Belgium Chocolate Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer (or a large mixing bowl), combine 3.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp fine sea salt and 2 tsp instant yeast. Whisk briefly to distribute ingredients evenly.

Add liquids and form dough

Warm the milk and water together until lukewarm (about 95–105°F / 35–40°C). With the mixer fitted with a dough hook on low speed, gradually add the 3/4 cup warm liquid to the flour mixture. Add 3 tbsp softened unsalted butter. Mix on low until a cohesive, slightly sticky dough forms, about 3–4 minutes. Increase to medium-low and knead 3–4 minutes more until dough is smooth and elastic but not overworked.

First rest

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and rest in the refrigerator for 30 minutes. This chilling relaxes gluten and makes laminating easier.

Prepare butter block

While the dough rests, prepare the butter block. Place 12 oz cold unsalted butter between two sheets of parchment. Bash and roll the butter with a rolling pin and shape it into a 7x8 inch rectangle about 1/2-inch thick. Keep edges straight. Chill the butter block until firm but pliable (about 15–20 minutes) — it should be the same firmness as the dough.

Roll dough for encasing butter

On a lightly floured surface, roll the chilled dough into a roughly 10x12 inch rectangle. Center the chilled butter block on the lower two-thirds of the dough rectangle. Fold the top third of dough over the butter, then fold the bottom third up over that (envelope fold) so the butter is completely enclosed. Seal edges by pinching lightly.

First turn (lamination)

Roll the enclosed dough into a rectangle about 8x20 inches, keeping even thickness. Make a single letter fold (fold one third over the center, then the other third over that). This is the first turn. Wrap in plastic and chill for 30–45 minutes until firm.

Second and third turns

Repeat the rolling and folding sequence two more times for a total of three turns: roll to 8x20 inches, do a single letter fold, wrap and chill 30–45 minutes between turns. After the final chill, the dough should be cold and firm but pliable.

Roll and cut

Lightly flour the work surface. Roll the laminated dough into a rectangle approximately 10x16 inches, about 1/8–1/4 inch (3–6 mm) thick. Trim edges to make straight lines. Cut the rectangle into 8 equal rectangles (~4x5 inches each).

Assemble croissants

Place one piece of Belgian chocolate baton (or a 2–3 tbsp piece of chopped chocolate) near one short edge of each dough rectangle. Fold the dough over the chocolate baton, sealing the seam lightly by pinching. Place the croissant seam-side down on a parchment-lined baking sheet, leaving space between each. If you prefer classic pain au chocolat shape, place two batons side-by-side lengthwise and fold the dough over them.

Egg wash

Whisk 1 large egg with 1 tsp water to make an egg wash. Gently brush the tops and exposed seams of each croissant with the egg wash. Avoid heavy application that can cause the dough to become sticky.

Final proof

Cover the baking sheet loosely with plastic or a clean kitchen towel and let croissants proof at 75–80°F (24–27°C) until they are puffy and almost doubled in size, about 60–90 minutes. They should show visible layers but not overproof. Alternatively, refrigerate and proof overnight in the fridge for a slower development (add ~30–60 minutes at room temp before baking if chilled).

Bake

Preheat oven to 400°F (200°C). Place a small oven-safe dish with water on the lower rack for steam (optional) to help oven spring. Brush croissants again lightly with egg wash just before baking. Bake the croissants on the middle rack for 12–16 minutes, rotating the pan halfway through, until they are deep golden brown and puffed. If using steam, remove the water dish for the last 5 minutes to help color.

Cool and finish

Remove croissants from the oven and transfer to a wire rack. Let cool 5–10 minutes. If desired, drizzle or dip the ends with 1/2 cup melted chocolate or spread a thin chocolate glaze and sprinkle with pearl sugar or a dusting of powdered sugar. Serve warm or at room temperature.