These chocolate croissants are a sweet and flaky treat that will make your mornings shine. With layers of buttery pastry and a gooey dark chocolate center, they’re a perfect pick-me-up for any day.
This recipe highlights solutions for tough dough, flavor depth, and proper lamination techniques, enhancing the baking experience for homemade croissants.
I remember the first time I attempted to bake them, it felt overwhelming, but the end result made all the effort worthwhile. The aroma wafting through the kitchen was so mouthwatering, I couldn’t wait to dive in. I struggled with the dough sticking to the counter, but a bit of flour did the trick, and soon enough, I was on my way to creating something special.
This recipe shines because it focuses on simple yet effective techniques to create that desired flaky texture without getting too complicated. With a prep time of around 14 hours, you’ll want to plan ahead, but the 20-minute baking time means you won’t be waiting long to enjoy that warm, melty chocolate goodness.
If you’re looking for a delightful pairing, check out my Puff Pastry Apple Rosettes recipe next!
Table of contents
Why You Will Love This Recipe
- Buttery Flakiness , The layers of cold butter folded into the dough create a beautifully flaky texture that melts in your mouth. Each bite reveals that satisfying crunch, making for an irresistible treat.
- Rich Chocolate Filling , Using high-quality dark chocolate ensures a deep, luxurious flavor that perfectly contrasts with the light pastry. The melted chocolate adds a rich element that elevates the whole experience.
- Long-Lasting Freshness , These chocolate croissants can be made ahead of time and stored, allowing for a delicious breakfast or snack whenever the craving strikes. Their flaky texture holds up well, even days later!
- Mastering a Classic Technique , Learning to laminate dough is a rewarding skill that opens the door to various baked goods. Perfecting this method not only gives you beautiful croissants but also boosts your confidence in the kitchen.
Chocolate Croissants
- Prep Time: 14 hours
- Cool Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 14 hours 20 minutes
- Yield: 16 croissants 1x
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicious dark chocolate croissants made with flaky pastry and rich chocolate filling.
Ingredients
- 3 tablespoons unsalted butter, room temperature, cut into small pieces
- 4 cups all-purpose flour, preferably unbleached
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
- 1 1/4 cups cold milk, whole milk preferred
- 1 1/2 cups unsalted butter, cold, for lamination
- 1 large egg, for egg wash
- 2 bars dark chocolate bars, for filling
Instructions
- Step 1: Cut the 3 tablespoons of room temperature butter into small pieces. In the bowl of a stand mixer fitted with the dough hook, combine the butter pieces with the 4 cups of flour, 1/4 cup sugar, 1 tablespoon active dry yeast, and 2 teaspoons salt. Mix until the butter is distributed evenly throughout the dry ingredients to promote flakiness.
- Step 2: While mixing on low speed, slowly pour in 1 1/4 cups cold whole milk. Continue mixing and kneading the dough for approximately 5 minutes until it becomes smooth. The dough should not stick excessively to the bowl at this point.
- Step 3: Remove the dough from the mixer, wrap it tightly in plastic wrap, and chill in the refrigerator for 1 hour. This resting period allows gluten to develop properly, which is essential for good structure.
- Step 4: Place the 1 1/2 cups cold unsalted butter between two sheets of parchment paper. Using a rolling pin or similar tool, pound the butter into a flat square approximately 7 inches (18 cm) on each side. Keep the butter cold throughout this step to maintain its integrity.
- Step 5: On a lightly floured surface, roll out the chilled dough into a rectangle. Place the cold butter square in the center of the dough. Fold the dough edges over the butter, enclosing it completely. This folding traps the butter, crucial for creating flaky layers.
- Step 6: Roll out the dough and butter package into a rectangle again, then fold it into thirds (like a letter). Repeat this fold and roll process two more times, making sure to chill as needed and keep the dough and butter cold to prevent melting.
- Step 7: After the final rest, roll the dough out and cut into triangles. Place a piece of the dark chocolate bar at the base of each triangle before rolling them into crescent shapes. This ensures a generous chocolate filling inside every croissant.
- Step 8: Arrange the shaped croissants on a baking sheet. Allow them to rise in a warm spot, covered, until they double in size. This proofing step is crucial for a fluffy, airy texture.
- Step 9: Preheat your oven to the required baking temperature (not specified in source but typically 400°F / 200°C). Brush each croissant lightly with beaten egg for browning. Bake for 20 minutes or until golden brown. Rotate the baking sheet halfway through baking for even browning. If tops brown too quickly, tent with foil for the last 10 minutes.
Notes
- Room Temperature: Store croissants in an airtight container at room temperature. Consume within 2 days to maintain freshness and texture.
