Chocolate Croissant Recipe

Mix Dry Ingredients

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, 2 tbsp of sugar, and 2 tsp of instant yeast. Mix until evenly distributed.

Combine Wet Ingredients

In a separate bowl, warm 1 cup of milk until lukewarm. Add 1 tbsp of melted unsalted butter and 1 large egg, whisking until combined.

Mix Dough

Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.

First Rise

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare Butter Block

While the dough is rising, take 1 cup of cold unsalted butter and pound it between two sheets of parchment paper until it forms a flat rectangle about 1/2 inch thick.

Incorporate Butter

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle large enough to encase the butter block.

Fold and Roll

Place the butter block in the center of the dough. Fold the dough over the butter, sealing the edges. Roll it out again into a long rectangle, then fold it into thirds (like a letter).

Chill and Repeat

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times.

Roll Out Dough

After the final chill, roll the dough into a large rectangle about 1/4 inch thick.

Cut Triangles

Cut the dough into long triangles, approximately 4 inches wide at the base.

Add Filling

Place about 1 tbsp of chopped dark chocolate at the base of each triangle.

Shape Croissants

Roll each triangle from the base to the tip, forming a crescent shape. Ensure the tip is tucked underneath.

Second Rise

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

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Egg Wash

In a small bowl, whisk together 1 large egg and 1 tbsp of milk to create an egg wash.

Brush Croissants

Brush the tops of the croissants with the egg wash for a glossy finish.

Bake

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