Crisp, golden, and decadently filled with melty chocolate, Homemade Chocolate Croissants are as dreamy as a Parisian morning. This classic pastry recipe combines pillowy, buttery layers with rich chocolate at its heart—truly the ultimate bakery treat to make at home!
Why You’ll Love This Recipe
- Bakery-Quality at Home: Freshly baked, Homemade Chocolate Croissants rival anything you’d find in a Paris boulangerie—even better because you made them yourself!
- Rich, Buttery Layers: Laminating the dough creates those signature flaky layers that melt in your mouth and make every bite irresistible.
- Indulgent Chocolate Filling: Every croissant hides a ribbon of molten chocolate, making each bite just the right balance of sweet, rich, and comforting.
- Perfect for Any Occasion: Whether it’s a slow Sunday brunch or a special breakfast-in-bed, these croissants turn any morning into a celebration.
Ingredients You’ll Need
Part of the magic of Homemade Chocolate Croissants is how a short list of humble ingredients comes together to create something spectacular. Each one—flour, yeast, butter, chocolate—brings its own simple beauty, making every bite memorable.
- All-purpose flour: The backbone of the dough, providing structure and just the right amount of tenderness.
- Granulated sugar: For a touch of sweetness that enhances both the dough and the final croissants.
- Salt: A pinch of salt brings out the flavor of the butter and balances the sweetness.
- Active dry yeast: Responsible for the airy, light interior—make sure it’s fresh for the best rise!
- Warm milk: The perfect liquid to activate the yeast and help form a supple dough; using it warm (not hot!) makes a huge difference.
- Unsalted butter (softened): Some goes into the dough, but most is used in lamination for that classic croissant flakiness.
- Unsalted butter (cold, for laminating): Cold blocks of butter get layered into the dough for those signature, bakery-style flakes.
- Semi-sweet or dark chocolate: The star of the show—choose your favorite bar and chop or use chocolate sticks; quality shines through here.
- Egg: Beaten with milk to make a glossy egg wash that gives the croissants their gorgeous golden shine.
- Milk (for egg wash): Blended with the egg so each croissant gets perfectly, evenly bronzed in the oven.
Variations
One of the true joys of this recipe is how easy it is to make it your own! No matter your preferences or what’s in your pantry, Homemade Chocolate Croissants are endlessly adaptable—try a creative twist or swap out an ingredient to make your version truly special.
- Almond Chocolate Croissants: Add a dollop of almond paste along with the chocolate and sprinkle flaked almonds on top before baking for a nutty twist.
- Milk or White Chocolate Filling: Swap in your favorite milk or white chocolate bars for a sweeter, creamier center that kids especially love.
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend in place of all-purpose, and check that your chocolate is gluten-free too!
- Mini Croissants: Slice the dough into smaller triangles for bite-sized treats—perfect for sharing or serving at brunch gatherings.
How to Make Homemade Chocolate Croissants
Step 1: Prepare the Dough
Start by mixing the flour, sugar, and salt in a big bowl. Meanwhile, combine warm milk and yeast in another bowl—wait a few minutes until you see that frothy, creamy foam forming on top (this means your yeast is alive and ready). Pour the foamy yeast mixture and softened butter into the dry ingredients, and mix until you get a soft, shaggy dough. Knead on a floured surface until perfectly smooth—about 5-7 minutes—then wrap and chill the dough for an hour to make it easier to handle later. This chill time is what helps create those beautiful, defined pastry layers.
Step 2: Make the Butter Block
While the dough chills, get your cold butter ready. Set it between two sheets of parchment paper and use a rolling pin to pound and flatten it into a neat 6×8-inch rectangle. The secret here is to keep the butter cold, but pliable—easy to layer but not melting. Pop the butter back in the fridge to keep it nice and firm until it’s time to laminate.
