Homemade Chocolate Croissants Recipe
Introduction
Homemade chocolate croissants are a delightful treat that bring the bakery experience right into your kitchen. Flaky layers of buttery dough wrapped around rich semi-sweet chocolate make for an irresistible pastry. Perfect for breakfast or a special snack, these croissants are sure to impress.
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 the 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
- 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 and refrigerate for 30 minutes.
- Step 2: For the butter layer, beat the softened butter and flour together until smooth. Shape the mixture into a 7×10-inch rectangle and refrigerate for 30 minutes.
- 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 to encase the butter completely. Seal the edges tightly.
- Step 4: Roll the dough into a 10×20-inch rectangle and fold it lengthwise into thirds. Cover and refrigerate for 30 minutes. Repeat this folding and chilling process two more times for a total of three turns.
- Step 5: After the final fold, refrigerate the dough for 4 hours or overnight.
- Step 6: Roll out the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Gently stretch each piece to 8 inches long, place a chocolate baton at one end, and roll tightly with the seam-side down.
- Step 7: Arrange the croissants on lined baking sheets. Cover loosely and proof at room temperature for 1 hour, then refrigerate for another hour.
- Step 8: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to make the egg wash, then brush it over the croissants.
- Step 9: Bake the croissants for 20 minutes, rotating the pans halfway through baking. Let cool slightly on a wire rack and, if desired, dust with confectioners’ sugar before serving.
Tips & Variations
- Use high-quality butter for the best flaky texture and flavor in the croissants.
- If you prefer, substitute the chocolate batons with chocolate chips or your favorite chocolate bar cut into pieces.
- For a glossy finish, you can brush the croissants once more with egg wash halfway through baking.
- Try adding a sprinkle of cinnamon or a dash of espresso powder to the dough for a unique twist.
Storage
Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 5–7 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, after completing the turns you can refrigerate the dough overnight before shaping and baking. This can also improve the flavor and texture.
What if I don’t have a stand mixer?
You can mix and knead the dough by hand using a large bowl and your hands. Knead until smooth and slightly tacky, about 8–10 minutes.
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Homemade Chocolate Croissants Recipe
- Total Time: 6 hours 50 minutes to 7 hours
- Yield: 16 croissants 1x
Description
Homemade Chocolate Croissants are flaky, buttery pastries filled with rich semi-sweet chocolate. This recipe uses a classic laminated dough technique, incorporating chilled butter layers and multiple folds to create light, airy croissants with a crisp, golden crust. Perfect for breakfast or an indulgent snack, these croissants are baked fresh at home with simple ingredients and detailed instructions.
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
- Prepare the Dough: In a stand mixer bowl, combine the flour, sugar, salt, and instant yeast. Slowly add the cold whole milk and knead using a dough hook for about 5 minutes until the dough becomes soft yet slightly tacky. Cover the dough and refrigerate it for 30 minutes to allow it to rest and chill.
- Make the Butter Layer: Beat the softened unsalted butter together with all-purpose flour until smooth. Shape this mixture into a 7×10-inch rectangle. Place it in the refrigerator for 30 minutes to firm up and chill.
- Encasing the Butter: Roll the rested dough out into a 14×10-inch rectangle. Place the chilled butter layer in the center of the dough. Carefully fold the dough over the butter, completely encasing it and sealing the edges tightly to prevent leakage during rolling.
- First Fold and Chill: Roll the dough out into a 10×20-inch rectangle. Fold the dough lengthwise into thirds (like a letter). Cover the dough and refrigerate for 30 minutes. This resting period firms up the butter and dough for better lamination.
- Complete Three Turns: Repeat the process of rolling the dough into a 10×20-inch rectangle and folding into thirds two more times, each time refrigerating for 30 minutes afterward. This step creates the multiple thin layers essential for flaky croissants. After the third turn, refrigerate the dough for 4 hours or ideally overnight to rest.
- 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 about 8 inches long. Place a chocolate baton or small chocolate bar at one end of each piece and roll tightly, placing the seam side down to avoid unrolling during proofing and baking.
- Proof the Croissants: Arrange the rolled croissants on baking sheets lined with parchment paper. Cover them loosely to prevent drying out and proof the croissants at room temperature for 1 hour. Then transfer to the refrigerator for another hour to chill and develop flavor.
- Prepare for Baking: Preheat your oven to 400°F (204°C). Whisk the egg with milk to create the egg wash. Gently brush the egg wash over the croissants to give them a shiny, golden crust.
- Bake: Bake the croissants in the preheated oven for approximately 20 minutes, rotating the pans halfway through to ensure even baking. The croissants should be puffed and golden brown when done.
- Cool and Serve: Remove the croissants from the oven and allow them to cool slightly on a wire rack. Optionally, dust with confectioners’ sugar before serving for an elegant finish.
Notes
- Use cold ingredients to ensure the butter stays firm and creates the necessary flaky layers.
- Make sure to seal the dough edges completely to prevent butter from leaking during baking.
- Proofing times may vary slightly depending on the room temperature.
- Chocolate batons or high-quality chocolate bars are preferred for best flavor and melting quality.
- Refrigerating the dough overnight improves flavor development and dough texture.
- Do not skip the chilling stages to achieve proper lamination and flaky layers.
- Egg wash gives croissants their characteristic shiny, golden crust but can be omitted for a more matte finish.
- Prep Time: 30 minutes (initial dough mixing) + 30 minutes (butter chilling) + 2.5 hours (folding and chilling) + 4 hours (final dough chilling) + 1 hour (proofing) + 1 hour (refrigeration proofing) + 20 minutes (baking), Total approx 6.5 – 7 hours
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Keywords: Chocolate Croissants, Homemade Pastry, Laminated Dough, French Pastry, Breakfast Pastry, Baking
