Description
This recipe makes delicious chocolate croissants with a flaky, buttery dough and a rich chocolate filling.
Ingredients
Scale
- For the Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup whole milk (warm, about 110°F or 43°C)
- 1 large egg (beaten, for egg wash)
- For the Butter Layer:
- 1 cup unsalted butter (cold, in a block)
- For the Filling:
- 1 cup semi-sweet chocolate chips (or chocolate batons)
Instructions
- Combine the warm milk and yeast in a small bowl and let sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
- Place the cold butter between two sheets of parchment paper and roll it into a rectangle about 1/2 inch thick. Chill in the refrigerator while the dough rises.
- Punch down the risen dough and roll it into a rectangle about 16×10 inches.
- Place the chilled butter block in the center of the dough and fold the dough over the butter, pinching the edges to seal.
- Roll the dough into a long rectangle (about 24×10 inches), fold into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each fold.
- Roll the dough into a large rectangle (24×12 inches). Cut into triangles about 4-5 inches wide at the base.
- Place a few chocolate chips or a chocolate baton at the wide end of each triangle. Roll the triangles tightly toward the point and place seam-side down on a parchment-lined baking sheet.
- Cover the croissants with a kitchen towel and let rise for 1 hour or until puffy.
- Preheat the oven to 400°F (200°C). Brush the tops with the beaten egg.
- Bake for 20-25 minutes, until golden brown and flaky.
- Cool on a wire rack for a few minutes and serve warm.
Notes
- Use high-quality chocolate for the best flavor.
- Make sure the butter is cold for the best flaky texture.
- Store leftovers in an airtight container.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg