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Homemade Chocolate Croissants Recipe

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Delight in flaky, buttery homemade chocolate croissants crafted from scratch with layers of tender dough and rich chocolate batons. This recipe guides you through making and laminating croissant dough, shaping it around bittersweet chocolate, and baking to golden perfection, offering bakery-quality pastries in your own kitchen.

Ingredients

For the Croissant Dough

  • ¾ cup (180 grams) water
  • ½ cup (120 grams) whole milk
  • ¼ cup (50 grams) granulated sugar
  • 2-½ teaspoons (9 grams) instant yeast
  • 4 cups (480 grams) bread flour
  • 1 teaspoon (7 grams) fine sea salt
  • 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, cubed and softened

For the Croissant Butter Block

  • 20 tablespoons (280 grams or 2-1/2 sticks) unsalted European-style butter, softened and cubed
  • ¼ cup (30 grams) all-purpose flour

For Finishing

  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 24 chocolate batons (or 2 (4-ounce) bittersweet baking bars cut into ½-inch sticks)

Instructions

  1. Make Croissant Dough: In the bowl of a stand mixer fitted with a dough hook, combine water, milk, granulated sugar, instant yeast, bread flour, salt, and softened butter cubes in that order. Mix on low speed until the dough forms and sides of the bowl are clean, then knead for 5 minutes. Transfer dough to a work surface and knead for 1 minute more to fully incorporate the butter, even if the dough isn’t perfectly smooth.
  2. First Proof: Place the dough in a covered bowl and let it rise for 1 to 2 hours until it nearly doubles in size. Do not overproof. Once doubled, gently deflate the dough to remove gas bubbles, wrap tightly in plastic wrap, and chill in the freezer for up to 15 minutes.
  3. Prepare Butter Block: In a clean bowl, mix the softened butter with all-purpose flour using a paddle attachment on low speed until combined and smooth without any lumps. Scrape down the bowl and mix again briefly.
  4. Laminate Dough – First Butter Application: Roll the chilled croissant dough on a lightly floured surface into approximately a 10-by-20 inch rectangle. Brush away excess flour. Evenly spread the butter block over the bottom 3/4 of the dough, ensuring it reaches all edges but leaving the top 1/4 bare. Fold the top dough portion down about 5 inches (¼ way), then repeat folding two more times until butter no longer shows.
  5. First Turn: Rotate the dough 90 degrees counterclockwise so the seam is on the right side. Roll lengthwise gently to an 8-by-20 inch rectangle, brushing off excess flour. Fold the top third down, then fold the bottom third up like a business letter. Wrap tightly in plastic wrap and refrigerate for 2 hours.
  6. Shape Dough for Cutting: Roll the chilled dough to approximately 8-by-12 inches. If resistant, wrap and chill for 15-30 minutes. Then roll it out to 11-by-19 inches with minimal flour, trimming edges for a precise 10-by-18 inch rectangle.
  7. Cut Dough: Slice the rectangle vertically down the middle into two 5-inch strips, then horizontally into five 3-inch segments, yielding twelve 3-by-5 inch rectangles in total.
  8. Shape Croissants: Place two chocolate batons off-center on each rectangle. Fold one short side over the chocolate to the center and press to seal, then fold the opposite short side similarly. Fold the two halves toward each other to encase the chocolate fully. Repeat for all pieces and place seam side down on parchment-lined baking sheets, six per sheet. Cover loosely with plastic wrap.
  9. Second Proof: Allow croissants to proof in a warm place for 2 to 4 hours until nearly doubled in size and very jiggly to the touch.
  10. Preheat Oven: Place racks in the lower middle and middle of the oven and preheat to 425ºF (218ºC).
  11. Apply Egg Wash and Create Steam: Gently remove plastic wrap. Whisk egg yolk and heavy cream, then brush the mixture evenly over the croissants. Using a food-safe spray bottle, spritz cold water onto the parchment around the croissants to generate steam during baking, which helps puff the croissants.
  12. Bake the Croissants: Immediately reduce oven temperature to 375ºF (190ºC). Bake croissants for 24 to 26 minutes, rotating and switching baking sheets halfway through for even browning. They should turn a beautiful golden brown.
  13. Cool and Serve: Remove from oven and allow croissants to cool briefly before serving. For best texture and flavor, enjoy fresh. Store leftovers at room temperature for up to 24 hours or in a covered container longer, reheating gently in a toaster oven to refresh.

Notes

  • Use European-style butter for optimal flavor and moisture content in both dough and butter block.
  • Instant yeast is preferred for consistent proofing times; adjust slightly if using active dry yeast.
  • Do not overproof the dough to avoid loss of structure and texture in the croissants.
  • Chilling the dough between folds is crucial to maintain layers and prevent butter melting.
  • Use a food-safe spray bottle to create steam inside the oven, which helps develop crisp flaky crust.
  • Store croissants at room temperature and consume within 24 hours for best quality; reheat for freshness if needed.

Find it online: https://justsosavory.com/homemade-chocolate-croissants-recipe/