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Homemade Chocolate Croissants (A Buttery, Flaky Delight)

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Buttery, flaky homemade croissants filled with rich chocolate, baked to golden perfection. A bakery-worthy pastry that’s indulgent, elegant, and absolutely worth the effort.

Ingredients

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 (about 110°F/43°C)

2 tablespoons unsalted butter, softened

1 cup (225g) unsalted butter, cold and shaped into a rectangle (for laminating)

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

1 large egg

1 tablespoon milk

Instructions

  1. In a bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Add flour, salt, and softened butter. Mix into a dough and knead until smooth. Cover and let rise 1–2 hours until doubled.
  3. Shape cold butter into a 6×8-inch rectangle between parchment paper and refrigerate.
  4. Roll dough into a rectangle, place butter in the center, and fold to encase it.
  5. Roll and fold dough 3 times, chilling between folds for flaky layers.
  6. After final fold, roll dough into a large rectangle and cut into smaller rectangles for croissants.
  7. Place chocolate at one end of each rectangle, roll tightly, and place seam-side down on a baking sheet.
  8. Cover loosely and let rise about 1 hour until puffy.
  9. Whisk egg with milk, brush over croissants, and bake at 400°F (200°C) for 15–20 minutes until golden and crisp.

Notes

For best results, keep dough and butter cold during laminating to prevent butter from melting.

Let dough rest overnight in the fridge to simplify timing.

Use white, milk, or dark chocolate depending on preference.

Top with sliced almonds, drizzle with melted chocolate, or dust with powdered sugar for variations.

Freeze unbaked croissants after shaping and bake straight from frozen with extra time.

Nutrition

Find it online: https://justsosavory.com/homemade-chocolate-croissants-a-buttery-flaky-delight/