Flaky, buttery layers with a rich, gooey chocolate center.
These homemade chocolate croissants are buttery, flaky, and filled with rich, melty chocolate. Perfect for breakfast or a luxurious afternoon treat, they capture the essence of a French bakery in your own kitchen.
Why you'll want it now, Indulge in the ultimate chocolate and pastry combination, perfect for any occasion.
Why this recipe works
The use of high-fat European-style butter creates a tender and flaky pastry, while the overnight chilling allows the dough to develop deep flavor and perfect layers. The addition of high-quality chocolate ensures a rich and gooey filling.
Equipment
Mixing bowls
Rolling pin
Parchment paper
Baking sheets
Pastry brush
Sharp knife or pastry cutter
How to make it
In a large bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk, then add melted butter.
Gradually add the wet ingredients to the dry, mixing until a dough forms. Knead for 5 minutes until smooth.
Wrap the dough in plastic wrap and chill for 2 hours.
For the butter block, place cold butter between two sheets of parchment and pound into a 6-inch (15 cm) square. Chill until firm.
Roll chilled dough into a 10-inch (25 cm) square. Place butter block in the center and fold corners of dough over butter, sealing edges.
Roll dough into a 20 x 10-inch (51 x 25 cm) rectangle, fold into thirds, and chill for 1 hour. Repeat rolling and folding process two more times, chilling between each.
Roll dough into a 24 x 12-inch (61 x 30 cm) rectangle. Cut into 12 triangles.
Place chocolate pieces on the wide end of each triangle and roll towards the point, tucking the tip underneath.
Arrange croissants on a parchment-lined baking sheet, cover, and let rise until puffy, about 1 hour.
Preheat oven to 375°F (190°C). Brush croissants with egg wash.
Bake for 18-20 minutes until golden brown and flaky. Cool slightly before serving.
Enjoy these homemade chocolate croissants fresh out of the oven for a truly indulgent treat.
How you'll know it's ready
Croissants are ready when they are golden brown and the layers are visibly flaky.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. For convection ovens, reduce the temperature by 25°F and check a few minutes early.
Troubleshooting
If croissants are dense, ensure the dough was rolled thin enough and allowed to rise fully.
If butter leaks out during baking, ensure the dough was properly sealed around the butter block.
For uneven layers, ensure even rolling and folding without overworking the dough.
If chocolate melts out, ensure the croissants are tightly rolled.
Storage
Store in an airtight container at room temperature for up to 2 days. For best freshness, reheat in a warm oven before serving.
Make ahead
Prepare the dough and complete the first two folding steps, then freeze. Thaw overnight in the refrigerator before proceeding with final rolling and shaping.
Variations
Add a sprinkle of cinnamon sugar inside the croissants for a spiced twist.
Use milk chocolate for a sweeter filling.
Incorporate a layer of almond paste with the chocolate for almond chocolate croissants.
Frequently asked questions
Can I use store-bought puff pastry for these croissants?
For the best texture and flavor, making the dough from scratch is recommended. Store-bought puff pastry won't yield the same flaky layers.
How can I keep the croissants fresh longer?
Freeze the unbaked croissants after shaping. Bake directly from frozen, adding a few extra minutes to the baking time.
What type of chocolate is best for filling?
High-quality dark chocolate is ideal for a rich, gooey center. Milk chocolate can also be used for a milder flavor.
Can I make these croissants with a stand mixer?
Yes, a stand mixer with a dough hook can be used to knead the dough, but be careful not to overmix.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
