Homemade Chocolate Croissants Recipe

Introduction

Homemade chocolate croissants bring the delightful taste and flakiness of classic French pastries right to your kitchen. With layers of buttery dough wrapped around rich chocolate, these croissants are perfect for a special breakfast or an indulgent treat.

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
• Optional: Confectioners’ sugar for dusting

Instructions

1. Step 1: In a stand mixer bowl, combine the flour, sugar, salt, and yeast. Slowly add the cold milk and knead with a dough hook for 5 minutes until the dough is soft but slightly tacky. Cover the bowl and refrigerate the dough for 30 minutes.
2. Step 2: For the butter layer, beat the softened butter and 2 tablespoons of flour until smooth. Shape this mixture into a 7×10-inch rectangle and refrigerate for 30 minutes.
3. Step 3: Roll out the chilled dough into a 14×10-inch rectangle. Place the butter rectangle in the center, then fold the dough over it to fully encase the butter. Seal the edges tightly to prevent leaks.
4. Step 4: Roll the dough into a 10×20-inch rectangle. Fold it lengthwise into thirds, like a letter. Cover and refrigerate for 30 minutes. Repeat this rolling, folding, and chilling process two more times for a total of three folds or “turns.”
5. Step 5: After the final fold, refrigerate the dough for 4 hours or overnight to rest and chill thoroughly.
6. Step 6: Roll out the chilled dough into an 8×20-inch rectangle. Cut it into sixteen 2×5-inch rectangles. Gently stretch each piece to about 8 inches long. Place a chocolate baton at one end and roll tightly toward the other end, sealing 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 to firm up before baking.
8. Step 8: Preheat your oven to 400°F (204°C). Whisk together the egg and milk to make an egg wash, then brush it gently over the croissants.
9. Step 9: Bake the croissants for 20 minutes, rotating the pans halfway through to ensure even baking. Let them cool slightly on a wire rack. Dust with confectioners’ sugar before serving if you like.

Tips & Variations

• Use high-quality semi-sweet chocolate for a richer, more decadent filling.
• For a different flavor, add a sprinkle of cinnamon inside the croissants before rolling.
• Ensure the butter and dough stay cold throughout the folding process to achieve the flakiest layers.
• If you don’t have chocolate batons, chopped chocolate bars work just as well.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. To keep them longer, freeze baked croissants in a sealed container for up to 2 months. Reheat gently in a low oven (about 300°F/150°C) for 5-10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and complete the folding process, then refrigerate it overnight before shaping and baking. This can improve the flavor and make the schedule more flexible.

What if I don’t have a stand mixer?

You can knead the dough by hand on a lightly floured surface. It may take a bit longer, but the texture will be just as good.

Homemade Chocolate Croissants Recipe

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★★★★★

5 from 99 reviews

These homemade chocolate croissants are flaky, buttery, and filled with rich semi-sweet chocolate, perfect for an indulgent breakfast or snack. The dough is carefully layered with a butter mixture for a tender yet crisp texture, then shaped and baked to golden perfection.

• Author: Tim
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 5 minutes (including chilling and proofing time)
• Yield: 16 croissants 1x
• Category: Breakfast
• 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 the Dough: In a stand mixer bowl, combine the flour, sugar, salt, and instant yeast. Slowly add cold whole milk and knead with the dough hook attachment for 5 minutes until the dough is soft but slightly tacky. Cover the dough and refrigerate it for 30 minutes to rest.
2. Prepare Butter Layer: Beat the softened unsalted butter with all-purpose flour until smooth. Shape this butter mixture into a 7×10-inch rectangle and refrigerate for 30 minutes to firm up.
3. Encase Butter in Dough: Roll the chilled dough out into a 14×10-inch rectangle. Place the chilled butter layer in the center and fold the dough over the butter to fully encase it. Press and seal the edges tightly to prevent leaks.
4. First Folding and Chilling: Roll the dough with butter inside into a 10×20-inch rectangle. Fold the dough lengthwise into thirds, like a letter. Cover and refrigerate for 30 minutes to chill.
5. Repeat Turns: Repeat the rolling and folding process two more times for a total of three turns. Each time, cover and chill the dough for 30 minutes. After the last fold, refrigerate the dough for 4 hours or overnight to relax and chill thoroughly.
6. Shape Croissants: Roll the chilled dough out into an 8×20-inch rectangle. Cut the dough into sixteen 2×5-inch rectangles. Gently stretch each rectangle to 8 inches long, place a chocolate baton at one end, and roll tightly with the seam side down to form croissants.
7. Proof the Croissants: Arrange the rolled croissants on baking sheets lined with parchment paper. Cover loosely and let them proof at room temperature for 1 hour. After proofing, refrigerate them for an additional hour to firm up before baking.
8. Prepare for Baking: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to create an egg wash. Brush this egg wash evenly over the croissants to give them a golden, shiny finish when baked.
9. Bake: Bake the croissants at 400°F (204°C) for 20 minutes, rotating the pans halfway through baking to ensure even color. Once baked, transfer croissants to a wire rack to cool slightly.
10. Serve: Optionally, dust the croissants with confectioners’ sugar before serving for a sweet finishing touch. Enjoy warm or at room temperature.

Notes

• For best results, use cold milk and cold butter to create distinct layers in the dough.
• The resting and chilling times are crucial for developing flaky layers in the croissants.
• Do not skip the proofing steps, as they help the croissants rise and become airy.
• You can substitute semi-sweet chocolate with dark or milk chocolate depending on your preference.
• Store leftover croissants in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: chocolate croissants, homemade croissants, French pastries, buttery croissants, bakery style, flaky croissants