Chocolate Croissant Recipe

Dough & Laminating

1. 1

   Make the dough

   In a large mixing bowl or the bowl of a stand mixer, combine 3.25 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp salt. Whisk briefly to distribute. Warm 3 tbsp whole milk and 3 tbsp water together until lukewarm (about 95–105°F / 35–40°C). Add liquids to dry ingredients and mix by hand or with a dough hook on low speed until flour is mostly incorporated. Add 3 tbsp softened unsalted butter and continue kneading 4–6 minutes until the dough is smooth and slightly elastic but still tacky. The dough should form a cohesive ball; add up to 1–2 tbsp flour only if excessively sticky.

2. 2

   First rest / chill

   Shape the dough into a flattened rectangle about 1 inch thick, wrap tightly in plastic wrap and chill in the refrigerator for 30–45 minutes. Chilling relaxes gluten and makes laminating easier.

3. 3

   Prepare butter block

   While dough chills, prepare the laminating butter block. Take 12 tbsp cold unsalted butter (about 170–175 g). Place butter between two sheets of parchment and pound/roll it with a rolling pin into a square roughly 6 x 6 inches and about 1/2 inch thick. The block should be pliable but still cold. Return to fridge if it softens too much.

4. 4

   Enclose butter

   On a lightly floured surface, roll the chilled dough to a rectangle about 10 x 8 inches. Place the butter block centered on the lower half of the dough. Fold the top half of dough over the butter to fully enclose it, pressing edges to seal so butter cannot escape.

5. 5

   Roll and letter fold (turn 1)

   Roll the dough-butter package gently into a rectangle about 20 x 8 inches (work quickly to keep butter cold). Make a letter fold by folding the right third over the center, then the left third over that (like folding a business letter). Rotate the dough 90 degrees so the short side faces you, wrap in plastic, and chill 30–45 minutes.

6. 6

   Second and third turns

   Repeat the roll-and-fold process two more times for a total of three single (letter) turns: roll to about 20 x 8 inches, fold into thirds, rotate, and chill 30–45 minutes between turns. Keep dough cold but pliable; if butter softens, chill longer. After the final chill, let dough rest in fridge 30 minutes to firm.

7. 7

   Roll out and portion

   On a lightly floured surface, roll the laminated dough to a rectangle roughly 12 x 18 inches and about 1/8–3/16 inch thick. Trim edges so they are straight. Cut the rectangle into 12 equal rectangles approximately 6 x 3 inches (or into triangles if you prefer classic croissant shape). For pain au chocolat (chocolate croissant), keep rectangles.

8. 8

   Assemble croissants

   Place one chocolate baton (or 1/2–3/4 oz chocolate) near the short edge of each rectangle, leaving a small margin. Brush the far edge of the dough lightly with 1 tbsp melted or softened unsalted butter to help seal. Fold the near short edge over the chocolate and roll toward the far edge, keeping a gentle tension so the roll is snug but not tight. Place each roll seam-side down on a parchment-lined baking sheet, leaving 2 inches between pastries.

9. 9

   Proof

   Cover loosely with lightly greased plastic wrap or a clean kitchen towel and let the croissants proof at warm room temperature (ideally 75–78°F / 24–26°C) until puffy and nearly doubled, about 1.5–2 hours. Alternatively, proof in a cooler environment for longer (up to 3–4 hours). They should feel jiggly and show visible layering.

10. 10

    Egg wash and bake

    Preheat oven to 400°F (200°C) while croissants finish proofing. Whisk 1 egg with 1 tsp water to make egg wash and gently brush each croissant once when proofed (avoid deflating). Optionally chill the sheet for 10 minutes to set the wash. Bake in preheated oven for 12–18 minutes until golden brown and puffed; rotate the sheet halfway through if necessary. Internal temperature should be around 200°F (93°C) when done.

11. 11

    Cool

    Remove croissants to a wire rack and cool 10–15 minutes so chocolate sets slightly. Dust with 2 tsp confectioners' sugar if using, and serve warm or at room temperature.