Low Sodium Chocolate Croissant
Indulge in the decadence of a flaky, buttery pastry with a healthier twist! This Low Sodium Chocolate Croissant recipe delivers all the luxurious layers and rich chocolatey goodness of a traditional croissant while keeping the sodium content in check. Made with low-sodium yeast and unsalted butter, this recipe balances heart-smart choices without compromising flavor. With step-by-step rolling and folding techniques, you’ll achieve the perfect, golden-brown flakiness that’s a hallmark of this classic treat. Filled with luscious dark chocolate and baked to perfection, these croissants make a stunning breakfast centerpiece or an elegant snack. Serve warm with a steaming cup of coffee or your favorite tea for a truly satisfying experience.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 300 grams unsalted butter
- 10 grams low sodium yeast
- 50 grams sugar
- 250 milliliters whole milk
- 100 grams dark chocolate
- 1 large egg
- 2 tablespoons water
Instructions
In a small bowl, combine the low sodium yeast with a few tablespoons of the warm milk. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, sugar, and activated yeast mixture.
Gradually add the remaining milk and mix until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough rises, cut the unsalted butter into thin slices and arrange them between two sheets of parchment paper. Roll it out into a rectangular shape about half the size of your dough rectangle. Chill in the refrigerator.
Once the dough has doubled in size, punch it down and roll it out into a rectangle about twice the size of your butter sheet.
Place the chilled butter sheet in the center of the dough and fold the edges of the dough over the butter, sealing it completely.
Roll the dough out again into a long rectangle, then fold it into thirds like a letter (first fold). Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times (second and third folds), chilling for 30 minutes after each fold.
After the final chilling, roll out the dough into a large rectangle and cut it into 8 equal triangles.
Place a piece of dark chocolate at the base of each triangle. Roll each triangle from the base to the tip, shaping it into a croissant form.
Arrange the rolled croissants on a baking sheet lined with parchment paper, leaving ample space between them. Cover lightly and let them rise for 30 minutes.
Preheat the oven to 400°F (200°C).
Beat the egg with the water to create an egg wash. Brush the risen croissants with the egg wash.
Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
Let the croissants cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
5049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 175.2 g | 876% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 507.8 g | 185% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 112.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 545 mg | 42% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 1864 mg | 40% | |
*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.
