chocolate croissant recipe
Flaky, buttery, and filled with rich chocolate, this chocolate croissant recipe brings French bakery magic to your kitchen. Perfect for breakfast or brunch!
Ingredients
For the Croissant Dough:
- 3 ½ cups 440g bread flour – Provides structure and chewiness.
- ¼ cup 50g granulated sugar – Adds a touch of sweetness to balance the butter.
- 2 ¼ tsp 1 packet active dry yeast – Helps the dough rise, creating light, airy layers.
- 1 tsp salt – Enhances the flavor and controls fermentation.
- 1 cup 240ml warm milk – Activates the yeast and keeps the dough soft.
- 2 tbsp 30g unsalted butter, softened – Enriches the dough.
For the Butter Layer (Lamination):
- 1 cup 225g European-style unsalted butter, cold – The key to achieving ultra-flaky layers.
For the Filling:
- 4 oz 110g high-quality dark chocolate, chopped – Use 60-70% cocoa for a deep, indulgent flavor.
For the Egg Wash:
- 1 egg yolk + 1 tbsp milk – Creates a beautiful golden brown crust.
Ingredient Notes & Substitutions
- 🔹 Flour Choice – Bread flour is ideal for strong structured dough, but all-purpose flour can work for a slightly softer texture.
- 🔹 Butter Matters! – Opt for European-style butter higher fat content for the most luxurious, rich flavor.
- 🔹 Chocolate Options – Swap dark chocolate for semi-sweet milk chocolate, or even hazelnut spread for a different twist.
- 🔹 Dairy-Free Alternative – Use plant-based butter and oat milk for a vegan-friendly version.
Instructions
Step 1: Prepare the Croissant Dough
- Activate the Yeast – In a bowl, mix warm milk (about 110°F / 43°C) with sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough – In a large bowl, combine flour, salt, and softened butter. Gradually add the yeast mixture and knead until a smooth, slightly sticky dough forms (about 8 minutes by hand or 5 minutes with a stand mixer).
- First Rise – Cover the dough with plastic wrap and refrigerate for overnight fermentation (at least 8 hours). This slow rise enhances flavor and texture.
Step 2: Laminate the Dough (Creating Flaky Layers)
- Prepare the Butter Block – Place cold butter between two sheets of parchment paper. Roll it into a 6x8-inch rectangle and chill.
- Roll & Fold – On a lightly floured surface, roll out the chilled dough into a 10x14-inch rectangle. Place the butter block in the center and fold the dough over it like a letter.
- Chill & Repeat – Roll out the dough again and fold it into thirds. Refrigerate for 30 minutes. Repeat this folding and chilling process two more times to create ultra-flaky layers.
Step 3: Shape the Croissants
- Roll Out the Dough – Once fully laminated, roll the dough into a 10x20-inch rectangle and trim the edges for even layers.
- Cut & Fill – Slice into 3.5x6-inch rectangles. Place two small strips of dark chocolate on each piece and roll them tightly, seam-side down.
- Final Rise – Arrange croissants on a lined baking sheet, cover loosely, and let them proof at room temperature for 2 hours, until puffy.
Step 4: Bake to Perfection
- Preheat the Oven – Set to 375°F (190°C) and place a rack in the center.
- Brush with Egg Wash – Lightly coat the croissants with an egg yolk + milk mixture for a glossy finish.
- Bake – Bake for 18-22 minutes until golden brown and crisp. The layers should be distinct and the chocolate deliciously melted inside.
- Cool Slightly & Enjoy – Let croissants rest for 10 minutes before indulging in their buttery, flaky goodness!
Quick Tips for Success
- ✔ Keep Everything Cold – Cold butter and chilled dough are key to perfect lamination.
- ✔ Don’t Rush the Process – The best croissants require slow proofing and precise folding.
Notes
📊 Nutrition Information (Per Croissant)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 220mg
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 6g