Homemade Chocolate Croissants

Recipe Details

Homemade Chocolate Croissants

Prep Time: 45

Cook Time: 24

Proof + Resting: 4

Total Time: 5 9

Servings:

Calories: 330kcal

Cost: $10

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Course: Breakfast, Dessert

Cuisine: French

Keyword: baked croissants, chocolate croissants, chocolate desserts, croissants, homemade pastries

Ingredients

For Croissant Dough:

¾ cup 180 grams water
½ cup 120 grams whole milk
¼ cup 50 grams granulated sugar
2-½ teaspoons 9 grams instant yeast (preferably red SAF instant yeast)
4 cups 480 grams bread flour (for best results, weigh the flour)
1 teaspoon 7 grams fine sea salt (or double if using kosher salt)
4 tablespoons 56 grams or ½ stick unsalted European-style butter, cubed and softened (choose butter with at least 82% fat content)

For Croissant Butter:

20 tablespoons 280 grams or 2-½ sticks unsalted European-style butter, softened, cubed
¼ cup 30 grams all-purpose flour

For Assembly:

1 egg yolk
1 tablespoon heavy cream
24 chocolate batons or 2 (4-ounce bittersweet baking bars cut into ½-inch sticks)

Directions

In the bowl of a stand mixer, combine water, milk, sugar, instant yeast, bread flour, salt, and softened butter. Mix on low speed until the dough comes together, then continue kneading for 5 minutes.
Transfer the dough to a work surface and knead for 1 minute to ensure the butter is fully incorporated. It's fine if the dough is slightly rough.
Place the dough in a covered bowl or container and let it rise for 1-2 hours until it nearly doubles in size. Do not overproof.
After the dough has risen, remove it from the bowl and gently flatten to release air bubbles. Wrap it in plastic wrap and freeze for 15 minutes.
In a stand mixer, combine softened butter and flour. Mix on low until smooth and well-combined.
Roll the dough on a floured surface into a 10-by-20-inch rectangle. Spread the butter on the bottom ¾ of the dough, leaving the top ¼ of the dough free of butter.
Fold the dough into thirds, as you would a letter. Turn it 90 degrees and roll it into an 8-by-20-inch rectangle. Fold the dough into thirds again, wrap in plastic, and refrigerate for 2 hours.
Roll out the chilled dough to an 8-by-12-inch rectangle. If the dough resists, chill it again for 15-30 minutes.
Roll the dough out to 11 by 19 inches, then trim the edges to form a perfect 10 by 18-inch rectangle. Cut the dough into two 5-inch wide strips, then cut each strip into six 3-by-5-inch rectangles.
Place two chocolate batons off-center on each dough rectangle. Fold the sides of the dough over the chocolate and press gently to seal. Fold the dough into a croissant shape.
Place the croissants on parchment-lined baking sheets, leaving space between each. Cover loosely with plastic wrap and proof for 2-4 hours, until nearly doubled and jiggly.
Preheat the oven to 425°F with racks in the lower-middle and middle positions. Brush the croissants with a mixture of egg yolk and heavy cream. Lightly spritz water onto the baking sheets to create steam.
Lower the oven temperature to 375°F and bake for 24-26 minutes, rotating the sheets halfway through, until golden brown. Remove from the oven and cool slightly before enjoying.

Notes

For the best results, use high-quality butter with at least 82% fat content. The croissants are best enjoyed fresh but can be refreshed in a toaster oven if needed.

Nutrition