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Homemade Chocolate Croissants

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Indulge in the flaky layers of homemade chocolate croissants, a delightful treat made from scratch. These buttery pastries are filled with rich dark chocolate, perfect for breakfast or a special occasion.

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 3/4 cup (180ml) lukewarm milk
  • 1/4 cup (60ml) lukewarm water
  • 1/4 cup (56g) unsalted butter, melted
  • 1 cup (226g) cold unsalted butter, cut into thin slices
  • 6 ounces (170g) bittersweet chocolate, cut into batons
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Stir in yeast.
  2. In a separate bowl, combine milk, water, and melted butter. Add to dry ingredients and mix until a shaggy dough forms.
  3. Turn dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Form into a rectangle, wrap in plastic wrap, and chill for 2 hours.
  4. Place cold butter slices between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a thin, even rectangle. Chill for 15 minutes.
  5. On a lightly floured surface, roll out the chilled dough into a larger rectangle, about twice the size of the butter rectangle. Place the butter rectangle on one half of the dough rectangle. Fold the other half of the dough over the butter, sealing the edges.
  6. Roll the dough into a long rectangle. Fold into thirds (like a letter). Wrap in plastic wrap and chill for 30 minutes.
  7. Repeat the rolling and folding process twice more, chilling for 30 minutes between each fold.
  8. After the final fold and chill, roll the dough into a large rectangle, about 1/8 inch thick. Cut into long triangles.
  9. Place a chocolate baton at the base of each triangle and roll up tightly towards the point. Curve the ends slightly to form a crescent shape.
  10. Place croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 1-2 hours, or until doubled in size.
  11. Preheat oven to 375°F (190°C). Brush croissants with beaten egg.
  12. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.

Notes

For a shinier finish, brush the croissants with simple syrup immediately after baking.

Find it online: https://momsgate.com/homemade-chocolate-croissants/