Homemade Chocolate Croissants Recipe

Ingredients

• 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
• 16 chocolate batons or 8 oz high-quality semi-sweet chocolate, cut into bars
• 1 large egg
• 1 tbsp milk
• Confectioners sugar for dusting

Instructions

1. 1

   Mix the Dough: In a stand mixer bowl, combine flour, sugar, salt, and yeast. Slowly add cold whole milk and knead with a dough hook for 5 minutes until the dough is soft but slightly tacky. Cover and refrigerate for 30 minutes to rest.

2. 2

   Prepare the Butter Layer: Beat the softened butter and flour together until smooth. Shape this mixture into a 7×10-inch rectangle and refrigerate for 30 minutes, allowing it to firm up for lamination.

3. 3

   Encapsulate the Butter: On a floured surface, roll out the chilled dough into a 14×10-inch rectangle. Place the butter layer in the center and fold the dough over it, encasing the butter completely. Seal the edges tightly to prevent butter leaking during rolling.

4. 4

   First Fold and Chill: Roll the dough into a 10×20-inch rectangle and fold it lengthwise into thirds (like a letter). Cover the dough and refrigerate for 30 minutes. Repeat this folding and chilling two more times for a total of three turns, which creates multiple buttery layers.

5. 5

   Final Refrigeration: After completing the last fold, refrigerate the dough for 4 hours or overnight to allow flavors to develop and the dough to firm.

6. 6

   Shape the Croissants: Roll the chilled dough into an 8×20-inch rectangle. Cut it into sixteen pieces measuring 2×5 inches each. Gently stretch each piece to 8 inches in length, place a chocolate baton at one end, and roll tightly with the seam side down.

7. 7

   Proof the Dough: Arrange the croissants on lined baking sheets, cover loosely, and allow them to proof at room temperature for 1 hour. Then refrigerate for an additional hour to firm up before baking.

8. 8

   Apply Egg Wash: Preheat the oven to 400°F (204°C). Whisk the egg and milk together to make an egg wash and brush it evenly over each croissant to promote browning and shine.

9. 9

   Bake the croissants for 20 minutes, rotating the pans halfway through baking to ensure even color and doneness. Once baked, remove from the oven and cool slightly on a wire rack.

10. 10

    Serve: Optionally dust the warm croissants with confectioners’ sugar before serving to add a touch of sweetness and presentation finesse.