Chocolate Croissants from Scratch Recipe

Introduction

Chocolate croissants are a delightful bakery treat that you can make right at home. This recipe guides you through making flaky, buttery layers filled with rich dark chocolate, perfect for breakfast or an indulgent snack.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup unsalted butter (cold, for laminating)
• 3/4 cup milk (warm)
• 1 large egg (for egg wash)
• 1 cup dark chocolate chips (or chocolate batons)

Instructions

1. Step 1: Mix flour, sugar, salt, and instant yeast in a large bowl. Gradually add warm milk and knead lightly until you get a smooth dough. Shape into a rectangle, wrap in plastic, and chill for at least 30 minutes.
2. Step 2: Place cold butter between parchment sheets and roll it into a 1/2 inch thick rectangle. Chill until firm.
3. Step 3: Roll the chilled dough into a 1/4 inch thick rectangle. Center the butter block on it, fold dough over to encase the butter completely. Roll into a long rectangle and fold into thirds. Wrap and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times.
4. Step 4: Roll the dough out to a large rectangle and cut into triangles about 5 inches wide at the base. Place chocolate chips or a baton at the wide end and roll up to form crescent shapes. Tuck the tip underneath.
5. Step 5: Arrange the croissants on a parchment-lined baking sheet, cover loosely, and let them rise in a warm spot for 1 to 1.5 hours until doubled in size.

Tips & Variations

• Use cold ingredients and keep the dough chilled to achieve flaky layers.
• For extra richness, brush croissants with egg wash before baking to get a golden crust.
• Try adding a sprinkle of sea salt over the chocolate before rolling for a sweet-salty contrast.
• Substitute dark chocolate with milk or white chocolate if preferred.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked shaped croissants on a tray, then transfer to a freezer bag; bake from frozen adding extra proofing time. Reheat baked croissants in a warm oven for a few minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to dissolve active dry yeast in warm milk and let it activate for about 5-10 minutes before mixing it with the dry ingredients.

How important is the chilling time during laminating?

Chilling is crucial as it firms the butter and dough, helping form distinct flaky layers. Skipping or shortening chilling time can result in less flaky croissants.

Chocolate Croissants from Scratch Recipe

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This classic Chocolate Croissant recipe guides you through the meticulous process of preparing flaky, buttery croissants filled with rich dark chocolate. Combining the art of laminating dough with a luscious chocolate filling, these homemade pastries are perfect for breakfast or a decadent snack.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8–10 croissants 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: French

Ingredients

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For the Dough:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup unsalted butter (cold, for laminating)
• 3/4 cup warm milk
• 1 large egg (for egg wash)

For the Filling:

• 1 cup dark chocolate chips or chocolate batons

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast. Mix well to evenly distribute the ingredients.
2. Add Milk and Form Dough: Gradually pour the warm milk into the dry ingredients while mixing to form a dough. Knead the dough briefly until it becomes smooth and elastic.
3. Chill the Dough: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
4. Prepare Butter Block: Place the cold unsalted butter between two sheets of parchment paper and use a rolling pin to pound and roll it into a rectangle about 1/2 inch thick. Refrigerate the butter block until firm but pliable.
5. Laminate the Dough – First Roll: On a lightly floured surface, roll the chilled dough into a 1/4 inch thick rectangle. Position the butter block in the center, then fold the dough edges over the butter completely, sealing it in.
6. Roll and Fold: Roll the dough and butter combination into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling, folding, and chilling process two more times, ensuring layers of butter are incorporated for flakiness.
7. Shape the Croissants: After the final chilling, roll the dough out into a large rectangle. Cut into triangles approximately 5 inches wide at the base. Place a few dark chocolate chips or a baton at the wide end of each triangle, then roll towards the tip to create a crescent shape. Tuck the tip underneath to secure the shape.
8. Proof the Croissants: Place the shaped croissants on a parchment-lined baking sheet. Cover loosely with plastic wrap and let them rise in a warm, draft-free area for 1 to 1.5 hours until they double in size.
9. Preheat and Bake: (Not specified in original, but essential step) Preheat your oven to 400°F (200°C). Brush the croissants gently with the beaten egg for a shiny golden crust. Bake for 15 to 20 minutes until deep golden brown and puffed.
10. Cool and Serve: Remove from oven and let cool on a wire rack for a few minutes before serving to allow the layers to set and the chocolate to slightly firm up.

Notes

• Use cold butter and keep the dough chilled between folds to ensure a flaky texture.
• Warm the milk to about 100°F (38°C) for optimal yeast activation.
• If chocolate batons are unavailable, chocolate chips work just as well.
• Proofing croissants in a warm, humid area helps dough rise perfectly.
• Brush with egg wash just before baking to achieve a glossy, golden finish.
• Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Chocolate Croissant, French Pastry, Laminated Dough, Breakfast Recipe, Chocolate Filled Croissant, Homemade Croissant