Chocolate Croissants
Indulge in the flaky, buttery perfection of homemade Chocolate Croissants, a timeless French pastry that's easier to make than you might think! This recipe blends layers of rich, golden dough with a delicious ribbon of melted dark chocolate in every bite. Crafted from scratch, the dough is laminated with cold, unsalted butter to create the iconic, airy croissant texture, and then filled with premium dark chocolate for a decadent twist. With step-by-step guidance on rolling, folding, and shaping, this recipe ensures bakery-worthy results right in your kitchen. Perfect for breakfast, dessert, or a luxurious snack, these croissants are golden, crisp on the outside, and impossibly soft within. Serve them warm for the ultimate treat that’s sure to impress family and friends. Whether you’re hosting brunch or savoring a cozy weekend morning, these homemade chocolate croissants are pure pastry perfection!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 300 grams Unsalted butter (cold)
- 250 milliliters Whole milk
- 1 unit Egg yolk
- 15 milliliters Water
- 150 grams Dark chocolate (chopped or chocolate sticks)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Make sure the yeast does not directly touch the salt.
Add the milk to the dry ingredients and mix until the dough comes together. Knead for 5-8 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a 7-inch square. Refrigerate to keep it firm.
Roll the chilled dough into a 10x10-inch square. Place the butter square diagonally in the center, forming a diamond shape against the dough. Fold the edges of the dough over the butter to completely encase it, pinching the seams together.
Roll out the dough into a 20x10-inch rectangle. Fold it into thirds (like a letter), wrap it in plastic wrap, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, refrigerating for 30 minutes between each fold.
After the final refrigeration, roll the dough into a large rectangle about 16x12 inches. Cut the rectangle into 12 equal triangles or rectangles, depending on your preferred shape.
Place a small piece or strip of chocolate at the base of each triangle or center of the rectangles. Roll the dough tightly over the chocolate to form croissant shapes.
Arrange the croissants on a parchment-lined baking sheet, leaving space for them to rise. Cover with a clean towel and let them proof in a warm area for 1-2 hours until doubled in size.
Preheat the oven to 375°F (190°C). Whisk the egg yolk with the water to create an egg wash. Brush the tops of the croissants with the egg wash.
Bake for 18-20 minutes, or until golden brown and puffed. Allow to cool slightly before serving.
Nutrition Facts
Calories |
5318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.7 g | 418% | |
| Saturated Fat | 198.7 g | 993% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 518.2 g | 188% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 101.8 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 583 mg | 45% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2189 mg | 47% | |
*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.
