Homemade Chocolate Croissants Recipe: A Deliciously Flaky Delight

There’s something magical about freshly baked chocolate croissants—the golden, flaky pastry combined with rich, melty chocolate in every bite. While they might seem like a special treat reserved for your local bakery, making them at home is easier than you might think! This Homemade Chocolate Croissants Recipe is perfect for anyone who loves the classic, indulgent combination of buttery, flaky pastry and gooey chocolate filling.

Making croissants from scratch may take a little time and patience, but the results are well worth the effort. The process of laminating the dough, which involves folding layers of butter into the dough, creates the signature flakiness that makes chocolate croissants so irresistible. So, if you’re ready to try your hand at homemade croissants, follow this detailed recipe and enjoy fresh, bakery-style treats right from your oven.

For more tips and tricks on making homemade croissants, check out How to Make Croissants from Scratch and Perfect Croissants at Home.

Basic Recipe: Ingredients and Instructions

Homemade Chocolate Croissants – Flaky, Buttery, and Irresistible

Author: Jennifer Mitchell
Total Time: 3 hours
Yield: 12 croissants 1x
Diet: Vegetarian

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Description

These Homemade Chocolate Croissants are a decadent treat that combines buttery, flaky, and tender croissant dough with rich, melted chocolate filling. This recipe involves making your own dough from scratch, allowing you to create a truly indulgent pastry with a crispy exterior and soft, gooey chocolate center. The result is the perfect balance of sweetness and flakiness.

Ingredients

Scale

For the Dough

4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tsp salt
1 tbsp active dry yeast
1 cup (240ml) whole milk, warmed
1/4 cup (60ml) water, warmed
1 cup (230g) unsalted butter, cold (for laminating the dough)

For the Filling

1 cup (175g) semisweet or dark chocolate chips, or chocolate bars cut into sticks

For the Egg Wash

1 egg
1 tbsp milk

Instructions

Prepare the Dough:
In a large bowl, combine the flour, sugar, and salt.
In a small bowl, dissolve the active dry yeast in the warm milk and water. Let it sit for about 5 minutes, or until it becomes foamy.
Pour the yeast mixture into the flour mixture and stir until a dough starts to form. Knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a damp cloth. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Laminate the Dough:
Once the dough has risen, punch it down and roll it out into a large rectangle (about 12 x 18 inches).
Place the cold butter between two sheets of parchment paper and roll it into a thin rectangle that’s about half the size of the dough.
Place the butter onto the center of the dough and fold the dough over it like an envelope, sealing the edges.
Roll the dough out again into a long rectangle. Fold the dough into thirds, like a letter, and refrigerate it for 30 minutes.
Repeat this folding and chilling process 2-3 times to create multiple layers of dough and butter.
Shape the Croissants:
After the final chill, roll the dough out into a large rectangle (about 1/4 inch thick).
Cut the dough into triangles (about 4 inches wide at the base).
Place a few chocolate chips or a piece of chocolate bar at the wide end of each triangle.
Starting from the wide end, roll each triangle up into a croissant shape, tucking the ends slightly to form a crescent.
Proof the Croissants:
Place the croissants on a baking sheet lined with parchment paper, leaving space between each one.
Cover them with a cloth and let them rise for another 1-1.5 hours, or until they have doubled in size.
Prepare the Egg Wash:
In a small bowl, whisk together the egg and milk to create an egg wash.
Brush the egg wash over the croissants to give them a golden, glossy finish when baked.
Bake the Croissants:
Preheat your oven to 375°F (190°C).
Bake the croissants for 18-22 minutes, or until they are golden brown and crispy on the outside.
Cool and Serve:
Once baked, let the croissants cool for a few minutes before serving.
Enjoy them warm for the best chocolate-filled experience!

Notes

Butter: Make sure the butter is cold for laminating the dough to ensure flaky layers.
Chocolate: You can use chocolate chips or chop up a bar of chocolate into small sticks for a more rustic filling.
Make Ahead: You can prepare the dough the day before, let it rise overnight in the fridge, and continue the process the next morning.
Storage: Store any leftover croissants in an airtight container. They are best eaten within 2 days but can be reheated in the oven for a fresh, crispy texture.

Prep Time: 2 hours 30 minutes (including proofing and chilling)
Cook Time: 18-22 minutes
Category: Pastry/Breakfast
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 croissant
Calories: 280 kcal
Sugar: 15g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: Homemade Chocolate Croissants

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, and salt. Stir well to combine. In a separate small bowl, dissolve the yeast in the warm milk and water. Let the mixture sit for 5-10 minutes until it becomes frothy.
Add the yeast mixture to the dry ingredients and stir to form a dough. Once the dough begins to come together, turn it out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.

