Chocolate Croissant Recipe

Mix and Autolyse

Whisk together flour, sugar, salt, and instant yeast in a large bowl. Warm the milk to about 95–100°F (35–38°C) and combine with 1/4 cup water. Add milk mixture and 2 tablespoons softened butter to the dry ingredients. Mix until a rough shaggy dough forms and all flour is hydrated (about 2–3 minutes by hand or 1–2 minutes on low speed with a dough hook).

Knead

Knead the dough until it becomes smooth and slightly elastic but not overly tight — about 6–8 minutes total by hand or 4–5 minutes on medium-low speed. The dough should hold together and be soft but not sticky. If very sticky, dust lightly with up to 1 tablespoon flour.

First Chill

Shape the dough into a flat rectangle about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30–45 minutes. Chilling relaxes gluten and cools the dough for laminating.

Prepare Butter Block

While dough chills, place the cold butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a square roughly 7 x 7 inches and about 1/2 inch thick. Keep edges neat. Wrap the butter block in plastic and chill until firm but still pliable — about 15–20 minutes in the fridge. Both dough and butter should be cold but workable (around 50–60°F / 10–15°C).

Encase Butter

On a lightly floured surface, roll the chilled dough into a rectangle about 10 x 14 inches. Place the chilled butter block centered on the lower half of the dough. Fold the top half of the dough down over the butter, then fold the bottom up (envelope fold) so the butter is fully enclosed. Press seams to seal.

Roll and Fold — First Turn

Roll the enclosed dough into a long rectangle about 8 x 20 inches, keeping even thickness and preventing butter from breaking through. Perform a single letter (three-fold): fold the top third down over the center, then fold the bottom third up over that. Rotate the dough 90 degrees so the folded edge is on your left (or follow consistent orientation). Wrap in plastic and chill for 30–45 minutes.

Second and Third Turns

Repeat the roll-to-rectangle and three-fold process two more times, chilling 30–45 minutes between each turn. Aim for three total turns (one initial envelope + two single folds) for 6–8 visible layers. Keep the dough and butter cold; if butter softens or leaks, chill longer before continuing.

Final Roll

After the last chill, roll the dough on a lightly floured surface to a rectangle about 12 x 18 inches and roughly 1/8 to 1/4 inch thick. Trim edges to make straight, even borders. Cut the rectangle into 12 smaller rectangles approximately 6 x 4.5 inches (to yield 12 croissants).

Place Chocolate and Roll

Place one chocolate baton or a short stick of chopped chocolate near the short edge of each rectangle. Brush a little egg wash (beat the egg with 1 tsp cold water) along the opposite short edge. Fold that edge over the chocolate and roll tightly toward the near edge, keeping a snug but not stretched roll. Place each roll seam-side down on a parchment-lined baking sheet, spacing about 1-1.5 inches apart.

Proof

Cover loosely with lightly greased plastic wrap or a lightly damp clean towel. Proof at 75–80°F (24–27°C) until puffy and nearly doubled in volume, about 1.5–2 hours depending on ambient temperature. The rolls should feel airy and the layers visible.

Egg Wash and Bake

Preheat the oven to 400°F (200°C) with a rack in the middle. Gently brush the proofed croissants with the egg wash, taking care not to deflate them. Bake one sheet at a time for 15–18 minutes, rotating halfway, until deep golden brown and crisp. If bottoms brown too quickly, lower the oven temperature to 375°F (190°C) and extend baking by a few minutes.

Cool and Finish

Remove croissants to a wire rack and cool for 10–15 minutes. Dust lightly with powdered sugar if desired. Serve warm so the chocolate is melty.