Flaky Homemade Chocolate Croissants Recipe for Breakfast Joy

Golden, buttery layers flake apart with each heavenly bite of this decadent chocolate croissants recipe that melts in your mouth.

Inspired by classic French bakeries, these pastries combine rich, dark chocolate with delicate, crisp dough.

Baking these treats requires patience and precision, but the results are spectacular.

Professional bakers and home cooks alike adore the intricate process of crafting these elegant pastries.

The aroma of freshly baked croissants will drift through your kitchen, promising pure indulgence.

Each carefully rolled and folded croissant becomes a work of culinary art.

Dive into this delightful recipe and surprise everyone with your baking skills.

Chocolate Choices & Pastry Adjustments

• Keep butter cold but pliable by tapping it gently with a rolling pin between parchment paper, ensuring perfect layering without melting.
• Experiment with dark, milk, or white chocolate batons, or replace with almond paste, fruit preserves, or hazelnut spread for unique flavor profiles.
• Use a ruler and sharp pizza cutter to create uniform croissant shapes, ensuring even baking and professional-looking pastries.
• Create a warm, draft-free space by placing croissants in a turned-off oven with a pan of hot water underneath, promoting optimal rising conditions.
• Prepare dough and shape croissants a day in advance, storing them covered in the refrigerator overnight, then allowing them to come to room temperature before baking for maximum convenience.

How to Serve These Warm or Packed for Snacks

• Chocolate Croissant Companion Delights
• Café Pairing Magic: Serve these decadent chocolate croissants alongside a rich espresso or creamy cappuccino to enhance the buttery chocolate experience. The warm, flaky pastry complements the robust coffee notes perfectly.
• Brunch Centerpiece: Transform your morning spread by arranging these croissants on a beautiful wooden board with fresh berries, light honey drizzle, and a sprinkle of powdered sugar. Create an Instagram-worthy presentation that will wow your guests.
• Dessert Transformation: Elevate these croissants into an evening treat by adding a scoop of vanilla bean ice cream or a dollop of whipped cream. Drizzle with melted dark chocolate for an extra luxurious touch that turns a simple pastry into an elegant dessert.
• Sweet Companion Spread: Prepare a small side of raspberry or strawberry jam to complement the chocolate, offering guests a tangy contrast to the rich chocolate filling. The sweet-tart notes will create a delightful flavor balance.

How to Keep Croissants Fresh or Reheat Later

• Fridge Fresh Storage: Keep unbaked chocolate croissants in an airtight container in the refrigerator for up to 24 hours before baking. Wrap each croissant individually in plastic wrap to maintain moisture and prevent flavor absorption.
• Freezer Prep Technique: Freeze raw croissants on a baking sheet until solid, then transfer to freezer bags. These uncooked delights can stay frozen for 2-3 weeks, ready for surprise breakfast moments. Thaw overnight in the refrigerator before proofing and baking.
• Leftover Love Strategy: Baked chocolate croissants remain delicious for 2-3 days when stored in a sealed container at room temperature. Refresh slightly stale croissants by warming them in the oven at 300°F for 5-7 minutes to restore their crispy exterior and soft interior.
• Make-Ahead Magic: Prepare the entire croissant dough up to the final shaping stage and refrigerate for up to 24 hours. This technique allows for flexible baking schedules and fresh-baked morning treats with minimal morning preparation time.

Quick Recipe Overview

Prep Time:

Cook Time: 0 minutes

Total Time:

Calories: 330 kcal

Servings: 13

Ingredients for Chocolate Croissants Done Right

• Flour: Provides structure and foundation for the delicate pastry, choose high-protein bread flour for best texture.
• Salt: Enhances flavor and controls yeast activity, use fine sea salt for even distribution.
• Sugar: Feeds yeast and adds subtle sweetness, opt for granulated white sugar.
• Instant Yeast: Enables dough rising, select fresh and recently purchased yeast for reliable performance.
• Softened Butter: Creates tender layers and rich flavor, use high-quality European-style butter with higher fat content.
• Water: Hydrates and binds ingredients, use filtered water for consistent results.
• Milk: Adds richness and helps activate yeast, select whole milk for maximum flavor.

• Chocolate Batons or Chopped Chocolate: Provides delicious molten center, choose dark or semi-sweet chocolate with at least 60% cocoa for deep, complex flavor.

• Egg: Creates golden, glossy surface through egg wash, use fresh large eggs at room temperature.

