Chocolate Croissant Recipe

Mix and Autolyse

In a large bowl combine 4.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp fine sea salt and 2.25 tsp instant yeast (keep yeast and salt slightly apart when measuring). Whisk to combine. Warm 1 cup whole milk to about 95–100°F (35–38°C) and mix with 1/4 cup warm water. Add liquids to the dry mixture and add 3 tbs softened unsalted butter. Mix with a spoon or low-speed paddle until a rough, slightly sticky dough forms (about 2–3 minutes).

Knead

Turn the dough onto a lightly floured surface and knead by hand for 4–6 minutes until smooth and slightly elastic, or use a stand mixer with dough hook on low for 4 minutes. The dough should be cohesive but not overly tight; add a teaspoon of water or flour if necessary to reach consistency.

First Chill

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

Prepare Butter Block

While the dough chills, beat or pound 1.25 cups cold unsalted butter between two sheets of parchment into a uniform rectangle about 7 x 8 inches and roughly 1/2-inch thick. Keep edges straight; refrigerate until the dough is chilled but pliable (butter should be cold and slightly flexible, not rock hard).

Enclose Butter

Lightly flour your work surface. Roll the chilled dough into a rectangle about 10 x 14 inches. Place the butter block centered on the lower half of the dough rectangle. Fold the top half of dough over the butter, then fold the bottom up to meet (envelope) so the butter is enclosed. Seal edges with light pressure and chill 20 minutes if butter softens.

First Turn (Letter Fold)

With the seam side down, roll the parcel into a long rectangle approximately 8 x 20 inches, keeping edges even and rolling from center outward. Brush off excess flour. Fold the dough in thirds like a letter (single turn). Rotate the dough 90°, wrap in plastic, and refrigerate 30 minutes.

Second and Third Turns

Repeat rolling to 8 x 20 inches and fold in thirds two more times for a total of 3 single turns (three letter folds). Chill 30 minutes between turns to keep butter cold. After the final turn, wrap and chill at least 1 hour or overnight; dough should be firm and cold before shaping.

Roll Out

Remove dough from fridge and let sit 5 minutes to become slightly pliable. On a lightly floured surface roll the dough into a rectangle about 12 x 20 inches and approximately 1/8–1/4 inch thick. Trim edges to make even. Cut the dough into 12 rectangles about 3.5 x 5 inches (or cut into 12 equal pieces).

Add Chocolate

Place one or two pieces of dark chocolate baton (or a heaping teaspoon of chopped dark chocolate) near one short edge of each rectangle. Roll the dough tightly away from the chocolate edge, finishing with the seam down on the baking sheet. If you prefer classic pains au chocolat shape, place two chocolate batons in the center and fold the long edges over, seam down.

Proof

Arrange shaped croissants on parchment-lined baking sheets about 2 inches apart. Cover loosely with plastic wrap or a damp towel and proof at 75–80°F (24–27°C) for 60–90 minutes, until puffy and nearly doubled. Do not overproof (but they should be noticeably airy).

Prepare Egg Wash

Preheat oven to 400°F (200°C) with a rack in the middle. Beat 1 large egg with 1 tsp cold water to make an egg wash. Strain if needed.

Glaze and Bake

Gently brush the tops of the proofed croissants with egg wash (one thin coat). Bake one sheet at a time in the preheated oven for 12–16 minutes until deep golden brown and crisp, rotating halfway through for even color. Internal temperature should reach about 200–205°F (93–96°C) if using an instant-read thermometer.

Finish

Remove croissants to a wire rack. If desired, lightly brush with 1 tbs melted butter for extra sheen and softness, and dust with 1 tbs powdered sugar when cooled slightly.

Serve warm or at room temperature. Pains au chocolat are best the day they are baked; reheat briefly in a 325°F (160°C) oven for 5–7 minutes to refresh crispness. Optionally serve with jam or preserves.