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Homemade Chocolate Croissants Recipe

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4.9 from 137 reviews

This homemade chocolate croissants recipe guides you through creating flaky, buttery pastries filled with rich semi-sweet chocolate. Using a cold butter layering technique and multiple folds, this classic French treat delivers a perfect balance of crispness and soft, chocolaty centers. Ideal for breakfast or a delicious snack, the recipe includes detailed steps from making the dough to baking golden croissants with an optional dusting of confectioners’ sugar.

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. Mix the Dough: In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold whole milk and knead with a dough hook for 5 minutes until the dough is soft but slightly tacky. Cover and refrigerate for 30 minutes to rest.
  2. Prepare the Butter Layer: Beat the softened butter and flour together until smooth. Shape this mixture into a 7×10-inch rectangle and refrigerate for 30 minutes, allowing it to firm up for lamination.
  3. Encapsulate the Butter: On a floured surface, roll out the chilled dough into a 14×10-inch rectangle. Place the butter layer in the center and fold the dough over it, encasing the butter completely. Seal the edges tightly to prevent butter leaking during rolling.
  4. First Fold and Chill: Roll the dough into a 10×20-inch rectangle and fold it lengthwise into thirds (like a letter). Cover the dough and refrigerate for 30 minutes. Repeat this folding and chilling two more times for a total of three turns, which creates multiple buttery layers.
  5. Final Refrigeration: After completing the last fold, refrigerate the dough for 4 hours or overnight to allow flavors to develop and the dough to firm.
  6. Shape the Croissants: Roll the chilled dough into an 8×20-inch rectangle. Cut it into sixteen pieces measuring 2×5 inches each. Gently stretch each piece to 8 inches in length, place a chocolate baton at one end, and roll tightly with the seam side down.
  7. Proof the Dough: Arrange the croissants on lined baking sheets, cover loosely, and allow them to proof at room temperature for 1 hour. Then refrigerate for an additional hour to firm up before baking.
  8. Apply Egg Wash: Preheat the oven to 400°F (204°C). Whisk the egg and milk together to make an egg wash and brush it evenly over each croissant to promote browning and shine.
  9. Bake the Croissants: Bake the croissants for 20 minutes, rotating the pans halfway through baking to ensure even color and doneness. Once baked, remove from the oven and cool slightly on a wire rack.
  10. Serve: Optionally dust the warm croissants with confectioners’ sugar before serving to add a touch of sweetness and presentation finesse.

Notes

  • Keep dough and butter cold throughout the process for best layering and flaky results.
  • Croissants can be frozen before baking; to bake from frozen, proof and bake directly, adding a few extra minutes to the bake time.
  • Use high-quality semi-sweet chocolate for the best filling flavor.
  • Ensure all folds and rolls are done gently to maintain the butter layers intact.

Keywords: chocolate croissants, homemade croissants, French pastry, laminated dough, breakfast pastries, flaky croissants, semi-sweet chocolate croissants

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