Tools for Rolling & Filling Chocolate Pastry

• Stand mixer: Essential for perfectly mixing and developing the dough with minimal effort.
• Rolling pin: Crucial for rolling out and shaping the dough and butter slab with precision.
• Parchment paper: Perfect for creating the butter slab and preventing sticking during rolling.
• Pizza cutter: Helps cleanly slice the dough into uniform croissant pieces.
• Baking sheets: Provides a stable surface for chilling and baking the croissants.
• Small brush: Ideal for applying the egg wash evenly on the croissants.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.

Baking Instructions for Buttery Chocolate Croissants

• Dough Foundation

Create a silky smooth base by blending flour with yeast, butter, and liquid ingredients. Knead until the mixture transforms into a pillowy texture that feels soft and elastic.

• Chilling Phase

Allow the dough to rest and develop depth by relaxing in the refrigerator. This crucial waiting period helps build incredible flavor and structure for your pastry.

• Butter Ballet

Prepare a delicate butter sheet that will create those gorgeous flaky layers signature to classic croissants. Gently shape and chill the butter for perfect incorporation.

• Layering Magic

Carefully fold and roll the dough, creating multiple delicate layers that will give your croissants their signature light, airy texture. Each fold develops more complexity and richness.

• Chocolate Dream

Carefully roll out thin rectangles and nestle chocolate pieces along one edge. Gently roll each piece into beautiful curved shapes, allowing the chocolate to peek through slightly.

• Final Rise

Brush the shaped croissants with a golden egg wash, then let them relax in a cozy space until they become puffy and nearly doubled in size, promising a light, ethereal texture.

Buttery Chocolate Croissants

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• Total Time: 0 hours
• Yield: 13 1x

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Description

Homemade chocolate croissants blend French pastry techniques with rich chocolate layers for a delightful breakfast treat. Delicate, flaky pastry and melted chocolate create an irresistible morning indulgence you cannot resist.

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Ingredients

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• 4 cups (480 g) all-purpose flour
• 1 cup (226 g) unsalted butter, for laminating
• 24 chocolate batons or 3 chocolate bars, chopped or shaved
• ¾ cup (180 g) water
• ¼ cup (60 g) milk
• 1 egg (50 g), beaten for glazing
• 2 tbsps unsalted butter, room temperature
• 2 ¼ tsps (7 g or 1 packet) instant yeast
• 4 tbsps (50 g) granulated sugar
• 1 ¼ tsps (8 g) salt

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Instructions

1. Dough Preparation: Combine flour, salt, sugar, instant yeast, softened butter, water, and milk in a stand mixer. Knead until the mixture transforms into a smooth, elastic dough with developed gluten networks.
2. Dough Maturation: Refrigerate the dough in a lightly dusted container for 45 minutes. Extract and stretch into a 14×10-inch rectangular shape, then return to cold storage for an additional 30 minutes to stabilize the gluten structure.
3. Butter Lamination: Slice butter lengthwise into three uniform portions, sandwich between parchment paper, and flatten into a 7×10-inch rectangle with consistent thickness. Chill until firm and malleable.
4. Layering Technique: Position the butter slab centrally within the rolled-out dough, folding edges to completely encase the butter. Roll and fold the dough in thirds, creating intricate layered networks. Repeat this process three times to generate 27 delicate, flaky layers.
5. Shaping and Filling: Roll the laminated dough into a 16×8-inch rectangle. Divide into four sections, positioning chocolate batons or chopped chocolate at one edge of each section. Carefully roll into elegant crescents, placing them seam-side down on parchment-lined baking sheets. Refrigerate to solidify their structure.
6. Proofing and Baking: Brush the croissants with egg wash and allow them to proof in a warm environment until puffy. Bake in a preheated oven at 375°F (190°C) for approximately 15-20 minutes, or until golden brown and flaky.

Notes

• Gluten Development Matters: Kneading the dough thoroughly creates strong protein networks essential for achieving the signature croissant’s light, airy texture.
• Butter Temperature is Critical: Use butter at cool room temperature to ensure proper lamination and prevent melting during the folding process.
• Chill and Rest Strategically: Multiple refrigeration periods help relax gluten, stabilize butter layers, and develop complex flavor profiles in the pastry.
• Precision Equals Perfection: Consistent measurements and careful folding techniques are key to creating those signature delicate, flaky layers that define an exceptional chocolate croissant.

• Cook Time: 0 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 330
• Sugar: 6g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg