chocolate croissants flaky buttery and absolutely delicious
Ingredients
For the Dough:
3 ½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp salt
1 cup (240ml) warm milk
2 tbsp unsalted butter (softened)
For Laminating:
1 cup (225g) cold unsalted butter (for layering)
Filling:
6–8 chocolate sticks or dark chocolate bars (cut into strips)
Egg Wash:
1 egg
1 tbsp milk
Instructions
Step 1: Prepare the Dough
In a bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
Add sugar, flour, salt, and softened butter.
Mix and knead until a smooth dough forms (about 8–10 minutes).
Cover and refrigerate for at least 2 hours or overnight.
Step 2: Prepare the Butter Block
Place cold butter between parchment paper.
Flatten into a square (about 6×6 inches).
Chill until firm but pliable.
Step 3: Laminate the Dough (Create Layers)
Roll dough into a larger square (about 10×10 inches).
Place butter block in the center and fold dough over it like an envelope.
Roll out into a rectangle, then fold into thirds (like a letter).
Chill for 30 minutes.
Repeat rolling and folding 3 times (this creates flaky layers).
Step 4: Shape the Croissants
Roll dough into a large rectangle (about ¼ inch thick).
Cut into smaller rectangles (not triangles like regular croissants).
Place chocolate at one end of each rectangle.
Roll tightly and place seam-side down on a tray.
Step 5: Proofing
Cover lightly and let rise in a warm place for 1–2 hours until puffy.
Step 6: Bake
Preheat oven to 190°C (375°F).
Brush with egg wash.
Bake for 15–20 minutes until golden brown and crisp.
