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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.

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. 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

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