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Homemade Chocolate Croissants

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Indulge in the flaky, buttery goodness of homemade chocolate croissants. This recipe guides you through creating these classic pastries from scratch, filled with rich, melted chocolate.

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 (1 packet) active dry yeast
  • 3/4 cup (180ml) lukewarm milk
  • 1/4 cup (60ml) lukewarm water
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 cup (2 sticks, 226g) unsalted butter, cold
  • 6 ounces (170g) semi-sweet chocolate, cut into batons or chunks
  • 1 large egg, beaten, for egg wash

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Stir in the yeast.
  2. In a separate bowl, combine the lukewarm milk, lukewarm water, and melted butter.
  3. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
  6. On a lightly floured surface, roll the cold butter into a 6×8 inch rectangle.
  7. On a lightly floured surface, roll the chilled dough into a 12×16 inch rectangle.
  8. Place the cold butter rectangle in the center of the dough rectangle. Fold the sides of the dough over the butter, overlapping slightly in the middle. Pinch the seams to seal.
  9. Roll the dough into a 12×18 inch rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
  10. Repeat the rolling and folding process twice more, refrigerating for 30 minutes between each fold.
  11. After the final fold, roll the dough into a 12×24 inch rectangle. Cut the dough in half lengthwise.
  12. Cut each half into 6 triangles.
  13. Place a chocolate baton or chunk at the base of each triangle and roll up towards the point.
  14. Place the croissants on a baking sheet lined with parchment paper, with the point facing down.
  15. Cover loosely with plastic wrap and let proof for 1-2 hours, or until doubled in size.
  16. Preheat oven to 375°F (190°C).
  17. Brush the croissants with the egg wash.
  18. Bake for 18-22 minutes, or until golden brown.
  19. Let cool slightly before serving.

Notes

Serve warm with a dusting of powdered sugar or a cup of coffee for the ultimate indulgence.

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