Description
Indulge in the best flavor of homemade chocolate croissants with this step-by-step recipe. Easy to bake, these flaky treats are perfect for any occasion.
Ingredients
Scale
- For the Dough:
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (7g) instant yeast
- 1 tsp (6g) fine sea salt
- ¾ cup (180ml) whole milk, lukewarm
- ¾ cup (180ml) cold water
- For the Butter Block:
- 1 ½ cups (340g) unsalted European-style butter, very cold
- For the Filling:
- 24 chocolate batons (pain au chocolat sticks), or high-quality chocolate chips/chopped bar
- For the Egg Wash:
- 1 large egg
- 1 tbsp milk or water
Instructions
- 1. Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk and cold water; mix until shaggy. Knead for 8-10 minutes until smooth and elastic. Form into a rectangle, cover, and refrigerate overnight (at least 4 hours).
- 2. Form the Butter Block: Place cold butter between parchment paper. Pound and roll into an 8×8 inch (20×20 cm) square. Refrigerate.
- 3. First Lamination Turn: Roll chilled dough into a 16×8 inch (40×20 cm) rectangle. Place butter block on one half, fold dough over to enclose. Roll gently into a 24×8 inch (60×20 cm) rectangle. Perform a single (letter) fold. Chill for 30-45 minutes.
- 4. Second and Third Lamination Turns: Repeat the rolling and single folding process two more times, chilling the dough for 30-45 minutes between each turn. After the third turn, chill for 1-2 hours.
- 5. Shape the Croissants: Roll dough into a 16×20 inch (40×50 cm) rectangle, 1/8 inch (3-4 mm) thick. Trim edges. Cut into 4×8 inch (10×20 cm) rectangles. Place two chocolate batons at one end, roll up tightly. Place seam-side down on a parchment-lined baking sheet.
- 6. Final Proof: Cover shaped croissants loosely. Let rise in a warm, draft-free place for 1.5-2.5 hours, until doubled and puffy.
- 7. Bake: Preheat oven to 400°F (200°C). Whisk egg and milk for wash. Gently brush tops of proofed croissants. Bake for 15-20 minutes until deeply golden brown. Cool slightly on a wire rack before serving.
- Prep Time: 3 hours 30 mins (plus chilling time)
- Cook Time: 15-20 mins