Description
Decadent Homemade Chocolate Croissants You Can Master Today
Ingredients
Scale
- 4 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tsp Salt
- 2 tsp Instant Yeast
- 1 cup Cold Whole Milk
- 1 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 cup Chocolate Batons or Semi-Sweet Chocolate
- 1 Large Egg
- 2 tbsp Milk
- Powdered optional Confectioners’ Sugar
Instructions
- In a mixing bowl, combine all-purpose flour, granulated sugar, salt, and instant yeast. Gradually pour in cold milk and knead for about 5 minutes until soft yet tacky. Refrigerate for 30 minutes.
- In a separate bowl, beat together the softened butter and flour until smooth. Shape into a rectangle about ½ inch thick and refrigerate for another 30 minutes.
- Roll the chilled dough into a larger rectangle. Place the butter rectangle in the center, fold dough over it, and seal edges. Refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times for a total of three turns. Refrigerate for at least 4 hours or overnight.
- Roll dough into a long rectangle about ¼ inch thick. Cut into equal rectangles, place a piece of chocolate on each, and roll into croissants. Let proof for 1 hour, then refrigerate for another hour.
- Preheat oven to 400°F (204°C). Brush croissants with egg wash and bake for 20 minutes or until golden. Cool on a wire rack, dust with confectioners’ sugar if desired.
Notes
- Consider using bread flour for a chewier texture.
- Substitute brown sugar for a richer flavor.
- Dairy-free alternatives include almond or oat milk.
- Ensure butter is cold for successful lamination.
- Dark chocolate is a wonderful alternative.
- Prep Time: 300 min
- Cook Time: 50 min
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg