Chocolate Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 2 tsp instant yeast until evenly distributed.

Combine liquids

In a separate bowl, whisk 3/4 cup whole milk, 1/2 cup cold water and 1 large egg until blended.

Form dough

With the mixer fitted with a dough hook on low speed (or by hand), pour the liquid mixture into the dry ingredients and add 3 tbs softened unsalted butter. Mix 3–5 minutes until a cohesive, slightly tacky dough forms. If dough is very dry, add up to 1 tbs water; if too sticky, add up to 1 tbs flour.

First chill

Shape the dough into a flat rectangle (~1 inch thick), wrap in plastic, and chill in the refrigerator for 30–45 minutes to relax the gluten and keep it cool for lamination.

Prepare butter

While dough chills, place 1 cup (cold) unsalted butter and 1 tbs flour between two pieces of parchment paper. Pound and roll the butter into a 7x7 inch square about 1/4 inch thick. Keep edges straight and even. Chill the butter block in the refrigerator until firm but still pliable (do not let it harden rock-solid).

Enclose butter

On a lightly floured surface, roll the chilled dough into a rectangle about 10x8 inches. Place the chilled butter block in the center of the dough so it forms a diamond relative to the dough rectangle. Fold the corners of the dough over the butter to fully encase it like an envelope. Pinch seams to seal.

First fold (lamination)

Roll the enclosed package gently to a rectangle about 10x16 inches, keeping even thickness. Perform a single turn: fold the top third down and the bottom third up (like a letter) to create three layers. Wrap in plastic and chill for 30 minutes.

Second & third folds

Repeat the rolling-out and single (letter) fold two more times for a total of three single folds, chilling 30 minutes between folds. After the final chill the dough should be cold and layered with visible butter lines.

Roll out dough

On a lightly floured surface, roll the laminated dough into a rectangle about 12x16 inches and roughly 1/8 inch thick. Keep edges straight so triangles will be even.

Cut triangles

Trim edges into a neat rectangle, then cut the dough into 12 long triangles approximately 4–5 inches wide at the base and 8–9 inches long. A ruler helps for consistent sizing.

Prepare egg wash

In a small bowl whisk 1 egg with 1 tsp cold water until uniform.

Fill and roll

Place one chocolate stick (or 2 short batons) at the wide end of each triangle. Brush a thin line of egg wash along the base edge. Stretch the triangle very gently from the wide end, then roll toward the tip enclosing the chocolate and forming a crescent shape or straight pain au chocolat (many prefer straight roll). Tuck the tip underneath to secure. Place rolls seam-side down on a baking sheet lined with parchment, spacing about 2 inches apart.

Proof

Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and proof at warm draft-free place (ideally 75–80°F / 24–27°C) until puffy and almost doubled, about 60–90 minutes. They should look airy but not over-proofed.

Preheat oven

Preheat oven to 400°F (200°C) with a rack in the center. If you have a baking stone, preheat it as well.

Egg wash & sprinkle

Just before baking, gently brush each croissant with the egg wash to give a glossy finish. If desired, sprinkle a little coarse sugar on top.

Bake

Bake for 12–18 minutes until deep golden brown and puffed. Rotate the sheet halfway through for even color. Total bake time depends on size and your oven; watch closely after 12 minutes.

Optional finish

When croissants are out of the oven, brush lightly with 1 tbs melted butter for shine and extra flavor if desired. Transfer to a wire rack to cool slightly — best enjoyed warm.