Homemade Chocolate Croissants
Homemade Chocolate Croissants are flaky, buttery pastries filled with rich, melty chocolate that just melt in your mouth. They combine the light, crispy layers of traditional croissants with the irresistible…
Tip: save now, cook later.Homemade Chocolate Croissants are flaky, buttery pastries filled with rich, melty chocolate that just melt in your mouth. They combine the light, crispy layers of traditional croissants with the irresistible sweetness of chocolate, making every bite a little moment of joy. These treats bring the charm of a French bakery right into your kitchen.
I love making these croissants on weekend mornings when I have some extra time. The process of rolling out the dough and folding in the butter feels like a relaxing little project, and the smell of baking chocolate and pastry filling the house is simply the best. It’s a bit of a labor of love, but seeing the golden, puffed-up croissants come out of the oven always makes it worth it.
One of my favorite ways to enjoy homemade chocolate croissants is fresh out of the oven, just slightly warm so the chocolate is gooey and the crust is still crisp. They’re perfect with a cup of coffee or a glass of cold milk. I find that sharing these with friends or family makes them even sweeter—there’s something special about passing around these homemade treats and seeing everyone’s happy faces.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for croissants. For a lighter texture, you can try bread flour, which has more protein and helps with dough elasticity.
Butter: High-quality unsalted butter is key for that rich, flaky texture. European-style butter with higher fat content is my favorite for laminating. If you need a dairy-free version, try a vegan butter that’s solid and cold.
Chocolate: I use dark chocolate bars or batons for filling. You can swap for milk chocolate or even chocolate chips. Choose good-quality chocolate that melts smoothly but holds shape during rolling.
Yeast: Active dry yeast is standard here. If you prefer, instant yeast can be used—just mix it directly with the flour and skip proofing in warm milk.
How Do You Get Those Perfect Flaky Layers in Croissants?
Laminating the dough with butter is the star technique. It means folding and rolling the dough around cold butter multiple times to create layers. Here’s what helps:
- Keep the butter cold but soft enough to roll without breaking.
- Roll evenly into rectangles, and fold carefully into thirds like a letter.
- Chill the dough for about 30 minutes between turns; this keeps the butter firm and stops it from melting.
- Don’t rush—3 turns is enough for light, flaky layers.
When baked, the butter’s steam creates air pockets between the dough layers, making that golden, crisp texture. Patience here really makes a difference!
Equipment You’ll Need
- Rolling pin – essential for evenly rolling out dough and butter layers without tearing.
- Mixing bowls – one large bowl to mix and proof your dough comfortably.
- Parchment paper – helps keep butter from sticking and makes rolling easier.
- Baking sheets – sturdy, rimmed trays to hold croissants as they bake evenly.
- Pastry brush – for applying the egg wash to get that shiny, golden crust.
- Kitchen towel or plastic wrap – to cover dough while it proofs and rests, keeping it from drying out.
Flavor Variations & Add-Ins
- Swap dark chocolate for Nutella or chocolate hazelnut spread for a creamy, rich twist.
- Try adding sliced almonds or chopped hazelnuts inside for a crunchy surprise.
- Mix in a little cinnamon or orange zest into the dough for extra aroma and flavor.
- Replace chocolate with a thin slice of ham and cheese for a savory croissant version.
How to Make Homemade Chocolate Croissants
Ingredients You’ll Need:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups (300ml) warm whole milk
- 2 tablespoons unsalted butter, melted
- 1 1/4 cups (280g) cold unsalted butter (for laminating)
- 1 large egg (for egg wash)
- 100-150g dark chocolate bars or chocolate batons (for filling)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 4 to 5 hours in total. You’ll spend roughly 20-30 minutes preparing and kneading the dough, then about 1 to 1.5 hours for the first rise. The laminating process (rolling and folding with butter) takes around 1.5 to 2 hours including chilling time between folds. Proofing the shaped croissants will take about 1 to 2 hours, and baking them takes 15-20 minutes. The extra time is well worth the delicious, flaky layers!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine warm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy, signaling the yeast is active. Then add the flour, sugar, salt, and melted butter. Mix until the dough comes together in a rough ball.
2. Knead and Let Rise:
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for 1 to 1.5 hours or until doubled in size.
3. Prepare the Butter Block:
While the dough is rising, prepare the butter for laminating. Put cold butter between two parchment sheets and use a rolling pin to pound and roll it into a flat 7×7 inch (18×18 cm) square. Chill the butter block in the fridge until firm but still pliable.
4. Laminate the Dough (Butter Folding):
Roll the dough into a 14×10 inch (35×25 cm) rectangle on a lightly floured surface. Place the butter block in the center, then fold the dough edges over the butter to fully encase it.
5. Roll and Fold the Dough:
Roll the dough into a 20×10 inch (50×25 cm) rectangle. Fold it into thirds, like folding a letter. Turn the dough 90 degrees, roll it out again to the same size, and fold into thirds once more. Repeat this roll and fold process two more times (three turns total), chilling the dough for 30 minutes between each turn to keep the butter cold and firm.
6. Shape the Croissants:
After the final rest, roll the dough out into a large 20×12 inch (50×30 cm) rectangle, about 1/8 inch (3mm) thick. Cut into long triangles with a base about 4-5 inches wide.
7. Add Chocolate and Roll:
Place a piece of chocolate at the base of each triangle. Starting from the base, roll the dough tightly toward the tip, slightly stretching the dough as you go. Place the croissants onto parchment-lined trays with the tip tucked underneath to prevent unrolling.
8. Proof the Croissants:
Cover loosely with plastic wrap or a kitchen towel and let them rise at room temperature for about 1-2 hours until puffy but not fully doubled.
9. Bake the Croissants:
Preheat your oven to 400°F (200°C). Beat the egg and gently brush the croissants for a shiny, golden finish.
10. Bake and Cool:
Bake for 15-20 minutes until the croissants are deep golden and flaky. Remove from the oven, cool briefly on a wire rack, and dust with powdered sugar if you like. Enjoy warm!
Can I Use Frozen Butter for Laminating?
It’s best to use cold, but pliable butter for laminating. If your butter is frozen hard, let it thaw slightly in the fridge until you can gently press it without cracking. Too hard and it may break the dough layers.
How Long Can I Store Homemade Chocolate Croissants?
Store croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them before baking or after cooling, then reheat in the oven to refresh the crispness.
Can I Substitute the Chocolate Filling?
Absolutely! You can use chocolate chips, Nutella, or chocolate hazelnut spread. Just be mindful that spreads are softer and may leak more during rolling, so wrap tightly.
Is It Possible to Make These Ahead of Time?
Yes! You can shape and proof the croissants, then refrigerate overnight. Bake them fresh in the morning for a perfect warm treat with minimal morning prep.
