Low Sodium Chocolate Croissant

Indulge in the buttery, flaky layers of these Low Sodium Chocolate Croissants, a heart-smart twist on the classic French treat. Perfect for breakfast or a decadent snack, this recipe uses low sodium yeast and unsalted butter to keep salt levels in check without compromising on rich, authentic flavor. Delicately wrapped around a piece of velvety dark chocolate, these homemade croissants balance tender pastry with a luscious, slightly bitter-sweet center. The multi-step rolling and folding technique creates that signature airy texture, while a golden egg wash finish lends a professional bakery-style touch. Enjoy fresh out of the oven for a warm, melt-in-your-mouth experience that feels both indulgent and wholesome. Ideal for those seeking a low sodium baking option, these croissants are as satisfying as they are stunning.

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 300 grams unsalted butter
• 10 grams low sodium yeast
• 50 grams sugar
• 250 milliliters whole milk
• 100 grams dark chocolate
• 1 large egg
• 2 tablespoons water

Directions

Step 1

In a small bowl, combine the low sodium yeast with a few tablespoons of the warm milk. Stir gently and let it sit for 5-10 minutes until foamy.

Step 2

In a large mixing bowl, combine the all-purpose flour, sugar, and activated yeast mixture.

Step 3

Gradually add the remaining milk and mix until a dough forms.

Step 4

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 5

Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until it doubles in size.

Step 6

While the dough rises, cut the unsalted butter into thin slices and arrange them between two sheets of parchment paper. Roll it out into a rectangular shape about half the size of your dough rectangle. Chill in the refrigerator.

Step 7

Once the dough has doubled in size, punch it down and roll it out into a rectangle about twice the size of your butter sheet.

Step 8

Place the chilled butter sheet in the center of the dough and fold the edges of the dough over the butter, sealing it completely.

Step 9

Roll the dough out again into a long rectangle, then fold it into thirds like a letter (first fold). Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.

Step 10

Repeat the rolling and folding process two more times (second and third folds), chilling for 30 minutes after each fold.

Step 11

After the final chilling, roll out the dough into a large rectangle and cut it into 8 equal triangles.

Step 12

Place a piece of dark chocolate at the base of each triangle. Roll each triangle from the base to the tip, shaping it into a croissant form.

Step 13

Arrange the rolled croissants on a baking sheet lined with parchment paper, leaving ample space between them. Cover lightly and let them rise for 30 minutes.

Step 14

Preheat the oven to 400°F (200°C).

Step 15

Beat the egg with the water to create an egg wash. Brush the risen croissants with the egg wash.

Step 16

Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.

Step 17

Let the croissants cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	(1303.4g)

Amount per serving	% Daily Value*
Calories	5048.8

Total Fat 310.2g	0%
Saturated Fat 175.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 921.8mg	0%
Sodium 287.1mg	0%
Total Carbohydrate 507.8g	0%
Dietary Fiber 22.7g	0%
Total Sugars 112.9g
Protein 80.9g	0%

Vitamin D 167.2IU	0%
Calcium 544.9mg	0%
Iron 36.0mg	0%
Potassium 1864.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 6.3%

Carbs: 39.5%