Chocolate Croissant Recipe

Make dough

In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt. Warm the milk to about 95–105°F (warm to the touch, not hot) and combine with warm water. With the mixer fitted with the dough hook (or by hand), add the warm liquid to the dry ingredients and mix until a shaggy dough forms. Add the 3 tablespoons softened butter and continue kneading on medium-low for 5–7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If making by hand, knead on a lightly floured surface for 8–10 minutes.

First rest (bulk chill)

Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 hours). Chilling relaxes the gluten and makes rolling easier.

Roll for lamination

On a lightly floured surface, roll the chilled dough into a rectangle approximately 12 x 8 inches (30 x 20 cm) and about 1/4 inch thick. Keep corners relatively straight; if the dough resists, let it rest 10 minutes then continue.

Prepare butter block

While the dough rests or after the chilled dough is rolled, place the 1.25 cups cold unsalted butter between two sheets of parchment paper. Using a rolling pin, bash and roll the butter into a flat square roughly 7 x 6 inches (18 x 15 cm) and about 1/4 inch thick. The butter should be pliable but still cold. Chill the butter block briefly if it gets too soft (10–15 minutes).

Enclose butter in dough

Place the butter block centered on two-thirds of the rolled dough sheet. Fold the uncovered third of dough over the butter, then fold the remaining third on top (book fold), fully enclosing the butter. Press the edges to seal so butter is enclosed.

Laminate - turns and chilling

Roll the dough-butter packet into a rectangle about 20 x 8 inches (50 x 20 cm). Perform a letter fold (tri-fold) by folding one short third over the center, then the remaining third on top. Rotate the dough 90 degrees, wrap in plastic, and chill in the refrigerator for 30–45 minutes. Repeat this rolling and tri-fold process two more times for a total of 3 turns, chilling 30–45 minutes between turns. The dough should be cold but pliable before each fold. After the final fold, chill for at least 1 hour or overnight for best flavor and handling.

Roll out final sheet

Remove the dough from the refrigerator and place on a lightly floured surface. Roll into a rectangle about 20 x 12 inches (50 x 30 cm) and about 1/8 inch thick. Keep the edges straight; if the dough springs back, let it rest 5–10 minutes and roll again.

Cut triangles

Trim the edges for straight sides. Using a ruler or straight edge, cut the rectangle in half lengthwise to make two long strips. From each strip, cut triangles roughly 4–4.5 inches (10–11 cm) at the base and about 8–9 inches (20–23 cm) tall, yielding approximately 12 triangles total (makes 12 croissants).

Roll with chocolate

Take one triangle and, starting at the base, place one chocolate baton (or 1–2 teaspoons chopped chocolate) near the base. Gently stretch the base of the triangle a little, then roll tightly toward the tip, enclosing the chocolate and ending with the tip tucked under the croissant to hold shape. Place seam-side-down on a parchment-lined baking sheet, leaving spacing for proofing. Repeat with remaining triangles and chocolate pieces.

Proof

Cover the shaped croissants loosely with lightly greased plastic wrap or a clean towel, and proof at 75–80°F (24–27°C) for about 1.5–2 hours, until they are noticeably puffy and nearly doubled in size. Alternatively, proof in a warm oven with the light on or in a proofing drawer. Do not over-proof; they should still hold a slight shape.

Prepare egg wash

Whisk the large egg with 1 teaspoon water until smooth to make an egg wash.

Glaze and bake

Preheat the oven to 400°F (200°C) about 20 minutes before baking. Gently brush the tops of the proofed croissants with the egg wash, taking care not to deflate them. If using, sprinkle a little coarse sugar on top. Bake the croissants on the middle rack for 12–16 minutes, rotating the pan once about halfway, until they are deep golden brown, puffed, and the layers are visible on the sides. If they brown too quickly, lower the temperature to 375°F (190°C) and continue baking until done. Internal temperature should be around 200°F (93°C).

Cool

Remove from the oven and transfer to a wire rack. Let cool for at least 15 minutes before serving so the chocolate sets slightly and interior finishes cooking.