Buttery Chocolate Croissants Recipe: Flaky Bliss in Every Bite

Rich, buttery chocolate croissants transport taste buds to a world of decadent indulgence.

Layers of delicate, flaky pastry embrace smooth, melting chocolate in a symphony of textures.

Crafting these delightful treats requires patience, precision, and a dash of culinary passion.

French bakeries have long celebrated this divine combination of crisp, golden dough and velvety chocolate.

Delicate lamination creates those signature paper-thin, crisp layers that shatter beautifully with each heavenly bite.

Professional bakers and home cooks alike find joy in mastering this elegant pastry technique.

Perfecting chocolate croissants demands skill, technique, and a commitment to quality ingredients.

Why Chocolate Croissants Always Satisfy

• Craft Luxurious Layers: The recipe creates incredibly flaky, delicate croissant layers through a precise butter-folding technique that develops 27 stunning, buttery sheets, delivering a melt-in-your-mouth texture that rivals professional bakery treats.
• Chocolate Decadence Made Simple: Transforming basic ingredients into gourmet chocolate croissants becomes surprisingly achievable, allowing home bakers to experience the joy of creating restaurant-quality pastries with straightforward steps and minimal specialized equipment.
• Customize Your Culinary Adventure: Versatile chocolate placement lets you experiment with different chocolate types- from dark intense batons to milk chocolate chunks- ensuring each batch reflects personal taste preferences and creating a unique breakfast or dessert experience.

What Goes Into Chocolate Croissants

• Flour: Base of the croissant, provides structure and texture.
• Instant Yeast: Essential for dough rising and developing light, airy texture.
• Salt: Enhances flavor and controls yeast activity.
• Sugar: Adds subtle sweetness and helps with browning.
• Water, Milk: Hydrate the dough and contribute to soft, tender texture.
• Softened Butter: Creates flakiness and rich flavor in the dough.
• Butter: Creates multiple layers and provides rich, buttery taste.
• Dark Chocolate Batons or Chopped Chocolate: Provides rich, melty chocolate center with intense flavor.
• Egg: Gives golden-brown color and glossy finish to croissants.

Making Chocolate Croissants the Easy Way

Step 1: Prepare Magical Dough Blend

• All-purpose flour
• Salt
• Sugar
• Instant yeast
• Softened butter
• Lukewarm water
• Milk

Combine all ingredients in a stand mixer bowl. Mix slowly for 5 minutes, then increase speed to medium for 3-4 minutes until the dough becomes smooth and elastic.

Step 2: Chill and Rest Dough

Transfer the dough to a lightly floured bowl. Cover and place in refrigerator for 45 minutes. Afterward, roll out into a rectangular shape measuring 14×10 inches. Wrap and freeze for 30 minutes. You can also refrigerate overnight for deeper flavor development.

Step 3: Craft Butter Layer

Slice cold butter lengthwise into three portions. Place butter between parchment paper and gently tap with rolling pin. Roll into a neat 7×10-inch rectangle. Refrigerate until firm and ready for layering.

Step 4: Create Delicate Layers

Carefully position butter slab in dough’s center. Fold dough over butter, sealing edges completely. Roll into a 10×20-inch rectangle. Fold into thirds like a letter. Freeze for 30 minutes. Repeat folding process two more times to create 27 gorgeous layers.

Step 5: Shape Chocolate Treasures

Roll dough into a 16×8-inch rectangle. Slice into 4 equal pieces. Place chocolate batons or chopped chocolate at each piece’s edge. Carefully roll each piece into a croissant shape. Position on parchment-lined baking sheets with seam facing down. Refrigerate for 1 hour to set.

Step 6: Final Rise and Preparation

Brush croissants with egg wash. Allow them to rise in a warm space for 1-2 hours until they’ve doubled in volume. The croissants will look puffy and inviting.

Step 7: Bake to Golden Perfection

Preheat oven to 375°F (190°C). Bake croissants for 15-20 minutes until they turn a beautiful golden brown color. Cool on wire rack before serving.

Tips for Flaky Chocolate Croissants

• Master Cold Butter Technique: Keep butter extremely cold and pliable to create perfect flaky layers without melting during the folding process.
• Prevent Dough Sticking: Always use a lightly floured surface and chilled rolling pin to prevent the delicate laminated dough from sticking or tearing.
• Control Proofing Environment: Place croissants in a draft-free, warm spot around 80-85°F for ideal rising, using a proofing box or slightly warmed oven.
• Select Quality Chocolate: Choose high-quality dark or semi-sweet chocolate with 60-70% cocoa content for rich, complex flavor that complements the buttery pastry.
• Egg Wash for Golden Shine: Apply egg wash gently with a soft pastry brush, ensuring even coverage for a beautiful golden-brown, glossy exterior without weighing down the delicate layers.

Store and Reheat Chocolate Croissants Without Drying Out

• Refrigeration: Store leftover chocolate croissants in an airtight container for up to 2 days, ensuring they remain fresh and maintain their delicate texture.
• Freezing: Wrap individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 weeks to preserve their buttery layers and rich chocolate flavor.
• Reheating: Warm gently in a preheated oven at 300°F for 5-7 minutes, restoring the croissants' crisp exterior and soft, flaky interior without drying them out.

