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
Units
Scale
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
