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Homemade Chocolate Croissants

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Flaky, buttery, and filled with rich chocolate—these homemade chocolate croissants (also known as pain au chocolat) are a bakery-style treat you can make right at home. While they take a little time, the result is totally worth it: warm, golden croissants with melty chocolate centers. Perfect for breakfast, brunch, or an indulgent snack.

Ingredients

Scale

For the Dough:

  • 4 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 tbsp instant yeast

  • 1 1/4 tsp salt

  • 1 1/4 cups whole milk (warm)

  • 3 tbsp unsalted butter (softened)

For the Butter Layer:

  • 1 cup (2 sticks) unsalted butter, cold

For the Filling:

  • 1 cup semi-sweet chocolate batons or chopped chocolate

For the Egg Wash:

  • 1 egg

  • 1 tbsp milk

Instructions

  • Make the Dough:
    In a large bowl or stand mixer, mix flour, sugar, yeast, and salt. Add the warm milk and softened butter, and knead until a smooth dough forms. Cover and chill for 1 hour.

  • Prepare the Butter Block:
    Place cold butter between two sheets of parchment paper. Pound and roll it into a 7×7 inch square. Chill until firm but pliable.

  • Laminate the Dough:
    Roll the dough into a 10×10 inch square. Place the butter block in the center at a diagonal. Fold the corners of the dough over the butter and seal. Roll into a rectangle, then fold into thirds (like a letter). Chill for 30 minutes. Repeat rolling and folding 2 more times, chilling between each fold.

  • Shape the Croissants:
    Roll out the dough into a large rectangle (about 1/4 inch thick). Cut into rectangles (about 3×5 inches). Place a few pieces of chocolate near one short edge and roll tightly. Place seam-side down on a lined baking sheet.

  • Proof:
    Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1.5 to 2 hours, or until puffy.

  • Bake:
    Preheat oven to 375°F (190°C). Whisk egg and milk to make egg wash. Brush croissants lightly with the egg wash. Bake for 18–20 minutes, or until golden brown.

 

  • Cool and Enjoy:
    Let cool for 10 minutes before serving. Best enjoyed warm

Notes

  • You can use dark chocolate for a richer flavor.

  • To make ahead, shape croissants and freeze before proofing. When ready to bake, thaw overnight in the fridge, proof, and bake as directed.

  • These are best eaten the same day but can be stored in an airtight container for 1–2 days and reheated in the oven.

 

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