Homemade Chocolate Croissants
Homemade Chocolate Croissants are a wonderful treat that combines flaky, buttery layers with rich, melty chocolate right in the center. These croissants have that perfect crisp outside and a soft,…
Tip: save now, cook later.Homemade Chocolate Croissants are a wonderful treat that combines flaky, buttery layers with rich, melty chocolate right in the center. These croissants have that perfect crisp outside and a soft, pillowy inside that makes them so special. The smell of fresh pastries baking with chocolate inside always fills the kitchen with warmth and happiness.
I love making these on a slow weekend morning when there’s time to enjoy the process and the delicious results. It can feel a little fancy to make croissants from scratch, but I promise the steps are worth it, and it’s such a satisfying bake to share with family or friends. My secret tip is to make sure the butter is cold and to let the dough rest properly so those layers puff up just right.
Serving these with a cup of coffee or a glass of cold milk turns any moment into a cozy one. I’ve found that they’re best enjoyed fresh and slightly warm, so the chocolate is soft and gooey. Plus, they’re an easy way to impress guests or to have a special breakfast that feels simply homemade and full of love.
Key Ingredients & Substitutions
Butter: Use unsalted and very cold butter for sharp, flaky layers. If you don’t have unsalted, reduce added salt slightly.
Yeast: Active dry yeast is standard, but instant yeast works too; just mix it directly with the flour.
Chocolate: I prefer dark chocolate batons for melting evenly. You can swap with milk chocolate or even chocolate chips if that’s easier.
Flour: Use all-purpose flour for the right balance of structure and tenderness. For a lighter croissant, pastry flour can work but may be harder to find.
How Do You Perfect the Lamination Process for Flaky Layers?
The secret to flaky croissants is properly layering cold butter inside your dough by rolling and folding. Here’s how:
- Keep everything cold: Cold butter and dough prevent butter from melting into dough and ensure crisp layers.
- Roll evenly: Roll the dough into a rectangle, fold into thirds, and chill between folds—repeat three times.
- Rest time: Chilling relaxes gluten and firms the butter, which helps create distinct layers.
- Patience: Don’t rush rolling or folding. Cold hands or lightly floured surface help prevent sticking.
Following these steps carefully creates all those flaky, buttery layers that make homemade croissants so special.
Equipment You’ll Need
- Rolling pin – helps roll out dough evenly for perfect layers.
- Baking sheet – to bake the croissants on without sticking.
- Parchment paper – keeps croissants from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – for cutting dough cleanly into squares.
- Pastry brush – for applying the egg wash evenly for a golden finish.
- Mixing bowls – for prepping dough and yeast mixture comfortably.
Flavor Variations & Add-Ins
- Swap dark chocolate for hazelnut spread inside for a nutty twist and gooey center.
- Add a sprinkle of cinnamon sugar on top before baking for extra warmth and sweetness.
- Try swapping some of the dark chocolate for white chocolate chips for a sweeter contrast.
- Incorporate finely chopped nuts like almonds or pecans inside for crunch with the chocolate.
How to Make Homemade Chocolate Croissants
Ingredients You’ll Need:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F / 43°C)
- 1 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup (2 sticks) unsalted butter, very cold
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- 4 oz dark chocolate batons or good quality dark chocolate chopped into sticks or chunks
Time Estimate:
Making these lovely croissants takes about 3 to 4 hours in total. This includes time for prepping the dough, resting and chilling between folds, shaping, proofing, and baking. While it’s a bit of a process, most of the time is hands-off, letting the dough rest or chill.
Step-by-Step Instructions:
1. Activate the Yeast:
Pour the warm water into a small bowl and stir in the yeast. Let it sit for about 5 minutes, until it’s nice and frothy. This shows the yeast is alive and ready to work.
2. Make the Dough Base:
In a big bowl, combine the warm milk, sugar, and salt. Add the frothy yeast mixture and stir it in. Slowly add in the flour, mixing until the dough just comes together. Then, turn it onto a floured surface and knead gently for 2 to 3 minutes until it’s smooth and elastic. Cover it and let it rest for 30 minutes.
3. Prepare the Butter Block:
Put the cold butter between two sheets of parchment paper. Use a rolling pin or the bottom of a pan to gently flatten the butter into a square about 7 by 7 inches. Keep this chilled until firm.
4. Laminate the Dough (Fold in Butter):
Roll your rested dough into a square about 10 by 10 inches. Place the cold butter diagonally in the middle. Fold each corner of the dough over, like an envelope, to fully wrap the butter inside.
5. Roll and Fold (Turns):
Roll the dough into a rectangle about 10 by 20 inches. Fold it into thirds, like a letter. Wrap it in plastic wrap and chill in the fridge for 30 minutes. Repeat this rolling, folding, and chilling two more times (three turns total). This layering is what makes your croissants flaky!
6. Shape the Croissants:
After the last chill, roll out the dough into a rectangle about 20 by 10 inches and 1/4 inch thick. Cut the dough into 4 by 4 inch squares.
7. Fill and Roll:
Put a piece or stick of chocolate near one edge of each square. Roll the dough over the chocolate tightly, then turn it so the seam side is down on your baking sheet lined with parchment paper.
8. Let the Croissants Rise (Proof):
Cover the croissants loosely with plastic wrap or a damp cloth. Let them rest at room temperature until they puff up and nearly double in size, usually 1 to 2 hours.
9. Prepare to Bake:
Heat your oven to 400°F (200°C). Beat the egg with one tablespoon of water to make an egg wash. Brush the croissants gently for a shiny golden finish once baked.
10. Bake Your Croissants:
Bake for about 15 to 20 minutes. The croissants should be deep golden brown and crisp. For even baking, turn the tray halfway through.
11. Cool and Enjoy:
Let them cool a little before eating — warm enough to enjoy melty chocolate but cool enough to hold. Delicious and buttery with crisp, flaky layers just like at your favorite bakery!
Can I Use Frozen Butter for the Croissants?
It’s best to use very cold, but not frozen, butter. If your butter is frozen, let it thaw in the fridge until firm but pliable before pounding it into a block. This helps create perfect flaky layers.
How Do I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and reheat in the oven to refresh the crispiness.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and do the lamination steps, then refrigerate it overnight before shaping and baking. Just allow the dough to come to room temperature before shaping and proofing.
What if I Don’t Have Chocolate Batons?
You can use good quality dark chocolate chips or chop a chocolate bar into sticks or chunks. Just be mindful of the size to ensure the chocolate melts evenly inside the croissants.