High Protein Chocolate Croissant
Indulge guilt-free with this delicious High Protein Chocolate Croissant recipe, a perfect fusion of classic pastry craftsmanship and a nutritious protein boost! Featuring a flaky, buttery dough enriched with whey protein powder, these croissants retain all the charm of traditional French patisserie while offering a healthier twist. Each golden, crispy bite reveals a rich center of melted dark chocolate, creating an irresistible balance of flavor and texture. With step-by-step lamination techniques to achieve that signature layered flakiness, this recipe is ideal for elevating your baking skills while satisfying sweet cravings. Perfect as a post-workout snack or a luxurious breakfast, these high-protein croissants are guaranteed to impress. Serve warm for the ultimate indulgence!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 50 g whey protein powder
- 125 g unsalted butter, cold
- 7 g active dry yeast
- 120 ml milk, warm
- 25 g sugar
- 5 g salt
- 1 large egg
- 100 g dark chocolate, in bar form
- 1 egg, beaten (for egg wash)
- 15 ml water
Instructions
In a small bowl, mix the warm milk with the sugar and yeast. Let this mixture sit for about 10 minutes until frothy.
In a large bowl, combine the all-purpose flour, whey protein powder, and salt.
Add the yeast mixture and beaten egg to the dry ingredients. Mix until a dough forms.
Knead the dough for about 5 minutes until it becomes smooth. Shape it into a rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Place the cold butter between two sheets of parchment paper. Pound it with a rolling pin into a flat rectangle, approximately 0.5 cm thick.
Roll out the chilled dough into a rectangle that is slightly larger than the butter block. Place the butter in the center, then fold the dough over the butter to completely encase it.
Roll the dough out into a long rectangle, then fold it into thirds like a letter (this is called a book fold). Wrap in plastic and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
After the final chill, roll out the dough to about 0.5 cm thickness and cut it into triangles.
Place a piece of chocolate at the base of each triangle, then roll tightly to form croissants.
Preheat your oven to 200°C (400°F). Place the croissants on a baking sheet lined with parchment paper.
Brush each croissant with the beaten egg wash.
Bake for 15-20 minutes or until golden brown and crispy.
Allow croissants to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 78.6 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 489 mg | 38% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1528 mg | 33% | |
*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.
