Croissant / Chocolatine Recipe
Indulge in our flaky, buttery Croissant, perfectly baked to a golden crisp. Each bite reveals a soft, tender interior that melts in your mouth, enriched with layers of rich chocolate that ooze with every delicious morsel. A classic French pastry, this Croissant / chocolatine is the ultimate treat for breakfast or an afternoon delight – a true celebration of flavor and texture!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Butter Layer
Filling
Method
Dough Preparation
Mixing Ingredients
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover it, and let it rise for 1 hour.
Butter Layer Preparation
Prepare the Butter
While the dough is rising, take the cold unsalted butter and pound it between two sheets of parchment paper into a rectangle about 1/2 inch thick. Refrigerate until needed.
Laminating and Shaping
Roll Out Dough
After the dough has risen, roll it out into a rectangle about 1/2 inch thick.
Laminating Process
Roll the dough out again, then fold it into thirds. Repeat this process two more times, chilling the dough for 30 minutes between each fold.
Cut and Fill
After the final fold, roll the dough out to a rectangle, cut into triangles, and place a piece of chocolate at the base of each triangle. Roll them up from the base to the tip.
Baking
Proof and Bake
Place the rolled croissants on a baking sheet, cover, and let them proof for another 1 hour. Preheat the oven to 400°F (200°C). Bake for 15-20 minutes until golden brown.
