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Homemade Chocolate Croissants

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Delight in flaky, buttery homemade chocolate croissants made from scratch, perfect for breakfast or an indulgent treat any time of day.

Ingredients

Scale
  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm milk (110°F)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, sliced
  • 3/4 cup cold water
  • 1 large egg, beaten (for egg wash)
  • 1 cup dark chocolate bars or chocolate chips

Instructions

  1. In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture and cold water, mixing until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes, then shape into a ball, wrap in plastic, and refrigerate for 1 hour.
  4. Roll out the chilled dough into a rectangle; lay slices of cold butter evenly over two-thirds of the dough.
  5. Fold the dough into thirds (like a letter), roll out again, and repeat the folding and rolling process 3 times, chilling for 20 minutes between each fold.
  6. After the final fold, roll the dough into a large rectangle about 1/4 inch thick.
  7. Cut the dough into triangles. Place a piece of chocolate at the base of each triangle and roll tightly toward the tip.
  8. Place croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise for 1-2 hours until doubled in size.
  9. Preheat oven to 400°F (200°C). Brush croissants with beaten egg for a golden crust.
  10. Bake for 15-20 minutes until puffed and golden brown. Let cool slightly before serving.

Notes

For extra shine and flavor, brush croissants with a simple syrup glaze after baking or sprinkle coarse sugar on top before baking.

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