- Refrigeration: Place croissants in an airtight container in the refrigerator for up to 5 days. Warm slightly before serving to restore flakiness.
- Freezing: Wrap croissants individually in plastic wrap then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before eating.
- If dough feels too sticky during kneading, gradually sprinkle up to 1/4 cup additional flour until smooth after the 5-minute kneading.
- If croissants do not rise sufficiently during proofing, cover and let rest in a warm spot for an additional 30 minutes before baking.
- Butter leaks during lamination can be prevented by ensuring it remains cold and uniformly pounded into the 7-inch square, chilling every 30 minutes if necessary.
- For uneven baking results, rotate the baking sheet halfway through the 20-minute bake time.
- Tent croissants with foil if they brown too quickly to avoid burning.
Nutrition
- Serving Size: 1 croissant
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Go for a good quality all-purpose flour; it’s key for that flaky texture in croissants. Make sure it’s fresh for best results!
- Unsalted butter: Use a high-fat content butter for rich flavor and a flaky texture. It’s best to keep it cold until you incorporate it into the dough.
- Granulated sugar: This adds just the right hint of sweetness. Choose a fine sugar to help it dissolve evenly in the dough.
- Active dry yeast: Fresh yeast is vital for proper rising. Check the expiration date, expired yeast won’t give your croissants the lift they need.
- Whole milk: Look for whole milk for a creamy dough; it adds moisture. Make sure it’s lukewarm when adding to activate the yeast effectively!
- Egg yolks: The richness from egg yolks brings flavor and helps with color. Use fresh yolks, and beat them lightly before adding to the mix.
- Chocolate: Go for high-quality dark chocolate for filling to add depth. Bar chocolate works best over chips for a richer experience.
- All-purpose flour: Go for a good quality all-purpose flour; it’s key for that flaky texture in croissants. Make sure it’s fresh for best results!
- Unsalted butter: Use a high-fat content butter for rich flavor and a flaky texture. It’s best to keep it cold until you incorporate it into the dough.
- Granulated sugar: This adds just the right hint of sweetness. Choose a fine sugar to help it dissolve evenly in the dough.
- Active dry yeast: Fresh yeast is vital for proper rising. Check the expiration date, expired yeast won’t give your croissants the lift they need.
- Whole milk: Look for whole milk for a creamy dough; it adds moisture. Make sure it’s lukewarm when adding to activate the yeast effectively!
- Egg yolks: The richness from egg yolks brings flavor and helps with color. Use fresh yolks, and beat them lightly before adding to the mix.
- Chocolate: Go for high-quality dark chocolate for filling to add depth. Bar chocolate works best over chips for a richer experience.
Recipe Tips
- If your dough feels too sticky while kneading, sprinkle ¼ cup of extra flour gradually until it achieves smooth consistency after 5 minutes of kneading.
- When your croissants don’t rise sufficiently during proofing, let them sit in a warm place, covered, for an additional 30 minutes before baking.
- If the butter leaks out during lamination, ensure it is cold and pounded into a 7-inch square every 30 minutes before folding.
- For uneven baking, rotate the baking sheet halfway through the 20 minutes to ensure even heat distribution across all croissants.
- If the tops of your croissants brown too quickly, tent them with foil for the last 10 minutes of baking to prevent burning.
Serving Suggestions
Serve chocolate croissants warm with espresso or a glass of almond milk. Pair with fresh fruit or a light fruit compote to complement the chocolate flavor.
Add chocolate croissants to a brunch spread alongside quiche or a fruit tart. Use them to create desserts like chocolate croissant bread pudding or a luxurious chocolate croissant pudding.
Top croissants with a drizzle of dark chocolate ganache or serve with raspberry sauce. Consider a dusting of powdered sugar for an elegant touch before serving.
Recipe variations
- You can use high-quality chocolate bars weighing 8 ounces total for rich filling in your chocolate croissants, enhancing their authentic taste and texture.
- Add ¼ cup of granulated sugar and 2 teaspoons of salt to the dough mixture for subtle sweetness and balanced flavor throughout the croissants.
- Either cold milk or cold cream can be used to hydrate the dough, but cold milk at 1 ¼ cups is preferred for proper lamination in the dough.
- If making multiple batches, you can scale the recipe by doubling all ingredients to produce 32 croissants, keeping the butter cold and adjusting chill times accordingly.
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How to Store?
To keep your chocolate croissants fresh and delicious, follow these storage tips:
Room Temperature: Place croissants in an airtight container at room temperature. Consume within 2 days to maintain freshness and texture.
Refrigeration: Store croissants in an airtight container inside the refrigerator for up to 5 days. Warm slightly before serving to restore flakiness.
Freezing: Wrap croissants individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm before eating.
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