Description
Delicious homemade chocolate croissants filled with rich dark chocolate, flaky, and buttery.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp active dry yeast
- 1 ½ tsp salt
- 1 ¼ cups whole milk, warm (about 110°F)
- 1 cup unsalted butter, cold
- 1 large egg (for egg wash)
- 4 oz dark chocolate (chopped or use chocolate baking sticks)
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast (keeping the salt and yeast on opposite sides before mixing in). Slowly stir in the warm milk, and mix until a shaggy dough forms. Knead it briefly until smooth, then cover and refrigerate for 1 hour.
- Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into an even 7×7 inch square. Chill if it becomes too soft.
- Lamina the Dough: Roll the chilled dough into a 10×10 inch square and place the butter block in the center, turned at a diagonal. Fold the corners of the dough over the butter, enclosing it like an envelope. Roll it into a rectangle, about 8×24 inches. Fold the dough into thirds (like a letter), wrap it in plastic, and chill for 30 minutes. Repeat this process 2 more times to create beautiful flaky layers.
- Shape the Croissants: Roll the laminated dough into a large rectangle, about ¼-inch thick. Cut it into 4×6 inch rectangles. Place a few pieces of dark chocolate near one edge and roll the dough over it, tucking the seam underneath. Arrange on a parchment-lined baking sheet.
- Proof the Dough: Cover the croissants with a clean kitchen towel and let them rise at room temperature for 1–2 hours, until noticeably puffy but not doubled.
- Bake: Preheat your oven to 375°F. Beat the egg and brush it gently over each croissant for a glossy, golden finish. Bake for 18–22 minutes, or until beautifully browned and crisp. Let cool slightly before enjoying.
Notes
- Make sure the butter stays cold while laminating for the best flaky texture.
- Allow enough time for proofing the dough for optimal rise.
- Chocolate sticks can be used for a more consistent filling.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Pastries
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg