Description
Flaky, buttery, and filled with rich chocolate, these homemade chocolate croissants are a delightful breakfast or treat that will impress anyone with their bakery-quality flavor.
Ingredients
Units
Scale
- For the dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the butter layer:
- 1 cup unsalted butter, cold and cut into thin slices
- For the filling:
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon sugar (optional)
- 1 egg, beaten (for egg wash)
- For dusting:
- Powdered sugar (optional)
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until it becomes foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture, milk, melted butter, and egg. Stir to combine and form a dough.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches) on a floured surface.
- Evenly spread the cold butter slices over the top two-thirds of the dough, leaving a small border around the edges.
- Fold the dough into thirds, like a letter, covering the butter. Roll the dough out again into a rectangle and fold it into thirds again. Repeat this process 2-3 times, then wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to an hour.
- After chilling, roll the dough out again into a large rectangle, about 1/4 inch thick.
- Cut the dough into triangles (about 4-5 inches wide at the base) and place a few pieces of chopped chocolate (or a small amount of chocolate spread) at the wide end of each triangle.
- Roll the dough from the wide end to the point, forming a crescent shape.
- Place the croissants on a baking sheet lined with parchment paper, ensuring they are spaced evenly apart. Brush the tops with the beaten egg.
- Preheat the oven to 400°F (200°C). Let the croissants rest and rise for 20-30 minutes while the oven preheats.
- Bake for 15-20 minutes, or until golden brown and puffed up.
- Allow the croissants to cool slightly before dusting with powdered sugar, if desired, and serving warm.
Notes
- For an extra touch, you can add a few tablespoons of sugar to the chopped chocolate before filling the croissants.
- If you prefer, you can use chocolate chips or chocolate spread for the filling.
- These croissants are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
- For a flakier texture, ensure that the butter remains cold throughout the process, especially when folding the dough.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 12g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg