Chocolate Croissants
Indulge in flaky, buttery homemade chocolate croissants with rich molten chocolate centers, perfect for brunch or dessert.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can substitute up to 25% with pastry flour for a more tender interior.
- 1/4 cup granulated sugar Adds sweetness to the dough.
- 1 teaspoon salt Balances the flavors.
- 1/2 cup unsalted butter, chilled and cubed Use high-fat European-style butter for better flavor.
- 1/2 cup milk, warm Temperature should be about 100–110°F (38–43°C).
- 1 1/2 teaspoons active dry yeast Proof in warm milk with a pinch of sugar.
- 1/2 cup chocolate (chocolate chips or chopped) Use quality chocolate you enjoy eating.
- 1 large egg For egg wash.
Instructions
Preparation
- In a mixing bowl, combine the warm milk, active dry yeast, and sugar. Let it sit for about 5 minutes until frothy.
- In another bowl, whisk together the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth, about 5–7 minutes. Roll it into a rectangle, wrap in plastic, and chill for 30 minutes.
Prepare the Butter Block
- Roll the chilled butter into a flat rectangle roughly half the size of the dough rectangle. Place the butter in the center of the dough and fold the dough over the butter.
Laminate
- Roll the dough over the butter into a larger rectangle, then fold it into thirds. Chill the folded dough for 20–30 minutes and repeat the roll-and-fold process two more times.
Shape the Croissants
- Roll the final dough out into a large rectangle, about 1/8–1/4 inch thick. Cut into triangles and place chocolate near the base of each triangle, then roll toward the point.
Proof and Bake
- Place the rolled croissants on a baking sheet lined with parchment and let rise for about 30 minutes. Preheat the oven to 400°F (200°C). Brush each croissant with beaten egg for a glossy finish, then bake for 15–20 minutes until golden brown.
Cool and Serve
- Remove from the oven and allow to cool slightly on a wire rack. Serve warm.
Notes
Store baked croissants in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes. For freezing, shape unbaked croissants and freeze before baking.