Description
Delightful homemade chocolate croissants with a flaky, buttery texture and gooey chocolate filling, perfect for brunch.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) instant yeast
- 1 1/4 cups (300ml) cold whole milk
- 1 cup (226g) unsalted butter, softened
- 2 tbsp all-purpose flour
- 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
- 1 large egg
- 1 tbsp milk
- Confectioners’ sugar for dusting (optional)
Instructions
- Mixing the Dough: In a stand mixer, combine the flour, sugar, salt, and yeast. Slowly add in the cold milk while kneading with a dough hook for about 5 minutes until you achieve a soft, slightly tacky dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes.
- Prepare the Butter Layer: In a bowl, beat the softened butter with the flour until smooth. Shape it into a rectangle (7×10 inches) and refrigerate for another 30 minutes.
- Encasing the Butter: Roll the dough out to a 14×10-inch rectangle and place the chilled butter layer in the center. Fold the dough over the butter, sealing the edges tightly.
- Creating Layers: Roll the dough out to a 10×20-inch rectangle and fold it into thirds. Cover and refrigerate for 30 minutes. Repeat the rolling and folding two more times for a total of three turns.
- Final Chill: After the final turn, refrigerate the dough for 4 hours or overnight.
- Shaping Croissants: Roll out the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Stretch each piece slightly, place a chocolate baton at one end, and roll tightly, seam-side down.
- Proof: Arrange the croissants on lined baking sheets. Cover loosely and let them proof at room temperature for 1 hour, then refrigerate for an additional hour.
- Baking: Preheat your oven to 400°F (204°C). Whisk the egg and milk for the wash and brush it over the croissants. Bake for 20 minutes, rotating pans halfway through for even baking.
- Serving: Allow the croissants to cool slightly on a wire rack. Dust with confectioners’ sugar if desired before serving.
Notes
Best enjoyed fresh out of the oven with coffee or tea. Store leftovers in an airtight container for up to two days.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate croissants, homemade pastries, baking recipes