Description
Master the art of French patisserie with this detailed recipe for flaky, buttery homemade chocolate croissants. Enjoy rich, melted chocolate pockets encased in a perfectly golden, crisp crust.
Ingredients
- For the Dough:
- 2 ½ cups (300g) bread flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 ½ tsp instant yeast
- 1 tsp salt
- ½ cup (120ml) cold milk
- ½ cup (120ml) cold water
- For the Butter Block:
- 1 cup (226g) unsalted European-style butter (82-84% fat), very cold
- For the Filling & Wash:
- 12–16 chocolate batons (pain au chocolat sticks) or good quality semi-sweet chocolate, chopped
- 1 large egg, whisked with 1 tbsp milk or water (for egg wash)
Instructions
- 1. Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add cold milk and water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a rectangle, wrap, and refrigerate for at least 2 hours or overnight.
- 2. Create Butter Block: Between two sheets of parchment paper, pound and roll the cold butter into an 8×8 inch (20×20 cm) square. Keep cold.
- 3. First Turn (Lamination): Roll chilled dough into a 16×8 inch (40×20 cm) rectangle. Place butter block on one half, fold other half over, sealing edges. Roll into a 24×8 inch (60×20 cm) rectangle. Perform a letter fold (fold one-third over, then the other third). Wrap and chill for 30-45 minutes.
- 4. Second & Third Turns: Repeat the rolling, folding, and chilling process two more times, ensuring the dough remains cold and relaxed between turns.
- 5. Final Chill: After the third turn, wrap the dough tightly and refrigerate for at least 4 hours, or up to 24 hours.
- 6. Shape Croissants: Roll dough into a large rectangle, about 1/8 inch (3mm) thick. Trim edges. Cut into rectangles for pain au chocolat. Place chocolate batons at the wider end and roll tightly, seam-side down.
- 7. Second Proof: Place shaped croissants on a parchment-lined baking sheet, cover loosely, and proof in a warm, draft-free place for 2-3 hours, until visibly puffy and jiggly.
- 8. Bake: Preheat oven to 400°F (200°C). Gently brush croissants with egg wash. Bake for 15-20 minutes, rotating halfway, until deep golden brown. Cool slightly on a wire rack before serving.
- Prep Time: 3 hours (active)
- Cook Time: 20 mins