Chocolate Croissant Recipe

Mix and Autolyse

In a large bowl combine 3 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon salt and 2 teaspoons instant yeast (keep yeast on one side of bowl initially). Whisk together. Add 3 tablespoons whole milk, 3 tablespoons warm water, 2 tablespoons room-temperature unsalted butter and 1 cup cold water. Mix until the ingredients just come together into a shaggy dough (you may need to adjust with a tablespoon more water or flour to make a slightly tacky but manageable dough).

Knead and Chill

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth but not tight. Form into a rough rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes. Chilling relaxes gluten and firms dough for lamination.

Prepare Butter Block

While dough chills, take 12 oz cold unsalted butter. Place it between two pieces of parchment and beat/press with a rolling pin, then roll into a 7x8 inch rectangle about 1/4" to 3/8" thick. Try to keep edges straight. Return the butter block to the fridge to keep it cold but pliable.

Enclose Butter (Turn 0)

On a lightly floured surface roll chilled dough to about a 10x14 inch rectangle, roughly the length you want for lamination. Center the chilled butter block on the lower half of the dough and fold the top half over it, fully enclosing the butter. Pinch sealed edges to seal. Turn seam to the side (3 o'clock position) for the first roll.

First Letter Fold (Turn 1)

Roll the dough (with butter inside) gently into a 10x18 inch rectangle, taking care not to squeeze butter out. Perform a letter fold: fold the top third down and the bottom third up over it (like a business envelope). Rotate the dough 90 degrees so the seam is on the right. Wrap in plastic and chill for 30–45 minutes until firm.

Second Fold (Turn 2)

Repeat the rolling to a 10x18 inch rectangle and perform another letter fold. Rotate, wrap and chill for 30–45 minutes.

Third Fold (Turn 3)

Repeat rolling and folding a final time (third turn). After this fold, wrap and chill for at least 1 hour or up to overnight. Dough should be cold and butter fully firm before shaping.

Roll Out for Shaping

On a lightly floured surface roll the chilled laminated dough into a rectangle about 12x18 inches and roughly 1/8" thick. Trim edges to make straight sides. Using a sharp knife or pizza cutter, cut the dough into 12 rectangles approximately 3x4.5 inches (or cut into 12 squares as preferred). Keep dough chilled if it becomes too warm.

Shape Croissants

Place a chocolate baton (one piece) near one short end of each rectangle. Fold the short end over the chocolate and roll away from you to form a tight roll, finishing with the seam side down. For a classic crescent shape, you can slightly stretch the roll and curve the ends inward. Place shaped croissants on parchment-lined baking sheets, leaving space between them.

Egg Wash

Beat 1 egg with 1 tablespoon milk to make an egg wash. Lightly brush each croissant with the egg wash, covering the surface evenly but without pooling. This gives a glossy, golden finish.

Final Proof

Cover the baking sheets loosely with lightly greased plastic wrap or a clean towel and proof at 75–80°F (24–27°C) for 1.5 to 2 hours, until croissants have puffed and look noticeably airy (not doubled). If your kitchen is cooler, proof longer or use a slightly warmer spot; if too warm, watch carefully to avoid overproofing and butter leakage.

Bake

Preheat the oven to 400°F (200°C) with a rack in the middle. Just before baking, give the croissants one gentle brush with egg wash again if needed. Bake one sheet at a time for 15–18 minutes, rotating halfway, until deeply golden brown and crisp. If bottoms color too quickly, move rack lower or cover bottoms with foil for the last few minutes.

Cool and Finish

Remove croissants to a wire rack and let cool 10–15 minutes. Dust lightly with 1 teaspoon powdered sugar if desired. Serve warm or at room temperature. Croissants are best the day they are baked; reheat briefly in a 325°F (160°C) oven to refresh.