Great Matches for Chocolate Croissants

• Brew Luxurious Coffee Companions: Rich, dark espresso or smooth cappuccino perfectly complement the buttery layers and deep chocolate notes of these croissants. The coffee's warmth enhances the pastry's delicate texture and intensifies the chocolate's richness.
• Pair with Sweet Wine Delights: Dessert wines like moscato or sweet port create a heavenly match. Their subtle sweetness balances the croissant's intense chocolate flavor, providing a decadent morning or afternoon treat.
• Elevate with Fruit Accents: Fresh berries or a light raspberry compote add bright, tangy contrast to the chocolate croissant's deep, indulgent profile. Strawberries or blueberries cut through the pastry's richness, creating a balanced and refreshing experience.
• Enhance with Creamy Spreads: Mascarpone or light cream cheese provide a smooth, delicate counterpoint to the croissant's flaky texture. These spreads introduce a subtle creaminess that complements the chocolate's intensity without overwhelming the delicate pastry.

Chocolate Croissant Variations for Extra Fun

• Nutty Chocolate Indulgence: Sprinkle chopped almonds or hazelnuts inside the croissant before rolling, adding a delightful crunch and nutty flavor to the chocolate-filled pastry.
• Dark and White Chocolate Fusion: Create a marbled effect by using both dark and white chocolate batons, swirling them together for a visually stunning and rich taste experience.
• Fruit-Infused Chocolate Delight: Add a layer of raspberry or orange marmalade alongside the chocolate before rolling, introducing a tangy complement to the sweet chocolate filling.
• Spiced Chocolate Adventure: Mix ground cinnamon or a pinch of chili powder into the chocolate before filling, creating a warm and unexpected flavor profile that elevates the traditional chocolate croissant.

Chocolate Croissants Recipe

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4.5 from 28 reviews

• Total Time: 2 hours 5 minutes
• Yield: 12 1x

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Description

Rich French chocolate croissants bring buttery, flaky pastry together with luxurious dark chocolate in a classic Parisian breakfast treat. Crisp golden layers and melted chocolate promise a delightful morning indulgence you’ll savor with each delicate, warm bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups (480g) all-purpose flour
• 1 cup (226g) unsalted butter, for laminating
• 24 chocolate batons or 3 chocolate bars, chopped or shaved

Wet Ingredients:

• ¾ cup (180g) water
• ¼ cup (60g) milk
• 1 egg (50g), beaten for glazing
• 2 tablespoons unsalted butter, room temperature

Dry Ingredients:

• 2 ¼ teaspoons (7g or 1 packet) instant yeast
• 4 tablespoons (50g) granulated sugar
• 1 ¼ teaspoons (8g) salt

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Instructions

1. Create a silky dough by blending flour, salt, sugar, instant yeast, softened butter, water, and milk in a stand mixer. Knead until the mixture transforms into a smooth, elastic consistency with developed gluten networks.
2. Allow the dough to rest and mature by placing it in a lightly dusted container. Refrigerate for approximately 45 minutes to enhance flavor development. Extract the chilled dough and gently stretch it into a precise rectangular shape measuring 14×10 inches. Return to cold storage for an additional 30 minutes to stabilize the gluten structure.
3. Prepare the butter element by slicing it lengthwise into three uniform portions. Sandwich the butter between parchment paper and carefully flatten using a rolling pin. Shape into a precise 7×10-inch rectangle, ensuring consistent thickness. Chill until firm and malleable.
4. Merge the dough and butter layers through a precise lamination technique. Position the butter slab centrally within the rolled-out dough, then fold the edges to completely encase the butter. Roll and fold the dough in thirds, creating intricate layered networks. Repeat this process three times to generate 27 delicate, flaky layers.
5. Transform the laminated dough into croissant shapes by rolling it into a 16×8-inch rectangle. Divide the surface into four precise sections. Position chocolate batons or chopped chocolate at one edge of each section, then carefully roll into elegant crescents. Place the shaped pastries seam-side down on parchment-lined baking sheets and refrigerate to solidify their structure.
6. Awaken the croissants by brushing them with a golden egg wash, then allow them to proof in a gentle, warm environment. Watch as they gradually expand and become delightfully puffy, signaling they are ready for baking.

Notes

• Master the art of patience when working with laminated dough, as chilling and resting periods are crucial for developing flaky, tender layers.
• Precise temperature control matters tremendously – keep butter cold but pliable to create perfect, delicate pastry structure.
• Handling the dough gently prevents breaking delicate butter layers, which are essential for achieving those signature crispy, buttery croissant textures.
• Choose high-quality chocolate batons or dark chocolate chunks for rich, melting centers that complement the buttery pastry perfectly.
• Egg wash provides a gorgeous golden-brown shine and helps seal the croissant edges during baking, creating a professional bakery-style finish.
• Room temperature and humidity can significantly impact dough rising, so find a consistently warm spot without drafts for optimal proofing results.

• Prep Time: 1 hour 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 4.2g
• Sodium: 220mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 25mg