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Homemade Chocolate Croissants

Homemade Chocolate Croissants

Flaky, buttery croissants made from scratch and filled with rich chocolate. Laminated dough with real layers, baked until golden with melted chocolate inside. Perfect for breakfast pastries or a special treat.
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Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings: 8 croissants
Course: Breakfast, Dessert
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour, about 360g
  • 1/4 cup sugar, about 50g
  • 1 tsp salt
  • 1 1/2 tsp active dry yeast
  • 1 cup milk, lukewarm, about 240ml
  • 1/4 cup water, lukewarm, about 60ml
  • 3 tbsp butter, melted for dough
  • 1 1/2 cups cold butter, about 340g for laminating
  • 12 to 16 chocolate batons or sticks about 60% cocoa
  • 1 whole egg for egg wash
  • 1 tbsp water for egg wash
  • 1 tbsp sugar for sprinkling
  • 1 handful powdered sugar optional for dusting

Equipment

  • Large bowl
  • Parchment paper
  • Rolling Pin
  • Baking Sheet
  • Sharp Knife

Method
 

  1. Mix the dough: whisk flour, sugar, salt, yeast. Add milk, water, melted butter. Stir until shaggy dough forms.
  2. Knead: knead 5 to 7 minutes until smooth and elastic. Shape into a 1 inch thick rectangle. Wrap and chill 2 hours.
  3. Make butter block: pound cold butter between parchment into an 8 by 10 inch rectangle, 1/2 inch thick. Chill 15 minutes.
  4. Laminate: roll dough into 10 by 14 inch rectangle. Place butter in center, fold dough over to lock. Roll to 10 by 24 inch, fold in thirds. Chill 30 minutes. Repeat 2 more times. Chill 2 hours.
  5. Shape: roll dough into 10 by 20 inch rectangle, 1/4 inch thick. Cut 8 to 12 triangles. Place chocolate at base, roll to tip, curve ends.
  6. Rise: place on lined sheet, cover. Rise 2 to 3 hours until puffy. Preheat oven to 400 degrees F.
  7. Bake: whisk egg with water, brush croissants. Sprinkle sugar. Bake 15 to 18 minutes until golden. Cool 5 minutes, dust if desired, serve warm.

Notes

  • Keep dough and butter cool to maintain separate layers.
  • Work quickly and chill if dough feels soft.
  • Let croissants rise fully until puffy and jiggly.
  • Reheat in oven at 350 degrees F for 5 to 7 minutes.
  • Freeze shaped unbaked croissants up to 1 month.