Chocolate Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 500 g all-purpose flour, 50 g granulated sugar, 10 g salt and 10 g instant yeast. Whisk briefly to distribute ingredients evenly. (Keep the yeast and salt slightly apart when measuring to avoid direct contact before mixing.)

Add wet ingredients

Warm 300 ml whole milk to about 30–35°C (lukewarm). Add the milk and 30 g softened unsalted butter to the dry ingredients. Using a dough hook on low speed or a wooden spoon, mix until a shaggy dough forms, about 3–4 minutes by machine or 6–8 minutes by hand.

Knead to develop gluten

Increase mixer speed to medium and knead 4–6 minutes until the dough is smooth and elastic but still slightly tacky; by hand, knead on a lightly floured surface for 8–10 minutes. The dough should pass a slight windowpane when stretched.

First chill

Shape dough into a flat rectangle about 2–3 cm thick. Wrap tightly in plastic and refrigerate for 30–45 minutes to relax the gluten and chill the dough before laminating.

Prepare butter block

While the dough chills, prepare the butter block. Chop 250 g cold unsalted butter into pieces and place between two sheets of parchment. Pound and roll with a rolling pin into a 20 x 15 cm rectangle about 1–1.5 cm thick. The block should be pliable but cold. Chill briefly if it becomes too soft.

Enclose butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm. 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, fully enclosing the butter (like a letter). Seal the edges by pressing gently.

First fold (turn)

Roll the enclosed dough into a rectangle about 50 x 20 cm and 1 cm thick. Perform a single fold (also called a '3-fold' or letter fold): fold the right third over the center, then the left third over that so you have three layers. Wrap and chill for 30 minutes.

Second and third folds

Repeat the rolling to 50 x 20 cm and perform a second letter fold. Chill 30 minutes. Repeat once more (third fold). After the third fold, wrap and chill 1–2 hours or overnight — the dough should be cold and the butter well-set before shaping.

Roll and cut

Remove chilled laminated dough and let sit 5–10 minutes at room temperature so it's workable but still cold. On a lightly floured surface, roll to a rectangle about 40 x 30 cm and 4 mm thick. Trim edges to make even. Cut into two long strips lengthwise (each roughly 40 x 15 cm). Cut each strip into 4 equal rectangles (approximately 10 x 15 cm) to yield 8 pieces.

Shape croissants with chocolate

Place a 20 g baton or a small handful (about 20 g) of chopped dark chocolate near the short edge of each rectangle. Option A (classic pain au chocolat): fold one short edge over the chocolate and then roll straight to enclose the chocolate completely, seam side down. Option B (chocolate croissant variation): fold into a crescent shape by cutting triangles and rolling; if you prefer classic pain au chocolat use Option A. Place shaped pastries on a baking sheet lined with parchment, spacing 3–4 cm apart.

Proof

Cover loosely with lightly oiled plastic wrap or a clean towel and proof at 24–27°C (room-warm) until nearly doubled and surface is puffy, about 1.5–2 hours. If your kitchen is cool, proof longer or use a turned-off oven with the light on to create a warmer environment.

Make egg wash

Whisk 1 egg with 1 tsp water until smooth. Optionally stir in 1 tbsp milk for a slightly softer sheen. Strain if necessary.

Brush and score

When pastries are fully proofed and puffy, gently brush the tops with the egg wash (avoid brushing into seams to prevent gluing). For a classic look, make 1–2 shallow diagonal slashes on top of each pastry with a sharp knife.

Bake

Preheat oven to 200°C (390°F). Bake the croissants on the middle rack for 12–16 minutes until deeply golden brown and puffed; rotate the sheet halfway through baking for even color. If tops brown too quickly, reduce heat to 180°C (355°F) and continue until done. Internal temperature should be about 90–95°C if you use a probe.

Cool

Remove from oven and transfer to a wire rack. Allow to cool for 10–15 minutes so the chocolate sets slightly before serving warm.