Double Chocolate Croissant Recipe
Recipe information
Make Double Chocolate Croissant in just 5h . Chocolate batons & chocolate ganache
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Ingredients
Dough
Butter block (lamination)
Chocolate filling & ganache
Egg wash & finishing
Dough
1. Mix and knead
Warm the milk to about 100–110°F (warm to the touch). In a bowl of a stand mixer fitted with a dough hook, combine flour, sugar, instant yeast, and salt. Add warm milk, cold butter cut into small pieces (3 tbs), and 1 egg. Mix on low until ingredients come together, then increase speed to medium-low and knead 4–6 minutes until a smooth, slightly tacky dough forms. Dough temperature should be about 75–78°F.
2. First rest
Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30–45 minutes to relax the gluten. This chill also keeps the dough firm before laminating.
Butter block (lamination)
3. Prepare butter block
While dough chills, place 14 oz cold unsalted butter and 1 tbs flour between two sheets of parchment. Pound and roll the butter with a rolling pin into an even 7x9 inch rectangle about 1/4 inch thick. Keep the edges straight. Chill the butter block until firm but pliable (about 15–20 minutes).
4. Roll out dough
On a lightly floured surface, roll the chilled dough into a rectangle approximately 10x14 inches and about 1/4 inch thick. Center the butter block on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up over that (envelope fold), fully encasing the butter.
5. First three turns
Turn the dough so the short edge faces you. Roll into a rectangle approx. 10x14 inches again. Make a single fold (book fold or letter fold): fold the top third down and the bottom third up. Wrap in plastic and chill 30 minutes. Repeat two more times (total of three single folds), chilling 30 minutes between each. Keep dough cold but pliable—if butter begins to smear, chill longer.
Shaping & filling
6. Final roll and cut
After the last chill, roll the dough into a rectangle about 10x16 inches and 1/8 inch (3 mm) thick. Trim edges to make even. Cut the dough into 24 rectangles roughly 4x3 inches (if making 24 smaller croissants) or 12 rectangles 6x4 inches for larger ones. For classic chocolate croissants, cut rectangles; for pain au chocolat style, use 3x4 inch rectangles.
7. Place chocolate batons
Lay one or two chocolate batons near the short edge of each rectangle (for double chocolate use 2 batons per piece, side by side with a little gap). If making larger croissants, use two. Roll the dough over the batons away from you, sealing the seam with a gentle pinch and tucking the ends under slightly. Place each croissant seam-side down on a parchment-lined baking sheet, leaving about 1.5–2 inches between pieces.
8. Proof
Cover loosely with lightly greased plastic or a damp towel and proof at 75–80°F until about doubled in size and puffy, 1.5–2 hours (time varies by humidity and temperature). They should be slightly springy when touched.
Egg wash & bake
Chocolate ganache & finish
11. Make ganache
Place 8 oz chopped semisweet/dark chocolate in a heatproof bowl. Heat 3 oz heavy cream until it just begins to simmer; pour over the chocolate and let sit 1 minute. Stir gently from center outward until smooth and glossy. Stir in 1 tbs unsalted butter for extra shine and a silkier texture. Let ganache cool slightly until thickened but still pourable (about 5–10 minutes).
12. Glaze croissants
When croissants are warm (not piping hot), drizzle or brush a thin layer of ganache over the top of each for extra chocolate intensity. For an extra double-chocolate effect, chop or shave a few extra chocolate batons and sprinkle on top or dust lightly with powdered sugar as desired.
13. Serve
Allow ganache to set for a few minutes, then serve warm or at room temperature. Best eaten the same day; to refresh next day, warm briefly in a 300°F (150°C) oven for 5–7 minutes.
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