Chocolate Croissants (Printable version)
Delicious flaky pastries with rich chocolate filling, perfect for breakfast or dessert.
# What You’ll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour, plus extra for dusting
02 - 2 tbsp granulated sugar
03 - 1 tsp salt
04 - 2 1/4 tsp active dry yeast
05 - 3/4 cup whole milk, lukewarm
06 - 2 tbsp unsalted butter, softened
→ Butter Layer
07 - 1 cup unsalted butter, cold
→ Filling
08 - 4 oz good-quality bittersweet or semisweet chocolate, chopped or 8 chocolate batons
→ Egg Wash
09 - 1 large egg
10 - 1 tbsp milk
# How to Make It:
01 - Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy.
02 - Add flour, sugar, salt, and softened butter. Mix until a rough dough forms. Knead for 5-7 minutes until smooth.
03 - Shape dough into a rectangle, wrap in plastic, and refrigerate for 1 hour.
04 - Place cold butter between two sheets of parchment. Pound and roll into a 6 x 8-inch rectangle. Chill if soft.
05 - Roll dough on a floured surface into a 10 x 14-inch rectangle. Place butter slab on one half, fold over the other half, sealing edges.
06 - Roll dough gently into a 10 x 20-inch rectangle. Fold in thirds like a letter. Wrap and chill for 30 minutes.
07 - Repeat rolling and folding (turning 90 degrees each time) two more times, chilling 30 minutes between folds.
08 - Roll dough into a 10 x 20-inch rectangle. Cut into 8 rectangles. Place chocolate at one end of each rectangle. Roll tightly into a log, seam-side down. Place on a parchment-lined baking sheet.
09 - Cover loosely and let rise at warm room temperature for 2 hours, until puffy.
10 - Preheat oven to 400°F.
11 - Beat egg with milk. Brush croissants with egg wash.
12 - Bake 18-20 minutes until deep golden and crisp. Cool slightly before serving.
# Expert tips:
01 -
- The moment you break open a warm croissant and see those delicate buttery layers, you will feel like an absolute kitchen wizard
- These freeze beautifully before baking, so you can have fresh chocolate croissants on a weekday without starting from scratch
02 -
- If your butter starts melting into the dough at any point, stop immediately and chill everything for 20 minutes
- The proofing time is not flexible, under proofed croissants will be dense and disappointing instead of light and airy
03 -
- Use a ruler when rolling out dough, as precise rectangles make folding so much easier
- Brush off excess flour between folds, otherwise you will get tough spots in your final croissants