Homemade Chocolate Croissants
There's something magical about biting into a perfectly baked homemade chocolate croissant on a lazy weekend morning.
Equipment
- Large mixing bowl
Ingredients
For the Croissant Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup cold milk
- 2 tablespoons unsalted butter melted
For the Butter Layer:
- 1 1/4 cups cold unsalted butter
- 2 tablespoons all-purpose flour
For the Filling and Finish:
- 8 ounces semi-sweet chocolate
- 1 large egg
- 1 tablespoon water
- Coarse sugar optional
Instructions
Prepare the Dough:
- In a large bowl, combine flour, sugar, yeast, and salt.
- Add cold milk and melted butter. Mix until a shaggy dough forms.
- Knead for 3-4 minutes until smooth.
- Wrap and refrigerate for 1 hour.
Prepare the Butter Layer:
- Place cold butter between parchment paper and roll into an 8x5-inch rectangle.
- Sprinkle with flour and fold to incorporate.
- Chill while the dough rests.
Laminate the Dough:
- Roll the dough to 16x10 inches.
- Place butter in the center and fold dough over like an envelope.
- Roll out and fold into thirds. Repeat 3 times, chilling for 1 hour between turns.
Shape the Croissants:
- Roll dough into a 20x15-inch rectangle and cut into 4x5-inch rectangles.
- Place chocolate in the center, fold, and roll.
- Arrange on a lined baking sheet.
Proof and Bake:
- Let rise for 1.5-2 hours until puffy.
- Preheat oven to 375°F.
- Brush with egg wash and sprinkle sugar if desired.
- Bake for 20-25 minutes until golden brown.
Notes
- For a twist, add orange zest, hazelnut spread, or espresso powder.
- Dark chocolate (70% cocoa) offers a luxurious flavor.
- Croissants are best enjoyed fresh but can be frozen and reheated.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSugar: 10g
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