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Homemade Chocolate Croissants

Golden Homemade Chocolate Croissants on Plate
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Indulge in flaky, buttery layers with these homemade chocolate croissants. This recipe guides you through creating perfect viennoiserie from scratch, filled with rich, dark chocolate.

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 3/4 cup (180ml) lukewarm milk
  • 1/4 cup (60ml) water
  • 1/4 cup (56g) unsalted butter, melted
  • 1 cup (226g) cold unsalted butter, for laminating
  • 4 ounces (113g) dark chocolate, cut into batons
  • 1 large egg, beaten, for egg wash

Instructions

  1. In a large bowl, whisk together flour, sugar, salt, and yeast.
  2. In a separate bowl, combine lukewarm milk, water, and melted butter.
  3. Pour wet ingredients into dry ingredients and mix until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Form the dough into a square, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
  6. Place cold butter between two sheets of parchment paper and pound with a rolling pin until it forms a 7×7 inch square. Chill in the refrigerator for 15 minutes.
  7. On a lightly floured surface, roll out the chilled dough into a 14×7 inch rectangle. Place the cold butter square in the center of the dough.
  8. Fold the sides of the dough over the butter to enclose it completely. Pinch the seams to seal.
  9. Roll the dough out into a 21×7 inch rectangle. Fold into thirds, like a letter. This is the first turn.
  10. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  11. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
  12. After the final turn, chill the dough for at least 2 hours, or overnight.
  13. On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle.
  14. Cut the dough into 6 triangles. Place a chocolate baton at the base of each triangle and roll up tightly.
  15. Place the croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let proof for 1-2 hours, or until doubled in size.
  16. Preheat oven to 375°F (190°C). Brush the croissants with egg wash.
  17. Bake for 20-25 minutes, or until golden brown.
  18. Let cool slightly before serving.

Notes

Serve warm with a dusting of powdered sugar for an extra touch of sweetness.

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