Why You’ll Love This Recipe

Homemade Chocolate Croissants are the perfect indulgence for breakfast or dessert. With layers of flaky, buttery pastry and a gooey, rich chocolate filling, these croissants are both sophisticated and comforting. Made from scratch with patience and care, they offer an unforgettable combination of textures and flavors that will make you feel like you’re enjoying a Parisian café experience right at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough: all-purpose flourgranulated sugarsaltinstant yeastunsalted butter (cold)milk (lukewarm)water (lukewarm)egg (for egg wash)

For the chocolate filling: chocolate chips (dark or milk)unsalted butter (softened)powdered sugar

directions

For the dough:

In a large mixing bowl, combine the flour, sugar, salt, and yeast.

Add the cold butter and mix it into the flour using a pastry cutter or your hands until it resembles coarse crumbs.

Slowly pour in the lukewarm milk and water, mixing until the dough comes together. Knead for about 5-7 minutes until smooth. Be careful not to overwork the dough.

Wrap the dough in plastic wrap and refrigerate for 1-2 hours.

For the butter block:

While the dough is chilling, make the butter block by placing the softened butter between two sheets of parchment paper. Use a rolling pin to flatten it into a square about 1/2-inch thick. Refrigerate the butter block until firm.

Laminating the dough:

Once the dough and butter block have chilled, roll the dough into a large rectangle on a lightly floured surface.

Place the cold butter block in the center of the dough, then fold the edges of the dough over the butter, sealing it inside. Roll the dough out into a long rectangle, being careful not to let the butter escape.

Fold the dough into thirds (like a letter), then wrap it in plastic and refrigerate for 30 minutes. Repeat this folding and chilling process 2-3 more times, for a total of 3-4 folds.

Assembling the croissants:

After the dough has been properly laminated, roll it out into a large rectangle, about 1/8-inch thick.

Cut the dough into triangles (about 4 inches wide at the base).

Place a few chocolate chips or a small amount of the chocolate filling (made by mixing chocolate chips, softened butter, and powdered sugar) at the base of each triangle.

Roll the dough up tightly from the base of the triangle, shaping it into a crescent. Place the croissants on a parchment-lined baking sheet, making sure they have enough space to expand.

Baking:

Preheat your oven to 375°F (190°C). Beat the egg and brush it over the tops of the croissants to give them a golden finish.

Bake for 18-20 minutes, or until the croissants are puffed and golden brown.

Allow them to cool slightly before serving, or enjoy them warm for the ultimate flaky, chocolate-filled treat.

Servings and timing

This recipe yields approximately 12 croissants.Preparation time: 30 minutes (not including chilling)Baking time: 18-20 minutesChilling time: 2-3 hours (including dough and butter block)Total time: 4-5 hours (includes folding and chilling)

Variations

Add a tablespoon of cocoa powder to the dough for extra chocolate flavor.

Swap the chocolate chips for a piece of dark or milk chocolate bar for a richer filling.

Add a hint of orange zest or vanilla extract to the dough for added fragrance.

For a more decadent croissant, drizzle melted chocolate over the croissants once they’re out of the oven.

storage/reheating

Store any leftover croissants in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes for a fresh, flaky texture.

FAQs

Can I use store-bought puff pastry?

While you can use store-bought puff pastry, making the dough from scratch will give you a much flakier and more authentic result.

Can I freeze these croissants?

Yes! After shaping the croissants, you can freeze them before baking. Place them on a baking sheet, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Do I need to use yeast?

Yes, yeast is essential for the dough to rise and create the layers of flaky pastry. Without it, the croissants won’t have the right texture.

Can I make the dough the night before?

Yes, you can prepare the dough and refrigerate it overnight. Just be sure to allow extra time for the dough to warm up a bit before rolling it out.

Can I use chocolate spread instead of chocolate chips?

You can use chocolate spread as a filling, but it may be messier and less solid than chocolate chips. It will still taste delicious!

Conclusion

Homemade Chocolate Croissants are the perfect combination of buttery, flaky pastry and rich chocolate filling. Though the process takes time, the results are absolutely worth it. Whether you’re serving them at breakfast, brunch, or for a sweet afternoon treat, these croissants are a decadent and satisfying way to indulge in a classic French pastry right at home.