Homemade Chocolate Croissants Recipe

Introduction

Homemade chocolate croissants are a delightful pastry treat that combines flaky, buttery layers with rich, melted chocolate. Though they take some time to prepare, the result is a bakery-quality pastry you can enjoy fresh from your own oven.

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
• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
• 1 large egg
• 1 tbsp milk
• Optional: Confectioners’ sugar for dusting

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 the dough is soft but slightly tacky. Cover and refrigerate for 30 minutes.
2. Step 2: For the butter layer, beat the softened butter and flour together until smooth. Shape this mixture 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 completely. Seal the edges tightly.
4. Step 4: Roll the dough into a 10×20-inch rectangle and fold it 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 to rest.
6. Step 6: Roll 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 at one end, and roll tightly with the seam side down.
7. Step 7: Arrange the croissants on lined baking sheets. Cover loosely and let them 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 the egg and milk to make the egg wash, then brush it over the croissants.
9. Step 9: Bake the croissants for 20 minutes, rotating the pans halfway through baking. Let them cool slightly on a wire rack, then dust with confectioners’ sugar before serving if desired.

Tips & Variations

• Use cold butter and milk to keep the dough temperature low, which helps create flaky layers.
• For a richer flavor, try using European-style butter and high-quality chocolate.
• If you don’t have chocolate batons, use chopped chocolate bars or chocolate chips, but adjust the amount so the filling doesn’t leak.
• Allowing the dough to rest overnight improves the texture and flavor of the croissants.

Storage

Store any leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them after shaping but before proofing; thaw overnight in the refrigerator, then proof and bake as usual. Reheat croissants in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand. It will take about 10 minutes to knead until soft and slightly tacky. Just be sure to knead thoroughly to develop the gluten.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it in lukewarm milk first and let it proof for 5–10 minutes before adding it to the dry ingredients.

Homemade Chocolate Croissants Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

These homemade chocolate croissants feature a flaky, buttery laminated dough filled with rich semi-sweet chocolate. Made from scratch with a painstaking layering process, they offer an irresistible combination of crisp pastry and gooey melted chocolate, perfect for breakfast or an indulgent snack.

• Author: Mila
• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 50 minutes (including chilling and resting times)
• Yield: 16 croissants 1x
• Category: Breakfast, Pastry
• 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. Prepare the Dough: In a stand mixer bowl, combine flour, sugar, salt, and instant yeast. Slowly add cold whole milk and knead with a dough hook for about 5 minutes until the dough is soft but slightly tacky. Cover the dough and refrigerate it for 30 minutes to rest.
2. Make the Butter Layer: Beat the softened unsalted butter and flour together until smooth. Shape the mixture into a 7×10-inch rectangle and refrigerate it for 30 minutes to firm up.
3. Encasing the Butter: Roll out the rested dough into a 14×10-inch rectangle. Place the chilled butter layer in the center, then fold the dough over it carefully to fully encase the butter. Seal the edges tightly to prevent butter leakage.
4. First Fold (Turn): Roll the dough into a 10×20-inch rectangle, then fold lengthwise into thirds like a letter. Cover and refrigerate for 30 minutes to relax the gluten and firm the butter.
5. Repeat Folding: Repeat the rolling and folding process two more times, for a total of three turns, refrigerating for 30 minutes after each fold. This creates the flaky laminated layers characteristic of croissants.
6. Final Rest: After the last fold, refrigerate the dough for at least 4 hours or preferably overnight to develop flavor and relax the dough further.
7. Shape the Croissants: Roll the chilled dough into an 8×20-inch rectangle. Cut it into sixteen 2×5-inch rectangles. Gently stretch each to about 8 inches long, place a chocolate baton at one end, and roll tightly with the seam on the bottom to form the croissant shape.
8. Proof the Croissants: Arrange the croissants on baking sheets lined with parchment paper. Cover loosely and allow them to proof at room temperature for 1 hour, then refrigerate for an additional hour to slow fermentation and improve texture.
9. Preheat and Egg Wash: Preheat your oven to 400°F (204°C). In a small bowl, whisk together the large egg and milk to make the egg wash. Gently brush the tops of the croissants with the egg wash for a shiny, golden finish.
10. Bake: Bake the croissants for 20 minutes, rotating the pans halfway through to bake evenly. Once baked, remove from the oven and cool slightly on a wire rack.
11. Serve: Optionally dust the croissants with confectioners’ sugar before serving to add a touch of sweetness and an elegant finish.

Notes

• Use cold milk and keep the dough chilled throughout to ensure the butter does not melt and the layers remain distinct.
• Make sure to seal the butter inside the dough tightly to prevent it from leaking during rolling and baking.
• Proofing times may vary depending on room temperature; the dough should roughly double in size and feel puffy.
• You can substitute the chocolate filling with other options like almond paste or ham and cheese for variations.
• For flakier croissants, using European-style butter with higher fat content can enhance the texture.
• Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze and reheat before serving.

Keywords: homemade chocolate croissants, laminated dough, buttery croissants, French pastry, breakfast pastry, chocolate pastry