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Description
Flaky, buttery homemade chocolate croissants filled with rich melted chocolate. A bakery-level treat you can make at home with patience and love.
Ingredients
Scale
- For the Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) instant yeast
- 1 1/4 cups (300ml) cold whole milk
- For the Butter Layer:
- 1 cup (226g) unsalted butter, softened
- 2 tbsp all-purpose flour
- For the Filling:
- 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
- For the Egg Wash:
- 1 large egg
- 1 tbsp milk
- Optional:
- Confectioners’ sugar for dusting
Instructions
- In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold milk and knead with a dough hook for 5 minutes until soft but slightly tacky. Cover and refrigerate for 30 minutes.
- For the butter layer, beat softened butter and flour until smooth. Shape into a 7×10-inch rectangle and refrigerate for 30 minutes.
- Roll out the dough into a 14×10-inch rectangle. Place the chilled butter layer in the center and fold the dough over it to encase the butter. Seal edges tightly.
- Roll the dough into a 10×20-inch rectangle and fold lengthwise into thirds. Cover and refrigerate for 30 minutes. Repeat this folding and chilling process two more times for a total of three “turns.”
- After the final fold, refrigerate the dough for 4 hours or overnight.
- Roll out the chilled dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Gently stretch each piece to 8 inches long, add a chocolate baton at one end, and roll tightly, seam-side down.
- Arrange croissants on lined baking sheets. Cover loosely and proof at room temperature for 1 hour, then refrigerate for another hour.
- Preheat the oven to 400°F (204°C). Whisk together egg and milk for the egg wash and brush over the croissants.
- Bake croissants for 20 minutes, rotating pans halfway through. Let cool slightly on a wire rack and dust with confectioners’ sugar before serving, if desired.
Notes
Keep dough and butter cold throughout the process for best results. Croissants can be frozen before baking; proof and bake directly from frozen, adding a few extra minutes to the bake time.
- Prep Time: 765 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Fat: 18g
- Carbohydrates: 32g
- Protein: 5g
Keywords: croissants, pain au chocolat, chocolate pastry
