars cut into smaller pieces.
• Proofing time can vary based on room temperature; warmer kitchens will speed proofing.
• For best flavor and texture, refrigerate dough overnight after the final turn.
• Store leftover croissants in an airtight container; reheat in a low oven to restore crispness.

Keywords: chocolate croissants, homemade croissants, puff pastry, chocolate pastries, breakfast pastries, French baking