Chocolate Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 3.25 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon salt, and 2.25 teaspoons instant yeast. Whisk briefly to distribute evenly.

Add liquids

Add 3 tablespoons whole milk, 1 cup cold water, and 3 tablespoons softened unsalted butter to the dry mix. Using a dough hook or wooden spoon, mix on low until the ingredients come together into a shaggy dough (about 2–3 minutes).

Knead

Increase speed to medium-low and knead for about 4–5 minutes until the dough is smooth and slightly elastic but still soft. If mixing by hand, turn the dough onto a lightly floured surface and knead 6–8 minutes.

First chill

Shape the dough into a flattened rectangle, wrap tightly in plastic wrap, and refrigerate for 30–45 minutes until firm but not rock-hard. This makes rolling easier and keeps butter cold during laminating.

Prepare butter

While dough chills, take 1 cup cold unsalted butter and place between two sheets of parchment. Using a rolling pin, pound and roll the butter into a rectangle roughly 7x9 inches and about 1/4-inch thick. If it gets too soft, return to the fridge for 10–15 minutes. Dust lightly with 1 teaspoon flour if very sticky.

Roll dough

On a lightly floured surface, roll the chilled dough into a rectangle about 10x14 inches. Center the butter block on the lower half of the dough rectangle, leaving a small margin at the edges.

Enclose butter

Fold the top half of the dough over the butter to meet the bottom edge, sealing the edges by pressing gently. Pinch seams to seal so butter does not escape during rolling.

First fold (letter fold)

Turn the dough so the short side faces you. Roll gently to an approximately 10x14 inch rectangle again. 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 short side is facing you. Wrap in plastic and refrigerate for 30 minutes.

Second fold

Repeat the rolling to 10x14 inches and perform another letter (three) fold. Rotate 90 degrees, wrap, and chill for 30 minutes. For a flakier result, a third fold may be performed: roll again, fold, then chill 30–60 minutes. Total of 2–3 folds recommended.

Final roll

After the final chill, roll the laminated dough to about 1/8-inch thickness into a rectangle approximately 10x16 inches. Keep it cold but pliable — if it springs back, rest 10 minutes in the fridge and try again.

Cut triangles

Trim edges into straight lines. Cut the rectangle into 12 equal triangles (for example, cut into 3 columns of 4, then cut each column into 4 triangles) sized so each triangle base is about 3.5–4 inches. Each triangle will become one croissant.

Add chocolate

Place a chocolate baton or 1–2 pieces of chopped chocolate near the base of each triangle. Starting at the base, roll each triangle toward the tip, tucking the base under slightly to help shape and maintain a crescent. Place shaped croissants seam-side down on a parchment-lined baking sheet, leaving at least 1.5–2 inches between them.

Proof

Cover loosely with plastic wrap or a lightly oiled plastic bag and proof at a warm spot (75–80°F / 24–27°C) until almost doubled in size, about 60–90 minutes. Dough should be puffy but still cool-ish to touch; overproofing will cause loss of layers.

Egg wash

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 teaspoon cold water and gently brush the tops of the croissants. Optionally, sprinkle a little coarse sugar on top for sparkle.

Bake

Bake in the preheated oven for 12–18 minutes, rotating the tray halfway through, until deeply golden brown and crisp. If bottoms are browning too fast, lower oven to 375°F (190°C) and continue until done.

Cool

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes so chocolate sets but croissants remain warm. Serve within a few hours for best flakiness; they can be reheated briefly in a 325°F (160°C) oven for 5–7 minutes to refresh.