Description
Delight in the joy of making Homemade Chocolate Croissants, a cherished recipe that brings nostalgia and warmth with every flaky, buttery bite filled with rich dark chocolate.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tsp fine sea salt
- 1 1/4 cups whole milk
- 1 cup unsalted butter, cold
- 1 cup dark chocolate bars
- 1 egg, for egg wash
Instructions
- Prepare the dough: In a large bowl, combine the flour, sugar, yeast, and salt. Make a well in the center and pour in the milk. Mix until combined, then knead on a floured surface until the dough is smooth and elastic. Let it rest covered for about an hour until it doubles in size.
- Create the butter block: While your dough is rising, make a butter block. Take cold butter and place it between two sheets of parchment paper. Use a rolling pin to flatten into a rectangle. Chill this in the fridge until it firms up.
- Laminating the dough: Once your dough has risen, roll it out into a larger rectangle. Place the butter block in the center and fold the dough over, sealing the edges. Roll it out again into a long rectangle, then fold it into thirds like a letter. This process creates those beautiful layers. Repeat this rolling and folding process two more times, chilling the dough between folds.
- Shape the croissants: After your dough has been laminated, roll it out into a large rectangle about 1/4 inch thick. Cut triangles—each side should be about 4 inches wide. Place a piece of chocolate at the base of each triangle, and roll the dough towards the tip, pinching the ends to create a crescent shape.
- Final rise and bake: Place your shaped croissants on a lined baking sheet. Let them rise for about 30 minutes. Preheat your oven to 400°F (200°C). Before baking, brush each croissant with an egg wash made from beaten egg and a splash of milk for a golden crust. Bake for 15-20 minutes or until they are beautifully golden brown.
- Cool and enjoy: Once baked, let the croissants cool a bit before diving in. The chocolate will be gloriously gooey, and the steam rising will fill your kitchen with an irresistible aroma.
Notes
Ensure your butter remains cold during lamination to create flaky layers. Let the croissants rise adequately for the best puffing during baking.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: croissants, chocolate, baking, pastries, French recipes, homemade