Step 3: Laminate the Dough
Here’s where Homemade Chocolate Croissants get their irresistible flakiness! Roll your chilled dough into a large rectangle, place your butter block on one half, and fold the other half of dough over the top. Seal those edges like you’re tucking in a blanket, then gently roll the dough out and fold it in thirds—just like folding a letter. This process gets repeated three times, always chilling the dough between each folding “turn” so that the butter stays cold, separated, and ready to create those show-stopping layers in the oven.
Step 4: Shape the Croissants
After the final chill, roll the dough into a big rectangle—aim for 10×20 inches for well-sized croissants. Trim the edges for tidiness, then cut the dough into long triangles. Place a piece of your best chocolate near the base of each, and roll them up tightly toward the tip, making sure the point is tucked underneath. This helps each croissant hold its iconic, puffy shape as it bakes.
Step 5: Proof and Bake
Arrange your croissants on a parchment-lined sheet with plenty of room to rise. Drape a clean towel over the top and let them proof until puffy and doubled—about 1–2 hours, depending on your room’s temperature. Give each croissant a generous brush of egg wash, then bake in a hot oven until gorgeously golden and the smell of buttery, chocolatey pastry completely fills your kitchen. Resist cutting in right away—they’re best enjoyed just warm, when the chocolate is still molten within.
Pro Tips for Making Homemade Chocolate Croissants
- Cold Butter, Flaky Layers: If your butter starts to get soft during laminating, just pop everything in the fridge for 10-15 minutes. Cold butter in the dough is non-negotiable for those signature flakey layers.
- Let Dough Rest Often: Between rolling and folding, always let the dough chill so the gluten relaxes—this makes shaping croissants way easier and prevents tearing.
- Chocolate Placement: Position your chocolate sticks or bars near the base of the triangle and roll firmly—this keeps the chocolate centered and ensures every croissant gets a gooey, chocolatey core.
- Oven Steam for Lift: Place a pan of hot water in the oven during baking to create steam—this helps croissants puff up for even more impressive layers and a beautiful crust.
How to Serve Homemade Chocolate Croissants
Garnishes
If you’re feeling a little fancy, dust your Homemade Chocolate Croissants with powdered sugar for a classic look or drizzle a bit of melted chocolate on top for extra indulgence. A few sliced almonds or a sprinkle of coarse sugar before baking can also give them that irresistible bakery sparkle and delicate crunch.
Side Dishes
Pair these croissants with fresh berries or a fruit salad for a refreshing contrast to all that buttery richness. They love to be accompanied by a good, strong coffee, an espresso, or even a velvety café au lait for the true French café vibe. If serving for brunch, smoked salmon, soft cheeses, or a simple green salad make a lovely savory counterpoint.
Creative Ways to Present
Try arranging your croissants on a tiered pastry stand or a rustic wooden board next to bowls of jam and clotted cream for a breakfast display that’s both elegant and inviting. For special occasions, serve individual croissants wrapped in parchment or adorned with twine and a little name tag as edible place cards—so charming for brunch a la maison!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Homemade Chocolate Croissants, store them in an airtight container at room temperature for up to two days. They’ll stay surprisingly fresh, keeping their crispy edges and pillowy interior.
Freezing
Croissants freeze beautifully! Shape them, freeze before proofing, and when you’re ready, thaw and proof as needed. Already-baked croissants can be wrapped in foil and stashed in the freezer for a month—just pop them in the oven to reawaken their magic.
Reheating
Simply reheat your croissants in a 300°F (150°C) oven for a few minutes. This brings back their crispiness and gentle warmth without drying them out—and makes the chocolate centers lusciously melty again.
FAQs
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Can I make Homemade Chocolate Croissants in advance?
Yes! You can prepare the dough and complete all the laminating steps the day before, then shape and proof the croissants overnight in the refrigerator. This makes baking them off in the morning super convenient and enhances the flavor!
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What kind of chocolate works best for these croissants?
Opt for quality semi-sweet or dark chocolate bars or sticks for the richest taste. Avoid chocolate chips—they don’t melt as smoothly. If you love sweeter croissants, milk chocolate is a great alternative.
