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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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