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–+ servings

Homemade Chocolate Croissants

A delightful treat that envelops your senses in rich, buttery layers and decadent chocolate.
Print Recipe
Prep Time 5 hours 15 minutes
Cook Time 24 minutes
Total Time 5 hours 39 minutes
Servings: 12 croissants
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup water Essential for activating the yeast.
  • ½ cup whole milk Adds richness and moisture to the dough.
  • ¼ cup granulated sugar Sweetens the croissants slightly and aids in browning.
  • 2-½ teaspoons instant yeast Key ingredient for leavening the dough.
  • 4 cups bread flour Provides structure and chewiness to the croissants.
  • 1 teaspoon fine sea salt Enhances flavor and balances sweetness.
  • 4 tablespoons unsalted European-style butter Adds richness to the dough.
  • 20 tablespoons unsalted European-style butter Used for lamination to create flaky layers.
  • ¼ cup all-purpose flour Helps with rolling out the dough without sticking.
  • 1 unit egg yolk Gives color and richness when brushing on top before baking.
  • 1 tablespoon heavy cream For a glossy finish on baked croissants.
  • 24 unit chocolate batons The delicious filling of your croissants.

Method
 

  1. Prepare the Dough: Begin by combining water, milk, sugar, and instant yeast in a mixing bowl. Let it sit until frothy, about five minutes. Gradually add bread flour and salt, mixing until a rough dough forms.
  2. Incorporate Butter: Once your dough has formed, incorporate the cubed European-style butter by kneading it into the mixture until fully incorporated.
  3. Laminate the Dough: Roll out your dough into a rectangle shape and place softened butter on one half before folding over the other half like a book cover. Roll out again gently and fold several times to create layers.
  4. Chill and Shape: Wrap your dough in plastic wrap and refrigerate for at least two hours. Once chilled, roll out into triangles that will hold your chocolate filling.
  5. Fill with Chocolate: Place chocolate batons along the wide end of each triangle before rolling them tightly towards the pointy end to form croissants.
  6. Bake to Perfection: Allow your shaped croissants to proof until doubled in size before brushing with egg yolk mixture for shine. Bake in a preheated oven until golden brown and flaky.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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