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Chocolate Croissant

Chocolate Croissant
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Indulge in the irresistible delight of homemade Chocolate Croissants, where flaky, buttery layers envelop rich dark chocolate. This classic French pastry brings the essence of a Parisian café right to your kitchen, making it perfect for breakfast, brunch, or dessert. With a make-ahead option that allows you to freeze and bake them fresh whenever you desire, these croissants are sure to impress family and friends alike.

Ingredients

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  • 3 ¼ cups bread flour
  • 1 cup cold whole milk
  • 2 ¼ tsp active dry yeast
  • ¼ cup granulated sugar
  • 1 tsp fine sea salt
  • 3 tbsp unsalted butter (softened)
  • 1 cup cold European-style butter (for the butter block)
  • 8 oz dark chocolate bars (chopped)

Instructions

  1. Prepare the Dough: In a large bowl, mix flour, sugar, salt, and yeast together. Add cold milk and softened butter until a shaggy dough forms. Knead for 5–7 minutes until smooth. Chill in the refrigerator for at least 2 hours.
  2. Make the Butter Block: Pound cold butter between two sheets of parchment paper into a rectangle measuring 7×5 inches. Keep it pliable but cold.
  3. Encase the Butter: Wrap the butter block in chilled dough and roll out into a rectangle (10×20 inches). Fold into thirds like a letter. Repeat three times with chilling intervals of 30 minutes between each turn.
  4. Shape the Croissants: Roll out again to about 10×20 inches, cut into triangles, placing chocolate pieces at the base of each triangle. Roll from base to tip tightly.
  5. Final Proof and Bake: Allow croissants to proof for 2–3 hours until puffy. Brush with egg wash and bake at 400°F (200°C) for 18–22 minutes until golden brown.

Nutrition

Find it online: https://kitchenbyskylar.com/chocolate-croissant/