Description
These homemade chocolate croissants are buttery, flaky, and filled with melted chocolate — a bakery-style breakfast you can easily make at home.
Ingredients
500 g All Purpose Flour
62 g Granulated Sugar
10 g Active Dry Yeast
90 g Whole Milk, cold
100 g Unsalted Butter, softened
12 g Salt
140 g Water, cold
255 g Unsalted Butter, cold
1 Lg Egg + 1 Yolk
1 C Semi-Sweet Chocolate, melted
Instructions
1. In a stand mixer, mix flour, sugar, yeast, salt, milk, butter, and water. Knead 10 minutes.
2. Roll out to 8×10 rectangle. Wrap and refrigerate overnight.
3. Roll out butter slab 7×8. Freeze 15 minutes.
4. Encase butter in dough and roll to 8×15. Fold and freeze 15 minutes.
5. Repeat fold. Roll out and cut into triangles.
6. Fill with chocolate, roll, and egg wash. Let rise 1 hour.
7. Preheat oven to 375°F. Brush again and bake 16–18 minutes until golden.
8. Melt remaining chocolate, drizzle or dip croissants. Serve warm.
Notes
Keep dough cold for clean layers. Double egg wash for shine.