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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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