Homemade Chocolate Croissants Recipe

Homemade Chocolate Croissants Recipe

Make Homemade Chocolate Croissants Recipe at home: flaky, chocolate-filled croissants with step-by-step lamination tips.

Prep Time345 minutes
Cook Time25 minutes
Total Time370 minutes
Yield12

Ingredients

Instructions

Step 1: Mix the Croissant Dough

In the bowl of a stand mixer fitted with a dough hook, add the liquids and dry together in sequence—water, whole milk, a dusting of granulated sugar, instant yeast, bread flour, fine sea salt, and finally the small cubes of softened butter. Turn the mixer on low and mix until the dough just comes together and pulls cleanly from the sides of the bowl, then continue kneading in the machine for about five minutes. Transfer the shaggy mass to a lightly floured work surface and knead by hand for one minute just to ensure the butter is fully incorporated; it’s fine (and normal) if the dough still feels slightly rough and not perfectly smooth.

Step 2: First Rise, Deflate, and Quick Chill

Place the dough into a covered bowl or container and let it rise in a warm spot for about one to two hours, until it’s just about doubled in volume—avoid letting it overproof. When it’s doubled, remove it to the work surface and gently press or flatten the dough to release large gas pockets, then wrap it tightly in plastic wrap and place it into the freezer for a short chill (no more than 15 minutes) while you prepare the croissant butter.

Step 3: Prepare the Croissant Butter Block

In a clean stand mixer bowl fitted with the paddle attachment, add the softened lamination butter cubes and sprinkle the measured all-purpose flour on top. Mix on low until the butter and flour are fully combined; stop, scrape the butter off the paddle, and mix a second short burst (about 30 seconds) so the butter block is completely smooth, homogeneous, and workable with no streaks of unmixed flour.

Step 4: Enclose the Butter and Begin the Turn Sequence

Remove the briefly chilled dough and roll it out to a rough 10-by-20-inch rectangle on a lightly floured surface; brush off any excess flour with a dry pastry brush. Using an offset spatula, spread the prepared butter block evenly over the bottom three-quarters of the dough, going all the way to the edges but leaving the top quarter butter-free. Bring the top edge of the dough down about a quarter of the way, then repeat this quarter-fold two more times until the butter is fully enclosed and the seam is tidy; rotate the dough 90 degrees counterclockwise so the seam faces right and prepare to roll.

Step 5: Roll, Letter Fold, and Chill for the First Rest

Evenly roll the dough lengthwise into a roughly 8-by-20-inch rectangle, dusting very lightly with flour only when absolutely necessary and brushing off any excess. Perform a business-letter style fold by folding the top short side one-third down and the bottom short side up toward the center. Wrap the folded dough tightly in plastic and refrigerate for two hours to relax the gluten and firm the butter.

Step 6: Pre-shape Rolling and Short Chill

Unwrap the chilled dough and gently roll it to an approximately 8-by-12-inch rectangle for pre-shaping; don’t fight it—if it springs back, rewrap and chill on a sheet pan for 15–30 minutes. The goal here is to get the dough relaxed and even, ready for the final roll, not to fight elasticity.

Step 7: Final Sheet, Trim, and Cut to Rectangles

With a very light dusting of flour only if needed, roll the chilled dough to the final length, roughly 11-by-19 inches. Using a ruler and a pastry wheel, trim any ragged edges so the sheet becomes a precise 10-by-18-inch rectangle. Cut the sheet in half vertically into two 5-inch strips, then cut each strip into five horizontal cuts spaced 3 inches apart, yielding twelve 3-by-5-inch rectangles ready for filling and shaping.


Step 8: Fill and Shape the Chocolate Croissants

Working one rectangle at a time, place two chocolate batons off-center from the middle of each dough rectangle, spaced evenly. Pull the short side of the dough over the chocolate to meet the middle and press to adhere, then fold the opposite short side over and press. Finish by folding the two halves toward each other into the classic little rectangular-wrapped croissant shape, keeping seams tidy so they hold their shape while proofing.

Step 9: Proof on Pans Until Jiggly and Soft

Arrange six shaped croissants, smooth-side up, on two parchment-lined rectangular sheet pans (six per pan). Very loosely cover the trays with plastic wrap to prevent surface drying and let them proof in a warm place for two to four hours, until they have nearly doubled and become incredibly soft and jiggly to the touch—this is the moment they’re ready for the oven.

Step 10: Egg Wash, Steam, Bake, and Finish

Preheat the oven with racks positioned lower-middle and middle; heat briefly to 425ºF so the oven is ready, then remove the plastic from the proofed croissants. Whisk an egg yolk with a tablespoon of heavy cream and gently brush the glossy wash over each croissant. Lightly spritz cold water onto the parchment around the pastries from a food-safe spray bottle to create steam, then slide trays in, immediately lowering the heat to 375ºF. Bake, switching and rotating trays halfway through, until the croissants are a deep golden brown and crisp, about 24–26 minutes. Remove from the pans to cool briefly before serving; enjoy fresh for peak flakiness (store loosely at room temperature for up to 24 hours or refresh in a toaster oven).

Notes