Chocolate Chip Croissant
Flaky, buttery, and irresistibly delicious, these homemade Chocolate Chip Croissants are the ultimate treat for pastry lovers. Layer upon layer of delicate, golden dough envelop rich, melted dark chocolate chips, creating a dreamy bite in every crescent. This recipe guides you through the step-by-step process of laminating dough like a pro, using a simple butter block and precise folding techniques to achieve that signature flaky texture. Perfect for a weekend baking project, these croissants are worth every minute of preparation, filling your kitchen with the heavenly aroma of freshly baked pastry. Serve them warm for breakfast, brunch, or an indulgent snack, and savor the magic of homemade French-inspired perfection. Keywords: chocolate chip croissant recipe, homemade croissants, flaky pastry, laminated dough, chocolate-filled croissants.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 300 grams Unsalted butter (cold)
- 150 grams Dark chocolate chips
- 1 large Egg
- 30 milliliters Water
Instructions
In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
Warm the milk to around 38°C (100°F) and add it to the dry ingredients. Stir until the mixture forms a dough.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, pound the cold butter between two sheets of parchment paper into a rectangular shape, roughly 20x15 cm.
Roll out the chilled dough into a 40x20 cm rectangle. Place the flattened butter in the center of the dough and fold the dough over the butter like an envelope.
Roll the dough out into a longer rectangle, being careful not to stretch it too thin and maintaining an even thickness. Fold the top third down and the bottom third up, like a letter. Wrap and refrigerate for another 30 minutes.
Repeat the rolling and folding process two more times, allowing 30 minutes of chilling time in the refrigerator between each turn.
After the final fold, roll the dough into a long rectangle, about 30x60 cm.
Cut the dough into triangles (base around 10 cm, height 20 cm). Place a few chocolate chips along the base of each triangle.
Roll each triangle up from the base into a crescent shape to form the croissant.
Place the shaped croissants on a baking sheet lined with parchment paper and allow them to proof at room temperature for about 1-2 hours, or until doubled in size.
Preheat the oven to 200°C (400°F).
Beat the egg with water to create an egg wash and brush it gently over each croissant.
Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and flaky.
Let the croissants cool slightly on a rack before serving warm.
Nutrition Facts
Calories |
5151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.7 g | 397% | |
| Saturated Fat | 186.6 g | 933% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 528.5 g | 192% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 123.8 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 580 mg | 45% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
