Description
Deliciously flaky croissants filled with high-quality chocolate, perfect for breakfast or as an indulgent snack.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) instant yeast
- 1 1/4 cups (300ml) cold whole milk
- 1 cup (226g) unsalted butter, softened
- 2 tbsp all-purpose flour (for butter layer)
- 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Confectioners’ sugar (optional, for dusting)
Instructions
- In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold milk while kneading with a dough hook for about 5 minutes.
- Cover the bowl and refrigerate for 30 minutes.
- To prepare the butter layer, beat the softened butter with flour until smooth and shape into a rectangle measuring about 7×10 inches. Refrigerate for 30 minutes.
- After the dough has chilled, roll it out into a larger rectangle measuring 14×10 inches. Place the chilled butter layer in the center of the dough and fold it over, sealing the edges.
- Roll the dough into a 10×20 inch rectangle, then fold it lengthwise into thirds. Cover and refrigerate for another 30 minutes. Repeat this process two more times.
- After the final fold, let the dough chill in the refrigerator for at least 4 hours or overnight.
- Roll out the chilled dough into a rectangle measuring 8×20 inches and cut into sixteen equal rectangles, each approximately 2×5 inches.
- Place a chocolate baton at one end of each rectangle and roll them up tightly, ensuring the seam is on the bottom.
- Arrange croissants on lined baking sheets, cover loosely, and let proof at room temperature for 1 hour, then refrigerate for another hour.
- Preheat the oven to 400°F (204°C) and whisk together egg and milk for the egg wash. Brush over croissants.
- Bake for about 20 minutes, rotating pans halfway through, until golden brown. Cool slightly on a wire rack and dust with confectioners’ sugar if desired.
Notes
Start with cold ingredients for flakier croissants. Use high-quality chocolate for the best flavor.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg