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Homemade Chocolate Croissants Recipe

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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.

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. 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

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