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Homemade Chocolate Croissants

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Indulge in the flaky, buttery layers of homemade chocolate croissants. This recipe guides you through creating these decadent pastries from scratch, filled with rich, dark chocolate.

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 3/4 cup (177ml) warm milk (105-115°F)
  • 1/4 cup (59ml) cold water
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (227g) cold unsalted butter, cut into 1/4-inch thick pats
  • 6 ounces (170g) dark chocolate, cut into batons or use chocolate chips
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Stir in yeast.
  2. Add warm milk, cold water, and softened butter to the dry ingredients. Mix until a shaggy dough forms.
  3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Form the dough into a square, wrap in plastic wrap, and chill for at least 2 hours or overnight.
  5. Place the cold butter pats between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 7-inch square. Chill for 15 minutes.
  6. On a lightly floured surface, roll the chilled dough into a 14-inch square. Place the cold butter square in the center of the dough.
  7. Fold the corners of the dough over the butter, encasing it completely. Pinch the seams to seal.
  8. Roll the dough into a 20-inch rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 30 minutes. This is the first turn.
  9. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
  10. After the final turn, chill the dough for at least 1 hour.
  11. On a lightly floured surface, roll the dough into a large rectangle, about 1/8-inch thick.
  12. Cut the dough into long triangles. Place a chocolate baton at the base of each triangle and roll up towards the point.
  13. Place the croissants on a baking sheet lined with parchment paper, leaving space between each.
  14. Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, or until almost doubled in size.
  15. Preheat oven to 375°F (190°C).
  16. Brush the croissants with egg wash.
  17. Bake for 18-20 minutes, or until golden brown.
  18. Let cool slightly before serving.

Notes

For an extra glossy finish, brush the croissants with simple syrup immediately after baking. Serve warm with coffee or tea.

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