Homemade Chocolate Croissants (A Buttery, Flaky Delight)

These homemade chocolate croissants are one of my favorite pastries to bake when I want something truly indulgent. I love how the buttery, flaky layers wrap around rich chocolate, creating a bakery-worthy treat right from my own oven. While they take time and patience, the result is absolutely worth it a golden, crisp exterior with a soft, chocolate-filled center.

Why You’ll Love This Recipe

I love this recipe because it makes me feel like I’ve brought a little piece of a French bakery into my kitchen. The dough is tender and layered, the chocolate filling melts beautifully, and the aroma while they bake is irresistible. I also enjoy that I can prepare the dough the night before, then bake fresh croissants in the morning. It’s a project that feels special but is incredibly rewarding.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE DOUGH:
3 3/4 cups (450g) all-purpose flour
1/4 cup (50g) granulated sugar
1 teaspoon salt
2 1/4 teaspoons (1 packet) active dry yeast
1 cup (240ml) warm milk (around 110°F or 43°C)
2 tablespoons unsalted butter, softened

FOR LAMINATING:
1 cup (225g) unsalted butter, cold and cut into a rectangle

FOR THE FILLING:
8 ounces (225g) semi-sweet or dark chocolate, cut into bars or sticks

FOR THE EGG WASH:
1 large egg
1 tablespoon milk

Directions

1. I start by combining the warm milk, sugar, and yeast in a bowl. I let it sit for 5–10 minutes until foamy.
2. I add the flour, salt, and softened butter, mixing until a dough forms. I knead until smooth, then cover and let it rise for 1–2 hours until doubled in size.
3. I shape the cold butter into a rectangle between parchment sheets, about 6×8 inches, and refrigerate.
4. Once the dough has risen, I roll it out into a rectangle, place the butter in the center, and fold the dough over to encase it.
5. I roll and fold the dough several times (about 3 turns), chilling it between each fold to create flaky layers.
6. After the final fold, I roll the dough into a large rectangle and cut it into smaller rectangles for croissants.
7. I place a piece of chocolate at one end of each rectangle, roll it up tightly, and place the croissants seam-side down on a baking sheet.
8. I cover them loosely and let them rise again for about 1 hour until puffy.
9. I whisk together the egg and milk, then brush the croissants with the egg wash.
10. I bake at 400°F (200°C) for 15–20 minutes, until golden brown and crisp.

Servings and Timing

This recipe makes about 12 croissants. It takes around 1 hour of active prep time, plus about 4–5 hours for rising and laminating. Total time, including chilling and baking, is around 6–7 hours (or overnight if I rest the dough in the fridge).

Variations

Sometimes I use white chocolate or milk chocolate instead of dark for a sweeter flavor. I also like adding a sprinkle of sliced almonds on top before baking for extra texture. For a festive twist, I drizzle the baked croissants with melted chocolate or dust them with powdered sugar.

Storage/Reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in a 325°F oven for 5–7 minutes so they crisp up again. They also freeze beautifully—I freeze them unbaked after shaping, then bake directly from frozen, adding a few extra minutes to the bake time.

FAQs

Can I make the dough the night before?

Yes, I often let the dough rest overnight in the refrigerator to make the process easier the next day.

Do I have to use active dry yeast?

Instant yeast works as well; I just skip the proofing step and mix it directly with the dry ingredients.

How do I keep the butter from breaking through the dough?

I make sure both the dough and butter are cold and similar in texture before laminating.

Can I make mini croissants with this recipe?

Yes, I cut the dough into smaller rectangles and reduce the bake time slightly.

What’s the best chocolate to use?

I prefer semi-sweet or dark chocolate bars cut into sticks, but chocolate chips work if that’s all I have.

Can I freeze baked croissants?

Yes, I wrap them tightly and freeze for up to 2 months, then reheat in the oven.

Why are my croissants dense instead of flaky?

Usually this happens if the dough wasn’t laminated enough or if the butter melted during folding. Keeping everything cold helps.

Can I use salted butter for the dough?

I stick to unsalted butter for better control of flavor, but salted works in a pinch I just reduce the added salt slightly.

How do I know when they’re fully baked?

I bake until they’re golden brown and sound slightly hollow when tapped on the bottom.

Conclusion

I love how these homemade chocolate croissants capture the perfect balance of buttery layers and rich chocolate filling. They take time and care, but the reward is a pastry that looks and tastes like it came straight from a French bakery. Whenever I make them, they bring a touch of indulgence and elegance to the table.

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