Homemade Chocolate Croissants Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/homemade-chocolate-croissants-recipe/
