Homemade Chocolate Croissants Recipe

Introduction

Homemade chocolate croissants are a delightful treat that combines flaky, buttery pastry with rich, melty chocolate. Making them from scratch might seem daunting, but with a little patience, you’ll create bakery-quality croissants right in your kitchen.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 cups (300ml) cold whole milk
• 1 cup (226g) unsalted butter, softened
• 2 tbsp all-purpose flour (for butter layer)
• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
• 1 large egg
• 1 tbsp milk
• Optional: Confectioners’ sugar for dusting

Instructions

1. Step 1: In a stand mixer bowl, combine the flour, sugar, salt, and yeast. Slowly add the cold milk and knead with a dough hook for about 5 minutes until the dough is soft but slightly tacky. Cover and refrigerate for 30 minutes.
2. Step 2: For the butter layer, beat the softened butter and 2 tablespoons of flour together until smooth. Shape into a 7×10-inch rectangle and refrigerate for 30 minutes.
3. Step 3: Roll out the dough into a 14×10-inch rectangle. Place the chilled butter layer in the center, then fold the dough over to encase the butter, sealing the edges tightly.
4. Step 4: Roll the dough into a 10×20-inch rectangle and fold it lengthwise into thirds. Cover and refrigerate for 30 minutes. Repeat this folding and chilling process two more times, for a total of three turns.
5. Step 5: After the final fold, refrigerate the dough for 4 hours or overnight to develop flavor and texture.
6. Step 6: Roll out the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Gently stretch each piece to 8 inches long, place a chocolate baton at one end, and roll tightly, placing them seam-side down on baking sheets lined with parchment paper.
7. Step 7: Cover the croissants loosely and proof at room temperature for 1 hour, then refrigerate for another hour to slow fermentation and improve flakiness.
8. Step 8: Preheat the oven to 400°F (204°C). Whisk together the egg and milk to create an egg wash, then brush it evenly over the croissants.
9. Step 9: Bake croissants for 20 minutes, rotating the pans halfway through baking to ensure even color. Let the croissants cool slightly on a wire rack and dust lightly with confectioners’ sugar if desired before serving.

Tips & Variations

• Use cold ingredients and chill the dough well between turns to achieve flaky layers.
• For a richer flavor, substitute the whole milk with half-and-half or add a tablespoon of vanilla extract to the dough.
• Try filling with almond paste or fruit preserves instead of chocolate for variety.
• If you don’t have chocolate batons, good-quality chocolate chips or small chocolate bars work just as well.

Storage

Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked croissants on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. Reheat baked croissants in a 350°F (175°C) oven for 5–7 minutes to regain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more time and effort to develop the gluten to the right consistency, but the process is the same. Just ensure the dough is soft and slightly tacky before refrigeration.

Why is it important to fold and chill the dough multiple times?

Folding and chilling create layers of dough and butter, which puff up during baking to give croissants their characteristic flaky texture. Skipping this step results in denser, less flaky pastries.

Homemade Chocolate Croissants Recipe

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4.8 from 96 reviews

This recipe guides you to make homemade chocolate croissants from scratch, featuring a flaky, buttery dough wrapped around rich semi-sweet chocolate. The dough is layered with a butter block through a folding and chilling process to create delicate layers. After shaping and proofing, the croissants are brushed with an egg wash and baked to golden perfection, making for an irresistible, bakery-quality treat at home.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 45 minutes (includes chilling and proofing time)
• Yield: 16 croissants 1x
• Category: Breakfast, Pastry, Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 cups (300ml) cold whole milk

For the Butter Layer:

• 1 cup (226g) unsalted butter, softened
• 2 tbsp all-purpose flour

For the Filling:

• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

Optional:

• Confectioners’ sugar for dusting

Instructions

1. Prepare the Dough: In a stand mixer bowl, combine flour, sugar, salt, and instant yeast. Slowly pour in the cold milk and knead with a dough hook attachment for about 5 minutes until the dough is soft yet slightly tacky. Cover the bowl and refrigerate the dough for 30 minutes to rest and develop flavors.
2. Make the Butter Layer: Beat the softened butter together with the flour until smooth. Shape this butter mixture into a 7×10-inch rectangle on parchment paper and refrigerate for 30 minutes to firm up for easier layering.
3. Encasing the Butter: Roll out the chilled dough into a 14×10-inch rectangle. Place the cold butter layer in the center of the dough and fold the dough edges over to fully encase the butter, sealing the edges tightly to prevent leakage during rolling.
4. First Fold and Chill: Roll out the dough with encased butter into a long 10×20-inch rectangle. Fold the dough lengthwise into thirds, like a letter. Cover and refrigerate for 30 minutes to relax the gluten and firm the butter.
5. Repeat Folding: Repeat the rolling out and folding process two more times for a total of three “turns,” chilling the dough for 30 minutes after each turn. This creates the flaky layers characteristic of croissants.
6. Final Refrigeration: After the last fold, refrigerate the dough for 4 hours or overnight to fully chill and develop texture for easier shaping.
7. Shape the Croissants: Roll the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Gently stretch each piece to about 8 inches long, place one chocolate baton at one end, and roll tightly towards the opposite end, sealing seams beneath the croissant.
8. Proof the Croissants: Arrange the shaped croissants on lined baking sheets, cover loosely with plastic wrap or a cloth, and proof at room temperature for 1 hour. Then refrigerate them for an additional hour to firm up before baking.
9. Prepare for Baking: Preheat the oven to 400°F (204°C). Whisk together one large egg and a tablespoon of milk to create an egg wash. Brush the croissants evenly with the egg wash for a shiny, golden finish.
10. Bake: Bake the croissants for 20 minutes, rotating the baking sheets halfway through to ensure even browning. Remove from the oven once they are puffed and golden brown.
11. Cool and Serve: Let the croissants cool slightly on a wire rack. Optionally dust with confectioners’ sugar before serving to add a touch of sweetness and elegance.

Notes

• Use cold ingredients to keep the butter from melting into the dough, which is key to flaky layers.
• Handle the dough gently while shaping to keep the layers intact.
• Proper chilling during folds helps create those signature croissant layers and prevents butter leakage.
• Proofing twice, once at room temperature and once refrigerated, improves texture and flavor.
• Use high-quality chocolate for the best flavor inside the croissants.
• These croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: Chocolate croissants, homemade pastry, French pastry, flaky croissants, chocolate pastry