Indulge in the heavenly combination of flaky pastry and rich chocolate with this homemade chocolate croissants recipe. Perfect for breakfast, dessert, or any time you’re craving a sweet treat, these croissants are sure to impress with their delicious flavors and buttery layers.

Why You’ll Love This Recipe?

The buttery, flaky layers of pastry combined with the gooey chocolate filling create a decadent and irresistible treat.
Despite the intricate appearance, these chocolate croissants are surprisingly easy to make, making them a great weekend baking project.

These homemade chocolate croissants are perfect for meal prepping – bake a batch and enjoy them throughout the week for a quick and delicious breakfast or snack.

Ingredient Notes:

Ingredients:

For the Dough:

All-purpose flour
Granulated sugar
Salt
Instant yeast
Cold whole milk

For the Butter Layer:

Unsalted butter, softened
All-purpose flour

For the Filling:

Chocolate batons or high-quality semi-sweet chocolate, cut into bars

For the Egg Wash:

Large egg
Milk

Optional:

Confectioners sugar for dusting

Instructions:

In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold milk and knead with a dough hook for 5 minutes until soft but slightly tacky. Cover and refrigerate for 30 minutes.

For the butter layer, beat softened butter and flour until smooth. Shape into a 6×8-inch rectangle and refrigerate for 30 minutes.
Roll out the dough into a 12×8-inch rectangle. Place the chilled butter layer in the center and fold the dough over it to encase the butter. Seal edges tightly.

Roll the dough into a 12×8-inch rectangle and fold lengthwise into thirds. Cover and refrigerate for 30 minutes. Repeat this folding and chilling process two more times for a total of three “turns.”
After the final fold, refrigerate the dough for 2 hours or overnight.
Roll out the chilled dough into an 8×16-inch rectangle. Cut into sixteen 4×2-inch rectangles. Gently stretch each piece to 6 inches long, add a chocolate baton at one end, and roll tightly, seam-side down.

Arrange croissants on lined baking sheets. Cover loosely and proof at room temperature for 1 hour, then refrigerate for another hour.
Preheat the oven to 375°F (190°C). Whisk together egg and milk for the egg wash and brush over the croissants.
Bake croissants for 15 minutes, rotating pans halfway through. Let cool slightly on a wire rack and dust with confectioners’ sugar before serving, if desired.

Notes:

Keep dough and butter cold throughout the process for best results. Croissants can be frozen before baking; proof and bake directly from frozen, adding a few extra minutes to the bake time.

Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes
Servings: 16 croissants

Helpful Tips:

Use high-quality chocolate for the filling to enhance the flavor of the croissants.

For a shiny finish, brush the croissants with the egg wash right before baking.
Store any leftover croissants in an airtight container at room temperature for up to 2 days.

Expert Tips for the Best Results:

Make sure to properly chill the dough and butter between folds to create the flaky layers characteristic of croissants.

When rolling out the dough, work quickly to prevent the butter from melting and losing its distinct layers.
Experiment with different fillings such as almond paste or fruit preserves for a unique twist on classic chocolate croissants.

Serving Suggestions:

Enjoy these homemade chocolate croissants with a hot cup of coffee or a glass of cold milk for a perfect breakfast or snack.

Storage and Reheating Tips:

To store leftover croissants, place them in an airtight container and keep them at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-10 minutes until warmed through.

Frequently Asked Questions:

Can I use store-bought puff pastry instead of making the dough from scratch?

While store-bought puff pastry can be used as a shortcut, the homemade dough will yield the best results in terms of flavor and texture.

Can I freeze the unbaked croissants for later?

Yes, you can freeze the unbaked croissants before proofing. When ready to bake, let them thaw and proof before baking as directed.

Can I use milk chocolate instead of semi-sweet chocolate for the filling?

Yes, you can use milk chocolate for a sweeter flavor profile, but semi-sweet chocolate is recommended for a more balanced taste.

How long do these chocolate croissants stay fresh?

These croissants are best enjoyed fresh on the day they are baked but can be stored for up to 2 days in an airtight container.

Conclusion:

Treat yourself to the ultimate indulgence with these homemade chocolate croissants. With their buttery layers and rich chocolate filling, they are a delightful treat for any occasion. Try this recipe today and elevate your baking skills while satisfying your sweet cravings. Enjoy!

Why You’ll Love This Recipe?

Ingredient Notes:

Helpful Tips:

Expert Tips for the Best Results:

Serving Suggestions:

Storage and Reheating Tips:

Frequently Asked Questions:

Conclusion:

Homemade Chocolate Croissants Recipe

Description

Ingredients

For the Dough:

For the Butter Layer:

For the Filling:

For the Egg Wash:

Optional:

Instructions

Notes

Nutrition