Low Fat Chocolate Chip Croissant
Indulge guilt-free with these fluffy, buttery Low Fat Chocolate Chip Croissants—a lighter twist on the classic French pastry! Made with skimmed milk and low-fat unsalted butter, this recipe delivers all the flaky layers and rich flavor you love, without the excess calories. Dark chocolate chips add the perfect touch of decadence to every bite, while the straightforward folding technique ensures a bakery-worthy texture. Ideal for breakfast or a sweet snack, these croissants are proof that you can enjoy a luxurious treat while keeping things light. Serve fresh from the oven for maximum warmth and melt-in-your-mouth goodness!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams instant yeast
- 30 grams sugar
- 5 grams salt
- 125 milliliters skimmed milk
- 75 grams low-fat unsalted butter (softened)
- 100 grams dark chocolate chips
- 1 large egg (for egg wash)
Instructions
In a large mixing bowl, combine 250 grams of all-purpose flour, 7 grams of instant yeast, 30 grams of sugar, and 5 grams of salt. Mix well to distribute the ingredients evenly.
Gradually add 125 milliliters of lukewarm skimmed milk to the dry ingredients while stirring, until a rough dough forms.
Knead the dough on a clean, lightly floured surface for about 5-7 minutes until it is smooth and elastic.
Shape the dough into a ball, place it back into the bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
On a floured surface, roll out the dough into a rectangle about 30 x 15 cm.
Spread 50 grams of softened low-fat unsalted butter over two-thirds of the dough. Fold the unbuttered third over the center third, and then fold the remaining buttered third over the top, like folding a letter.
Roll the dough again into a 30 x 15 cm rectangle. Fold it again into thirds, using the same method. Wrap the folded dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Remove the dough from the fridge, roll it out, and fold it one more time. Rest the dough in the fridge for another 30 minutes.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
After resting, roll the dough into a 40 x 20 cm rectangle. Cut it into triangles (about 10 cm wide at the base).
Sprinkle 100 grams of dark chocolate chips evenly on each triangle's wide edge, then roll the triangles from the wide end to the pointed tip, curling the ends inward to form the croissant shape.
Place the croissants on the prepared baking sheet, cover them with a cloth, and allow them to rest for about 15-30 minutes, until slightly puffy.
Beat 1 egg in a small bowl and gently brush the tops of the croissants with the egg wash.
Bake in the preheated oven for 15-20 minutes, until golden brown and cooked through.
Let the croissants cool on a rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 77.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 301 mg | 23% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1169 mg | 25% | |
*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.
