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Homemade Chocolate Croissants Recipe

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★★★★★

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.

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

  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

Find it online: https://chefmilacook.com/homemade-chocolate-croissants-recipe/