Chocolate Croissant
Indulge in the buttery layers and rich chocolatey decadence of homemade Chocolate Croissants—an irresistible treat that's perfect for breakfast or a luxurious afternoon snack. Crafted with flaky, golden-brown pastry dough and filled with melt-in-your-mouth dark chocolate, these croissants strike the perfect balance of sweetness and sophistication. Featuring a classic lamination technique to achieve their signature layers, this recipe allows you to recreate bakery-quality pastries right in your own kitchen. With a prep time that includes resting and folding the dough for maximum flakiness, the process is as rewarding as the results. Serve these chocolate croissants warm from the oven to experience the gooey chocolate center, or enjoy them at room temperature with a hot cup of coffee or tea. Perfectly portioned to make 12, they’re ideal for sharing or savoring for days.
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Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 300 grams Unsalted butter
- 10 grams Active dry yeast
- 50 milliliters Warm water
- 150 milliliters Whole milk
- 200 grams Dark chocolate
- 1 Egg
Directions
Step 1
In a small bowl, dissolve the active dry yeast in warm water and allow it to sit for about 5 minutes until foamy.
Step 2
In a large mixing bowl, combine 500 grams of flour, 50 grams of sugar, and 10 grams of salt.
Step 3
Add the yeast mixture and 150 milliliters of whole milk to the flour mixture. Stir until a rough dough forms.
Step 4
Knead the dough on a floured surface for about 5 minutes until smooth. Shape it into a ball, place it in a bowl, cover it with plastic wrap, and let it rest in the fridge for 1 hour.
Step 5
While the dough is resting, prepare the butter: Cut 300 grams of unsalted butter into even slices and place them between two sheets of parchment paper. Pound and roll the butter into a 20x20 cm square. Chill the butter square in the fridge.
Step 6
After an hour, roll the dough into a 30x30 cm square on a floured surface.
Step 7
Place the cold butter in the center of the dough and fold the corners over it like an envelope. Roll the dough into a rectangle measuring approximately 20x60 cm.
Step 8
Fold the rectangle into thirds (like a letter). Wrap in plastic and chill for 30 minutes. Repeat this rolling and folding process 2 more times, chilling the dough each time.
Step 9
After the final fold, roll the dough into a roughly 25x60 cm rectangle. Cut the rectangle into smaller 12x20 cm rectangles.
Step 10
Place 15-20 grams of dark chocolate at one end of the rectangle. Roll the dough around the chocolate to form a croissant shape.
Step 11
Place each croissant seam side down on a baking tray lined with parchment paper. Cover them with a clean cloth and let them rise until doubled in size for about 1 hour.
Step 12
Preheat the oven to 200°C (390°F). Beat 1 egg in a small bowl and brush it over the croissants.
Step 13
Bake in the preheated oven for about 15 minutes or until golden brown and flaky.
Step 14
Let cool on a wire rack for at least 10 minutes before serving. Enjoy the croissants warm or at room temperature.
Nutrition Facts
| Serving size | (1325.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5502.0 |
| Total Fat 337.8g | 0% |
| Saturated Fat 190.7g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 893.0mg | 0% |
| Sodium 4181.5mg | 0% |
| Total Carbohydrate 563.0g | 0% |
| Dietary Fiber 29.7g | 0% |
| Total Sugars 157.4g | |
| Protein 82.7g | 0% |
| Vitamin D 116.1IU | 0% |
| Calcium 475.4mg | 0% |
| Iron 47.7mg | 0% |
| Potassium 2507.7mg | 0% |
Source of Calories