Jul 14 2026
Restaurants›Hail Fellow Well Met›Chocolate Croissant Recipe

Chocolate Croissant Recipe

Inspired by Hail Fellow Well Met
Time4h
Serves12

Make Chocolate Croissant Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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 Block

Filling

Egg Wash

Method

Dough Preparation

  1. 1

    Mix Dry Ingredients

    In a large bowl, whisk together 4 cups of all-purpose flour, 2 tsp of instant yeast, 1 tsp of salt, and 1 tbsp of sugar until well combined.

  2. 2

    Combine Wet Ingredients

    In a separate bowl, combine 1 cup of warm milk and 1 cup of warm water. Pour this mixture into the dry ingredients and mix until a dough forms.

  3. 3

    Knead the Dough

    Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Add the stick of unsalted butter (softened) and continue kneading until fully incorporated.

  4. 4

    First Rise

    Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Butter Block Preparation

  1. 5

    Prepare Butter Block

    While the dough is rising, take 2 sticks of unsalted butter and place them between two sheets of parchment paper. Using a rolling pin, pound the butter into a flat rectangle about 1/2 inch thick. Refrigerate until ready to use.

Laminating the Dough

  1. 6

    Incorporate Butter

    Once the dough has doubled in size, roll it out on a floured surface into a rectangle large enough to wrap the butter block. Place the chilled butter block in the center of the dough.

  2. 7

    Fold the Dough

    Fold the edges of the dough over the butter block, sealing it completely. Roll the dough out again into a long rectangle and fold it into thirds, like a letter. This is the first turn.

  3. 8

    Repeat Turns

    Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

Shaping and Baking

  1. 9

    Cut and Fill

    After the final turn and chill, roll the dough out into a large rectangle. Cut the dough into triangles. Place 1 tbsp of chopped dark chocolate at the base of each triangle and roll it up tightly from base to tip.

  2. 10

    Second Rise

    Place the rolled croissants on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 30-45 minutes until puffed.

  3. 11

    Preheat Oven

    Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise.

  4. 12

    Egg Wash

    In a small bowl, whisk together 1 whole egg and 1 tbsp of milk. Brush this mixture over the tops of the croissants before baking.

  5. 13

    Bake

    Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and flaky.

More from Hail Fellow Well Met