Chocolate Croissants (Chocolate Bread)
Chocolate croissants are a delicious treat that combines flaky pastry with rich melting chocolate. This pastry is perfect for breakfast, a snack, or even dessert. The buttery dough and the sweet chocolate filling create a heavenly experience for anyone who loves baked goods. Making chocolate croissants at home may seem challenging, but with this easy recipe, you can enjoy fresh, warm croissants right from your oven.
Why Make This Recipe
Making chocolate croissants at home allows you to enjoy a bakery-quality treat without leaving your kitchen. You can customize them as you like—with different types of chocolate or fillings. Plus, the satisfaction of rolling, folding, and baking your own pastry is all part of the joy. There’s nothing quite like the smell of fresh croissants in your home!
How to Make Chocolate Croissants
Ingredients
- 1 1/4 cup warm milk
- 2 1/2 tsp instant yeast
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1/4 cup sugar
- 2 tsp salt
- 9 oz (2 1/4 sticks) butter
- 1 (4 oz) bittersweet chocolate bar
- 1 egg
- 1 tbsp heavy cream
Directions
Prepare the Dough: In a medium bowl, mix 1 cup of flour, yeast, and warm milk. Let sit for 20 minutes until the mixture bubbles. Add the remaining flour, sugar, and salt. Stir until combined; the dough will be sticky. Turn out onto a floured surface and knead for about 2 minutes until smooth and elastic. Form into a disc, place on a floured plate, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Prepare the Butter Slab: Cut the cold butter into pieces about 1/2 inch thick and arrange them on parchment paper in a 7×7 inch square. Cover with another sheet of parchment paper and roll out into an even square. Chill for 10 minutes.
Incorporate the Butter: Roll out the dough on a floured surface into a 10×10 inch square. Place the butter slab in the center, rotated 45° so it looks like a diamond. Fold each corner of the dough over the butter, sealing it inside. Roll out to a 10×24 inch rectangle. Fold 1/3 of the dough from the short end over itself, then fold the upper third over it (like folding a letter). Chill in the freezer for 20 minutes or in the refrigerator for 1 hour. Repeat the folding and chilling process two more times for a total of 3 ‘turns’.
Shape the Croissants: Roll out half of the dough to an 8×15 inch rectangle. Refrigerate for 10 minutes if necessary. Cut the dough into 5-6 long strips, about 2-3 inches wide. Chop the chocolate bar into chunks and place them in the center of each strip. Roll each strip from the short end, sealing the edges. Place on a parchment-lined baking sheet with the end of the roll on the bottom.
Proof the Croissants: Proof the croissants in one of the following ways: In the refrigerator overnight, at room temperature for 3 hours, or in a slightly warm place for 1 hour. If proofed in the fridge, let them come to room temperature for about 2 hours before baking.
Bake the Croissants: Preheat the oven to 400°F (200°C). Whisk together egg and heavy cream for the egg wash. Brush a thin layer over each croissant. Bake for about 30 minutes, rotating the pan halfway through, until golden brown and flaky.
Cool and Serve: Let the croissants cool on a wire rack completely before serving. Enjoy the warm, flaky, chocolate-filled delight!
How to Serve Chocolate Croissants
Serve chocolate croissants warm for the best experience. You can enjoy them plain or with a sprinkle of powdered sugar on top. They pair well with a cup of coffee or tea.
How to Store Chocolate Croissants
To store chocolate croissants, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to a month. To reheat, simply pop them in the oven for a few minutes until warm.
Tips to Make Chocolate Croissants
- Make sure to use cold butter when making the butter slab. This helps create flaky layers.
- Don’t skip the chilling times as they are crucial for the dough’s texture.
- If you don’t have instant yeast, you can use active dry yeast, but you’ll need to activate it in warm milk before mixing.
Variation
You can try different types of chocolate for your filling, such as milk chocolate or white chocolate. You can also add nuts or dried fruit for extra flavors and textures.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it overnight.
2. What if I don’t have parchment paper?
You can lightly grease the baking sheet instead of using parchment paper.
3. How can I tell when my croissants are done baking?
You will know they are done when they are golden brown on the outside and flaky. A toothpick inserted should come out clean.
Enjoy your homemade chocolate croissants, and savor the process of making this delightful treat!
Print
Chocolate Croissants
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious, flaky chocolate croissants filled with rich melting chocolate, perfect for breakfast or a snack.
Ingredients
- 1 1/4 cup warm milk
- 2 1/2 tsp instant yeast
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1/4 cup sugar
- 2 tsp salt
- 9 oz (2 1/4 sticks) butter
- 1 (4 oz) bittersweet chocolate bar
- 1 egg
- 1 tbsp heavy cream
Instructions
- In a medium bowl, mix 1 cup of flour, yeast, and warm milk. Let sit for 20 minutes.
- Add remaining flour, sugar, and salt; stir until combined. Knead for about 2 minutes until smooth and elastic.
- Form into a disc, cover, and refrigerate for at least 2 hours or overnight.
- Cut cold butter into 1/2 inch pieces, arrange on parchment in a 7×7 inch square, cover, and roll out evenly. Chill for 10 minutes.
- Roll out dough into a 10×10 inch square, place butter slab in center, fold corners over.
- Roll out to a 10×24 inch rectangle, fold into thirds, and chill for 20 minutes or 1 hour. Repeat folding and chilling for a total of 3 turns.
- Roll out half of the dough to an 8×15 inch rectangle. Cut into strips, fill with chocolate chunks, and roll up.
- Proof croissants in refrigerator overnight, at room temperature for 3 hours, or in a warm place for 1 hour.
- Preheat oven to 400°F (200°C). Whisk egg and cream, brush over croissants.
- Bake for about 30 minutes until golden brown and flaky, cool on wire rack before serving.
Notes
Use cold butter for flaky layers. Don’t skip chilling times for the best texture.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 300
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: chocolate croissants, baking, pastry, dessert, French