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Chocolate Croissants

Irresistible Chocolate Croissants: Bake Bliss at Home

Delightful homemade Chocolate Croissants that are flaky, buttery, and filled with rich chocolate.
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Prep Time 2 hours
Cook Time 20 minutes
Chilling Time 3 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 12 croissants
Course: Breakfast
Cuisine: French
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tablespoon Granulated sugar Omit or reduce for less sweetness.
  • 1 teaspoon Salt Enhances flavor.
  • 2 teaspoons Instant yeast Aids in leavening.
  • 1 cup Cold whole milk Use almond milk for a dairy-free option.
  • 3/4 cup Unsalted butter Do not substitute with margarine.
Butter Layer
  • 1/4 cup All-purpose flour Used to stabilize the butter mixture.
Filling
  • 1 cup Chocolate batons (or semi-sweet chocolate) Use dark chocolate for a more intense flavor.
Egg Wash
  • 1 large Egg Gives a glossy finish.
  • 1 tablespoon Milk Enhances the color of the crust.
Optional Topping
  • 1 cup Confectioners' sugar For dusting before serving.

Equipment

  • Stand mixer
  • Rolling Pin
  • Baking Sheet
  • Plastic wrap

Method
 

Dough Preparation
  1. Combine all-purpose flour, granulated sugar, salt, and instant yeast in a stand mixer. Gradually add cold whole milk and knead with a dough hook for about 5 minutes until soft. Chill in the refrigerator for 30 minutes.
Butter Layer
  1. Beat unsalted butter and all-purpose flour until smooth. Shape into a rectangle, wrap in plastic and refrigerate for 30 minutes.
Encasing Butter
  1. Roll out the chilled dough into a rectangle. Place the chilled butter rectangle in the center and encase it by folding the dough. Pinch seams tightly.
Dough Lamination
  1. Roll the encased dough into a larger rectangle and fold it into thirds. Chill for 30 minutes, repeat twice more, then chill for at least 4 hours.
Shaping Croissants
  1. Roll out the dough again and cut into rectangles. Place a piece of chocolate baton near the base and roll tightly to form croissants.
Proofing
  1. Place shaped croissants on a baking sheet, cover, and let rise for 1 hour, then refrigerate for an additional hour.
Baking
  1. Preheat oven to 400°F (200°C). Prepare the egg wash and brush over croissants. Bake for 20 minutes, rotating halfway for even browning.

Nutrition

Serving: 1croissantCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 50mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 5IUCalcium: 1mgIron: 7mg

Notes

Keep ingredients cold for best results. Allow proper proofing for lift and fluffiness.

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