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Chocolate Croissants Recipe

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Learn how to make decadent, flaky chocolate croissants at home with this detailed recipe. Using classic French techniques of layering butter and dough, this recipe guides you through making tender, buttery croissants filled with rich semi-sweet chocolate. Perfect for breakfast, brunch, or a special treat, these chocolate croissants combine crisp golden crusts with a luscious, melty chocolate center.

Ingredients

Dough Ingredients

  • 4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tsp Salt
  • 2 tsp Instant Yeast
  • 1 cup Cold Whole Milk

Butter Layer

  • 1 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour

Filling and Finishing

  • 1 cup Chocolate Batons or Semi-Sweet Chocolate
  • 1 Large Egg
  • 2 tbsp Milk
  • Powdered Confectioners’ Sugar (optional, for dusting)

Instructions

  1. Prepare the Dough: In a mixing bowl, combine all-purpose flour, granulated sugar, salt, and instant yeast. Gradually pour in the cold whole milk and knead for about 5 minutes until the dough is soft yet slightly tacky. Cover and refrigerate the dough for 30 minutes to rest and chill.
  2. Make the Butter Layer: In a separate bowl, beat together the softened unsalted butter and flour until smooth and combined. Shape the butter mixture into a rectangle about ½ inch thick. Wrap and refrigerate the butter layer for 30 minutes to firm up.
  3. Incorporate Butter into Dough: Roll the chilled dough into a large rectangle. Place the cold butter rectangle in the center, then fold the dough over it and seal the edges completely to encase the butter. Refrigerate this dough-butter package for 30 minutes to firm up again.
  4. Perform Turns: Roll out the dough into a long rectangle, then fold it over itself (folding and rolling is called a “turn”). Repeat this rolling and folding process two more times, for a total of three turns. After each turn, refrigerate the dough to keep it cold and allow the gluten to rest. After the final turn, refrigerate for at least 4 hours or ideally overnight. This lamination creates the flaky layers.
  5. Shape Croissants: Roll the dough out into a long rectangle about ¼ inch thick. Cut into equal-sized rectangles. Place a piece of chocolate baton or semi-sweet chocolate at one end of each rectangle, then roll up the dough to enclose the chocolate forming croissant shapes. Place on baking trays and let them proof at room temperature for 1 hour. Then refrigerate for another hour to firm up.
  6. Prepare for Baking: Preheat the oven to 400°F (204°C). In a small bowl, whisk the egg with 2 tablespoons milk to make an egg wash. Brush this over the croissants for a glossy golden finish.
  7. Bake: Bake the croissants for 20 minutes or until they are puffed, golden brown, and crisp on the outside.
  8. Cool and Serve: Transfer to a wire rack to cool slightly. Optionally dust with powdered confectioners’ sugar before serving for an elegant touch.

Notes

  • Chilling the dough and butter is crucial to maintain distinct layers and ensure flakiness.
  • Use cold milk to help keep the dough cool initially.
  • Proofing time can vary depending on room temperature; croissants should be slightly puffy before baking.
  • For best results, use high-quality semi-sweet chocolate batons for a smooth melt.
  • Store leftover croissants in an airtight container at room temperature for up to 2 days, reheat gently before serving.
  • This is a classic laminated dough technique, practice patience during the chilling and folding steps.

Find it online: https://hotsavors.com/chocolate-croissants-recipe/