Homemade Chocolate Croissants (Printable version)
Flaky croissants filled with rich chocolate, buttery layers, and a crisp golden crust.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour, plus extra for dusting
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon salt
04 - 2 1/4 teaspoons active dry yeast
05 - 3/4 cup whole milk, lukewarm
06 - 2 tablespoons unsalted butter, softened
→ Butter Layer
07 - 1 cup unsalted butter, cold
→ Filling
08 - 4 ounces good-quality bittersweet or semisweet chocolate, chopped or 8 chocolate batons
→ Egg Wash
09 - 1 large egg
10 - 1 tablespoon milk
# How to Prepare:
01 - Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy.
02 - Add flour, sugar, salt, and softened butter to yeast mixture. Mix until a rough dough forms. Knead for 5–7 minutes until smooth and elastic.
03 - Shape dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
04 - Place cold butter between two sheets of parchment paper. Pound and roll into a 6 x 8-inch rectangle. Refrigerate if butter becomes soft.
05 - Roll chilled dough on a floured surface into a 10 x 14-inch rectangle. Place butter slab on one half, fold over the other half, and press edges to seal.
06 - Roll dough gently into a 10 x 20-inch rectangle. Fold in thirds like a letter. Wrap and refrigerate for 30 minutes.
07 - Repeat rolling and folding process two more times, rotating dough 90 degrees between each fold. Refrigerate for 30 minutes between each turn.
08 - Roll laminated dough into a 10 x 20-inch rectangle. Cut into 8 equal rectangles. Place chocolate at one end of each rectangle and roll tightly into a log. Place seam-side down on parchment-lined baking sheet.
09 - Cover loosely and let rise at warm room temperature for 2 hours until puffy and doubled in size.
10 - Preheat oven to 400°F.
11 - Beat egg with milk until combined. Brush croissants generously with egg wash.
12 - Bake for 18–20 minutes until deep golden brown and crisp. Cool on baking sheet for 10 minutes before serving.
# Expert advice:
01 -
- The moment you bite through that shattering exterior into warm melting chocolate, youll forget every frustrating fold
- These freeze beautifully before baking, meaning weekend freshness on a random Wednesday
02 -
- If your butter squishes out during rolling, your dough is too warm—pop it back in the fridge immediately
- The final proof is non-negotiable; underproofed croissants bake up dense and greasy instead of airy
03 -
- Weigh your ingredients instead of using cups—pastry is chemistry and precision matters
- If the dough becomes stubborn and springs back, cover and rest it for 10 minutes before continuing