Description
Chocolate Croissants are buttery, flaky pastries filled with rich dark chocolate for a luxurious and indulgent experience. A classic French-inspired treat, these croissants balance a delicate, crisp texture with a gooey, melted chocolate center. Ideal for breakfast, brunch, or dessert, they’re simple enough for home bakers yet elegant enough for special occasions. Whether served warm from the oven or enjoyed later with coffee, each bite offers a perfect blend of light layers and deep, chocolaty flavor.
Ingredients
Scale
For the Dough:
- 3¼ cups bread flour
- 1 cup whole milk
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon fine sea salt
- 3 tablespoons unsalted butter
For the Butter Block:
- 1 cup European-style butter, cold
- 1 tablespoon all-purpose flour
For the Filling:
- 8 ounces dark chocolate bars (or chocolate baking sticks)
- Optional: ½ cup semi-sweet chocolate chips
For Finishing:
- 1 egg + 1 tablespoon water (for egg wash)
- Optional: Coarse sugar for topping, Powdered sugar or Chocolate drizzle
Instructions
- Prepare the Dough: In a large bowl, mix bread flour, milk, yeast, sugar, and salt. Knead until smooth, then incorporate the softened butter. Cover and refrigerate for 30 minutes.
- Make the Butter Block: Mix cold butter with flour, shape into a rectangle, and chill.
- Laminate the Dough: Roll out chilled dough, place the butter block in the center, and fold like a letter. Repeat rolling and folding three times, chilling between each fold.
- Shape the Croissants: Roll dough into a large rectangle. Cut into long triangles using a knife or pizza cutter. Place a chocolate bar at the base of each triangle and roll up tightly.
- Proof: Arrange on a parchment-lined baking sheet, cover, and proof for 1–2 hours until puffy.
- Bake: Brush with egg wash. Bake at 375°F (190°C) for 15–20 minutes, until golden brown.
- Serve: Cool slightly before serving. Enjoy warm for the best flaky texture and melted chocolate filling.
Notes
- Handle dough gently during lamination to preserve flaky layers.
- You can use all-purpose flour, but bread flour yields a chewier texture.
- Substitute butter and egg wash with vegan alternatives for a plant-based version.
- Reheat croissants in the oven (not the microwave) to restore crispness.
- Freeze unbaked croissants and bake later for fresh results.
- Prep Time: 1 hour
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Category: Breakfast / Pastry / Dessert
- Method: Baking / Laminating / Rolling
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: ~320
- Sugar: ~12 g
- Sodium: ~180 mg
- Fat: ~18 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: ~34 g
- Fiber: ~2 g
- Protein: ~6 g
- Cholesterol: ~60 mg