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Why is it important to keep the butter and dough cold?
Chilling the components prevents the butter from melting into the dough, allowing it to create distinct layers. This results in the lightest, flakiest texture that makes Homemade Chocolate Croissants so unique.
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Can I use store-bought puff pastry for a shortcut?
You can, and you’ll have a quick treat, but nothing matches the flavor and melt-in-your-mouth texture of croissants made from scratch! But for spontaneous cravings, store-bought puff pastry certainly works in a pinch.
Final Thoughts
If you’ve ever dreamed of biting into a fresh croissant with melted chocolate oozing out, these Homemade Chocolate Croissants are your invitation to make that dream come true at home. The process is a labor of love, but every golden, chocolate-filled layer is absolutely worth it. Trust me—one glorious batch and you’ll never look at bakery croissants the same way again. Bon appétit, friends!
Print
Homemade Chocolate Croissants Recipe
- Prep Time: 1 hour 2 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 22 minutes
- Yield: 8 croissants
- Category: Baking
- Method: Oven
- Cuisine: French
Description
Learn how to make delicious homemade chocolate croissants from scratch with this easy recipe. These flaky pastries are filled with rich dark chocolate and perfect for breakfast or a sweet treat.
Ingredients
FOR THE DOUGH:
- 3 3/4 cups (450g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240ml) warm milk (around 110°F or 43°C)
- 2 tablespoons unsalted butter, softened
FOR LAMINATING:
- 1 cup (225g) unsalted butter, cold and cut into a rectangle
FOR THE FILLING:
- 8 ounces (225g) semi-sweet or dark chocolate, cut into bars or sticks
FOR THE EGG WASH:
- 1 large egg
- 1 tablespoon milk
Instructions
- PREPARE THE DOUGH: In a large mixing bowl, combine the flour, sugar, and salt. In a small bowl, mix the warm milk and yeast, letting it sit for 5 minutes until foamy. Add the yeast mixture and softened butter to the dry ingredients. Mix until a dough forms, then knead lightly on a floured surface for 5-7 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- PREPARE THE BUTTER BLOCK: Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a 6×8-inch rectangle. Chill the butter block while the dough rests.
- LAMINATE THE DOUGH: Roll the chilled dough into a rectangle approximately 10×16 inches. Place the butter block on one half of the dough, fold the other half over it, and seal the edges. Gently roll out the dough into another rectangle, then fold it into thirds like a letter. Wrap the dough and refrigerate for 30 minutes. Repeat this process two more times, chilling the dough between each turn.
- SHAPE THE CROISSANTS: Roll the dough into a 10×20-inch rectangle and trim the edges for neatness. Cut the dough into 8 triangles. Place a piece of chocolate near the base of each triangle, then roll it tightly toward the tip, tucking the tip underneath to secure the shape.
- PROOF AND BAKE: Arrange the croissants on a parchment-lined baking sheet, leaving space between each one. Cover them with a clean towel and let them rise for 1-2 hours until doubled in size. Brush with egg wash and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until golden brown and flaky.
Notes
- Temperature Control: Keep the butter and dough as cold as possible throughout the process to maintain proper layering. If the butter softens too much, place the dough back in the refrigerator to firm up.
- Chocolate Selection: Choose high-quality chocolate bars or sticks for the best flavor and a smooth texture when melted.
- Shaping Tips: Roll the croissants tightly to ensure they hold their shape during proofing and baking. Tucking the tip underneath helps to prevent unrolling in the oven.
- Make Ahead: The dough can be prepared the day before and left to proof overnight in the refrigerator. This allows for easier timing and enhances the flavor.
- Freezing Instructions: Once shaped, croissants can be frozen before proofing. When ready to bake, let them thaw and proof until doubled in size before applying the egg wash and baking.
- Reheating: Leftover croissants can be gently reheated in the oven at 300°F (150°C) for a few minutes to restore their crispness.
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
