Homemade Chocolate Croissants Recipe

Introduction

Nothing beats the experience of biting into a warm, flaky homemade chocolate croissant. This recipe guides you through creating classic croissants filled with rich semi-sweet chocolate, perfect for breakfast or an indulgent snack. With patience and love, you’ll master the art of laminated dough and enjoy bakery-quality treats at home.

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 the 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.
2. Step 2: For the butter layer, beat the softened butter and flour together until smooth. Shape the mixture into a 7×10-inch rectangle, wrap, 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, encasing the butter completely. Press and seal the edges tightly.
4. Step 4: Roll the dough out to 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 additional times, completing three turns in total.
5. Step 5: After the final fold, wrap the dough and refrigerate for 4 hours or overnight to relax and chill.
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 8 inches long, place a chocolate baton at one end, and roll tightly, sealing the seam on the bottom.
7. Step 7: Arrange the rolled croissants on baking sheets lined with parchment paper. Cover loosely and allow to proof at room temperature for 1 hour. Then refrigerate for an additional hour to firm up.
8. Step 8: Preheat your oven to 400°F (204°C). Whisk together the egg and milk to create an egg wash and brush it evenly over the croissants.
9. Step 9: Bake the croissants for 20 minutes, rotating the pans halfway through to ensure even browning. Let them cool slightly on a wire rack. Dust with confectioners’ sugar before serving, if desired.

Tips & Variations

• Keep all ingredients and tools cold to help create flaky layers during the rolling and folding steps.
• Use high-quality chocolate for the filling to enhance flavor and texture.
• For a nutty twist, add a small spoonful of almond paste inside before the chocolate.
• If you don’t have chocolate batons, dark chocolate chips or small chunks work well too.
• Be patient during proofing—the resting times are key for perfect texture and rise.

Storage

Store baked chocolate croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can knead the dough by hand. It will take about 10 minutes of vigorous kneading until the dough is soft but slightly tacky. Using a stand mixer just makes the process easier and less labor-intensive.

Is there a shortcut to make this recipe quicker?

This recipe relies on proper chilling and multiple folds for texture, so skipping those steps will affect the flakiness. However, you can reduce chilling times slightly if you’re short on time, but the croissants may be less airy.

Homemade Chocolate Croissants Recipe

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4.5 from 96 reviews

This Homemade Chocolate Croissants recipe guides you through creating flaky, buttery croissants filled with rich semi-sweet chocolate. Made from scratch using a layered butter dough folded multiple times for perfect lamination, these croissants deliver a tender, airy texture complemented by a luscious chocolate center. Ideal for breakfast or an indulgent treat, they are finished with a glossy egg wash and optional dusting of confectioners’ sugar for an elegant touch.

• Author: zara
• Prep Time: 2 hours 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 10 minutes (including chilling and resting time, excluding overnight resting)
• 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. Make the Dough: In a stand mixer bowl, combine the flour, sugar, salt, and instant yeast. Gradually add cold whole milk while mixing with the dough hook. Knead for about 5 minutes until the dough is soft but slightly tacky. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to relax.
2. Prepare the Butter Layer: Beat the softened unsalted butter with the flour until smooth and well combined. Shape the mixture into a 7×10-inch rectangle, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to firm up the butter layer.
3. Encase the Butter: Roll out the chilled dough on a floured surface into a 14×10-inch rectangle. Place the cold butter layer in the center of the dough. Fold the dough edges over the butter tightly, sealing all the edges so the butter is completely enclosed within the dough.
4. Laminate the Dough: Roll the dough with butter inside into a 10×20-inch rectangle. Fold the dough lengthwise into thirds, like a letter. Cover with plastic wrap and refrigerate for 30 minutes. Repeat this rolling, folding, and chilling process two more times, for a total of three turns. This creates the flaky layers in the croissants.
5. Rest the Dough: After the final fold, wrap the dough tightly and refrigerate for at least 4 hours or preferably overnight to allow the dough to fully relax and the layers to set.
6. Shape the Croissants: Roll out the chilled dough into an 8×20-inch rectangle. Cut the dough into sixteen 2×5-inch rectangles. Gently stretch each piece to be about 8 inches long. Place one chocolate baton at one end of the dough rectangle, then tightly roll the dough around the chocolate with the seam side down to seal.
7. Proof the Croissants: Arrange the rolled croissants on baking sheets lined with parchment paper or silicone mats. Cover loosely with plastic wrap or a clean kitchen towel and proof at room temperature for 1 hour. Then place them in the refrigerator for an additional hour to slow proof and develop flavor.
8. Preheat and Prepare Egg Wash: Preheat the oven to 400°F (204°C). In a small bowl, whisk together 1 large egg and 1 tablespoon of milk to make the egg wash. Brush this glaze gently over the surface of each croissant for a shiny, golden finish.
9. Bake: Place the croissants in the preheated oven and bake for 20 minutes. Rotate the baking sheets halfway through baking to ensure even browning. The croissants should be puffed and golden brown when done.
10. Cool and Serve: Transfer the baked croissants to a wire rack to cool slightly. Dust with confectioners’ sugar if desired before serving warm to enjoy their flaky layers and melted chocolate center.

Notes

• Cold ingredients and proper chilling between folds are essential for crisp, flaky layers.
• If chocolate batons are not available, use good quality chocolate bars cut into sticks.
• Proofing time may vary depending on room temperature; the dough should be puffy but not over-proofed before baking.
• For a more intense butter flavor, use European-style butter for the butter layer.
• Store leftover croissants in an airtight container at room temperature for up to 2 days or freeze them for up to a month.

Keywords: Chocolate croissants, homemade pastries, flaky croissants, chocolate filled croissants, French breakfast pastry