Homemade Chocolate Croissants
Homemade Chocolate Croissants are flaky, buttery, and filled with rich, melty chocolate that makes every bite feel like a special treat. The outside is golden and crisp, while the inside…
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Homemade Chocolate Croissants are flaky, buttery, and filled with rich, melty chocolate that makes every bite feel like a special treat. The outside is golden and crisp, while the inside is soft and full of warm, gooey chocolate that’s hard to resist.
I love making these on a quiet weekend morning when I have time to enjoy the process—rolling out the dough, folding in layers of butter, and carefully placing each piece of chocolate before rolling them up. There’s something really satisfying about watching the dough puff up in the oven and fill your kitchen with that amazing aroma.
These croissants are perfect for breakfast or a cozy snack with a cup of coffee or tea. I find that they taste even better when fresh and slightly warm, so I like to reheat leftovers gently in the oven. They always bring smiles and feel like a little celebration, no matter the occasion.
Key Ingredients & Substitutions
Yeast: Active dry yeast is common and works well. If you can’t find it, instant yeast is an easy substitute—just skip proofing it in water and add it directly to the flour.
Butter: Cold, unsalted butter is crucial for flaky layers. Avoid margarine or spreads; high-quality butter makes a big difference here. If you like, European-style butter with higher fat content adds extra richness.
Chocolate: Dark chocolate sticks or batons melt beautifully inside. You can swap with milk chocolate or even chocolate chips, but make sure they are good quality for the best flavor.
Flour: All-purpose flour works great, but if you want extra structure, try a blend with bread flour. It helps the dough hold the layers better.
How Do You Master the Rolling and Folding (Laminating) Process?
This step creates the flaky layers, and it needs some patience and care:
- Keep everything cold. If the butter softens too much, chill the dough before continuing.
- Roll dough gently and evenly—don’t press too hard, or the butter will break through.
- Fold the dough like a letter (in thirds) to create layers. Rotate the dough 90° between folds for even layering.
- Chill for at least 30 minutes between folds. This rests the dough and keeps butter firm.
By following these tips, your croissants will puff up with lovely flaky layers and a tender crumb!
Equipment You’ll Need
- Rolling pin – essential for rolling dough evenly, which helps create those flaky layers.
- Parchment paper – makes rolling and folding easier and stops dough from sticking.
- Baking sheet – for baking the croissants evenly without burning the bottoms.
- Pastry brush – perfect for brushing the egg wash to get that shiny, golden-brown finish.
- Kitchen scale – helpful for measuring ingredients accurately, especially butter and flour.
Flavor Variations & Add-Ins
- Swap dark chocolate for milk chocolate for a sweeter, creamier inside—great if you prefer milder chocolate flavors.
- Add a sprinkle of cinnamon or a pinch of cinnamon sugar before rolling for a warm, spicy twist.
- Try hazelnut spread instead of chocolate for a nutty, rich filling that pairs well with buttery layers.
- Mix in some chopped nuts like almonds or pistachios inside the fold to add a crunchy texture.
Homemade Chocolate Croissants
Ingredients You’ll Need:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/45°C)
- 3/4 cup warm milk (about 110°F/45°C)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 cup (2 sticks) unsalted butter, cold
- 1 large egg (for egg wash)
- 4 oz dark chocolate, cut into small sticks or use chocolate batons/pieces
How Much Time Will You Need?
This recipe takes roughly 3 to 4 hours, including active prep and resting times. The dough needs time to chill and rise, so plan ahead to let the laminated dough rest multiple times and the croissants proof to get those perfect flaky layers.
Step-by-Step Instructions:
1. Activating the Yeast:
In a small bowl, mix the yeast with warm water and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy — this means the yeast is alive and ready to work.
2. Making the Dough:
In a large bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture and warm milk. Stir until a dough forms, then knead by hand or mixer for about 5-7 minutes until smooth and elastic. Cover with plastic wrap and refrigerate for at least 1 hour to rest.
3. Preparing the Butter Block:
Put the cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a thin, even square (about 7×7 inches). Chill it as needed to keep it firm.
4. Laminating the Dough:
Lightly flour your surface and roll the dough into a 14×7 inch rectangle. Place the butter block on one half and fold the other half over, sealing the edges. Roll this dough-butter package into a long rectangle, then fold into thirds like a letter. Turn the dough 90 degrees and repeat the roll-and-fold process two more times, chilling 30 minutes between each fold.
5. Shaping the Croissants:
After the final chill, roll the dough out to about 1/4 inch thick. Cut into triangles about 4-5 inches wide at the base. Place a piece of chocolate at the base of each triangle, then roll from the base toward the tip tightly, tucking the tip underneath to keep the shape secure.
6. Proofing and Baking:
Set the shaped croissants on a parchment-lined baking sheet. Cover loosely with a cloth and let rise in a warm spot for 1 to 1.5 hours, until roughly doubled in size. Preheat your oven to 375°F (190°C). Whisk the egg with a tablespoon of water and gently brush over each croissant for a lovely golden finish.
7. Baking to Perfection:
Bake the croissants for 15-20 minutes, or until they are puffed up and beautifully golden brown. Let them cool slightly before enjoying warm, so the layers stay buttery and flaky and the chocolate stays melted inside.
Can I Use Frozen Butter for the Dough?
It’s best to use cold, but not frozen, butter for laminating. If your butter is frozen, let it thaw in the fridge until it’s cold and pliable but not soft or melted before rolling it out.
Can I Make the Croissants Ahead of Time?
Yes! You can shape the croissants and refrigerate them overnight. Let them come to room temperature and finish proofing before baking the next day for fresh, flaky results.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, gently warm in the oven at 300°F (150°C) for 5–7 minutes to restore crispness.
What Can I Use Instead of Dark Chocolate?
Milk chocolate or chocolate chips are great substitutes. You can also try hazelnut spread or almond butter for a different but delicious filling.
