Croissant Chocolate Recipe

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, whisk together 4 cups flour, 1 tablespoon sugar, 2 teaspoons instant yeast and 1 teaspoon salt. Warm the milk and water to about 95–100°F (warm to the touch). Add warm milk, warm water, 2 tablespoons softened butter and 1 large beaten egg to the dry ingredients. Mix on low until ingredients come together, then increase speed and knead 5–7 minutes until a smooth, slightly tacky but not sticky dough forms. If dough is too sticky, add up to 2 tablespoons flour; if too dry add 1–2 teaspoons water.

First rest

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and refrigerate for 30 minutes to relax the gluten and chill the dough slightly. The dough should be cold but pliable for laminating.

Prepare butter block

While the dough rests, place 1 cup cold unsalted butter between two sheets of parchment or plastic wrap. Using a rolling pin, bash and roll the butter into a flat square roughly 7x7 inches and about 1/2 inch thick. Dust lightly with 2 tablespoons cold flour to prevent stickiness. Refrigerate the butter block until firm but pliable (about 10–15 minutes).

Roll and encase butter

On a lightly floured surface, roll the chilled dough into a rectangle about 10x14 inches. Place the chilled butter block in the center of the dough so that the longer side of the butter is parallel to the shorter side of the dough rectangle. Fold the dough over the butter to encase it fully, sealing the edges by pinching lightly.

First fold (turn)

With the butter enclosed, roll the dough into a long rectangle about 8x20 inches. Perform a single letter fold: fold the top third down and the bottom third up over it (like folding a business letter). Wrap in plastic and refrigerate 30 minutes to keep butter firm.

Second and third folds

Repeat two more single folds (roll to 8x20, fold in thirds), chilling 30 minutes between each fold. After the third fold, wrap and chill at least 1 hour or up to overnight. You should have completed three folds total to create many layers.

Roll out and cut

Remove laminated dough from refrigerator and let sit 5–10 minutes until just pliable. On a lightly floured surface, roll to a rectangle about 10x18 inches and approximately 1/4 inch (6 mm) thick. Using a sharp knife or pizza cutter, trim ends to square the rectangle. Cut the dough into two long strips (about 5x18 inches), then cut each strip into four triangles (8 triangles total) with base about 4–5 inches wide.

Shape croissants

If desired, make a small 1/2 inch slit in the center of each triangle's base to help stretch. Starting at the base, place one chocolate baton near the wide end of each triangle. Gently stretch the dough slightly and roll toward the tip, enclosing the chocolate and creating a crescent shape. Tuck the tip underneath the croissant to secure. Place shaped croissants on a baking sheet lined with parchment, spacing about 2 inches apart.

Proof

Cover croissants loosely with lightly greased plastic wrap or a clean kitchen towel and proof at room temperature (75–78°F / 24–26°C) until nearly doubled and puffy, 1.5–2 hours. Alternatively, proof in a slightly warm (off) oven with the oven light on for 60–90 minutes. They should feel soft and jiggly but not collapsed.

Egg wash and bake

Preheat oven to 400°F (200°C). Whisk together 1 large egg and 1 teaspoon cold water to make egg wash. Gently brush the tops of the proofed croissants with the egg wash, taking care not to deflate them. Bake in the preheated oven on the middle rack for 12–16 minutes until deep golden brown and crisp. Rotate the tray halfway for even browning if your oven has hot spots.

Cool and serve

Remove croissants from oven and transfer to a cooling rack. Let cool 10 minutes so interior finishes setting and chocolate softens but is not scorching hot. Dust with 1 tablespoon powdered sugar if desired. Serve warm or at room temperature. Store any leftovers in an airtight container for 1 day or freeze individually wrapped for up to 1 month; reheat in a 350°F (175°C) oven 8–10 minutes to refresh.