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Homemade Chocolate Croissants

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Indulge in the ultimate homemade treat with these flaky, buttery chocolate croissants. Filled with rich dark chocolate, they’re surprisingly simple to make and perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (105-115°F)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup milk, scalded and cooled
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 6 ounces dark chocolate, cut into batons
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)

Instructions

  1. In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
  2. In a large bowl, combine sugar, salt, milk, melted butter, and eggs. Add the yeast mixture and mix well. Gradually add the flour, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  4. On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Arrange the cold butter slices evenly over the center two-thirds of the dough. Fold the top third of the dough over the butter, then fold the bottom third over the top, creating a butter sandwich.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. Repeat the rolling, folding, and refrigerating process two more times, chilling for 30 minutes between each turn.
  7. After the final chill, roll the dough into a 12×24-inch rectangle. Cut the dough in half lengthwise, then cut each half into triangles.
  8. Place a chocolate baton at the base of each triangle and roll up towards the point. Place the croissants on a baking sheet lined with parchment paper, point-side down.
  9. Cover the croissants loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  10. Preheat oven to 375°F (190°C). Brush the croissants with the egg wash.
  11. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Notes

For an extra glossy finish, brush the baked croissants with a simple syrup (equal parts sugar and water, heated until sugar dissolves) while they are still warm.

Find it online: https://cubaqueen.com/homemade-chocolate-croissants/