2. Let the Dough Rise:

Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

3. Laminate the Dough:

While the dough is rising, prepare the butter for laminating. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound and roll it into a square about 8 inches on each side. Keep the butter cold, as it’s essential to the lamination process.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, approximately 12×18 inches in size.
Place the butter square in the center of the dough and fold the edges of the dough over the butter, completely enclosing it. Roll the dough out into a long rectangle (about 12×24 inches) while keeping the butter inside. Fold the dough into thirds, like a letter, and refrigerate for 30 minutes. This is your first fold.

4. Repeat the Lamination Process:

After the first 30-minute chill, remove the dough from the fridge and roll it out again into a long rectangle. Fold it into thirds once more and chill it again for 30 minutes. Repeat this process two more times, for a total of four folds. This creates the layers that give croissants their signature flakiness.

5. Shape the Croissants:

Once the dough has completed all the folds, roll it out into a large rectangle, about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the dough into long triangles, each about 4-5 inches wide at the base.
Place a few pieces of chocolate chips or chocolate sticks near the wide end of each triangle. Roll the dough up tightly from the base to the point, creating a crescent shape. Pinch the edges to seal them tightly and prevent the chocolate from leaking out during baking.
Arrange the shaped croissants on a baking sheet lined with parchment paper, making sure they are spaced apart to allow for expansion during baking.

6. Let the Croissants Rise:

Cover the croissants loosely with a kitchen towel and let them rise for about 1 hour, or until they have puffed up.

7. Prepare the Egg Wash:

In a small bowl, whisk together the egg and milk. Use a pastry brush to lightly brush the egg wash over the tops of each croissant. This will give them a golden, glossy finish as they bake.

8. Bake the Croissants:

Preheat your oven to 400°F (200°C). Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them, as the baking time can vary depending on the size of your croissants.

9. Cool and Serve:

Once the croissants are done baking, remove them from the oven and let them cool on a wire rack. Serve them warm for the best experience, when the chocolate filling is perfectly melty.

Advanced Techniques

Perfecting the Lamination Process

The key to making homemade chocolate croissants is the lamination of the dough with butter. This process creates those flaky layers that make croissants so unique. Here are some tips to ensure you get it just right:

Keep the butter cold: When laminating, it’s crucial that the butter stays cold. If the butter starts to soften or melt, it will not form layers as effectively. If needed, chill the dough and butter between folds.
Don’t rush the resting time: Letting the dough rest between folds is essential for achieving the right texture. The dough should be cold but pliable when rolling it out.

Choosing the Right Chocolate

You can use either chocolate chips or chopped chocolate bars for the filling, depending on your preference. Dark chocolate provides a richer flavor, while semisweet chocolate offers a balanced sweetness. You can also mix in other fillings like hazelnuts or fruit to add your own twist to these croissants.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Homemade Croissants

If you have leftovers, store the homemade chocolate croissants in an airtight container at room temperature for up to 2 days. They can also be kept in the fridge for up to 3 days, but the best texture is achieved when they are freshly baked.

Freezing Croissants

For longer storage, freeze the croissants before baking. Arrange the shaped but unbaked croissants on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, simply add 5-10 minutes to the baking time, baking them directly from the freezer.

Reheating Croissants

To reheat the croissants, place them in a 350°F (175°C) oven for 5-7 minutes. This will restore their flakiness and melt the chocolate filling, making them taste fresh from the oven.

Dietary Adaptations and Substitutions

Vegan Version

To make these croissants vegan, substitute the butter for a plant-based alternative, and use a dairy-free milk in place of whole milk. For the filling, opt for vegan chocolate. You can also replace the egg wash with a plant-based milk or an egg substitute like aquafaba (chickpea water).

Gluten-Free Version

If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check the rest of your ingredients for gluten content and choose a suitable gluten-free chocolate.

FAQs About The Recipe

Can I make the dough ahead of time?

Yes, you can make the dough the night before. After the first rise, place the dough in the fridge to slow down the fermentation process. The next day, proceed with the lamination and shaping.

How do I prevent the chocolate from leaking out?

Make sure to roll the croissants tightly and pinch the edges well to seal them. You can also place a small piece of parchment paper over the chocolate filling before rolling to help contain the filling.

Conclusion & Final Thoughts

Homemade chocolate croissants are the perfect way to enjoy a bakery-style treat from the comfort of your own kitchen. With a little patience and the right techniques, you can create light, flaky pastries filled with rich chocolate that will rival anything you can buy at a pastry shop. Whether you’re making them for a special occasion or simply to indulge in a delightful breakfast, these croissants are sure to impress.