Description
Delicious, flaky chocolate croissants filled with rich melting chocolate, perfect for breakfast or a snack.
Ingredients
Scale
- 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