Heavenly Homemade Chocolate Croissants
Prep Time: 2 hours (including chilling time)
Cooking Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 12 croissants
Calories: 350 per serving
Ingredients
For the dough:
- 4 cups all-purpose flour (480g)
- 1 ¼ tsp salt (8g)
- 4 tbsp granulated sugar (50g)
- ¾ cup water (180g)
- ¼ cup milk (60g)
- 2 ¼ tsp instant yeast (7g or 1 packet)
- 2 tbsp unsalted butter, room temperature
- 1 cup unsalted butter (226g), for laminating
- 1 egg (50g), beaten for glazing
- 24 chocolate batons or 3 chocolate bars, chopped or shaved
Instructions
- Prepare the dough:
- In a stand mixer bowl, combine flour, salt, sugar, instant yeast, softened butter, water, and milk. Mix on low speed for 5 minutes, then on medium speed for 3-4 minutes until the dough is smooth and developed. 🌾
- Refrigerate the dough:
- Place the dough in a lightly floured bowl, cover, and refrigerate for 45 minutes. Remove, roll out into a 14×10-inch rectangle, cover, and place in the freezer for 30 minutes. Alternatively, refrigerate for 3-4 hours or overnight. ❄️
- Prepare the butter slab:
- Slice the butter lengthwise into three portions. Place between parchment paper, tap lightly with a rolling pin, and roll into a 7×10-inch rectangle. Refrigerate until set. 🧈
- Incorporate the butter:
- Roll the dough into a 14×10-inch rectangle. Place the butter slab in the center and fold the dough over the butter, sealing the edges. Roll out into a 10×20-inch rectangle, fold into thirds, cover, and freeze for 30 minutes. Repeat this process two more times for a total of 27 layers. 🥐
- Shape and chill the dough:
- Roll out the dough into a 16×8-inch rectangle. Use a pizza cutter to divide into 4 pieces, each about ¼-inch thick. Place chocolate batons or chopped chocolate at the edge of each piece and roll up. Place on parchment-lined baking sheets with the seam side down. Chill for 1 hour. 🍫
- Proof the croissants:
- Brush the croissants with egg wash and let them rise in a warm area for 1-2 hours until doubled in size. 🥚
- Bake the croissants:
- Preheat your oven to 400°F (200°C). Once the croissants have risen, bake them for 15-20 minutes until they are golden brown and flaky. Allow to cool slightly before serving. Enjoy your homemade chocolate croissants warm or at room temperature!
Tips for Success
- Lamination: Ensure your butter and dough are at similar consistency to create perfect layers.
- Rolling: Use a light hand when rolling to avoid tearing the dough.
- Chilling: Proper chilling between folds is crucial for flaky layers.
Indulge in these delectable chocolate croissants for breakfast or a delightful snack. They are perfect for impressing guests or treating yourself to a bit of homemade luxury. Enjoy!
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Chocolate Croissants
Ingredients
For the dough:
4 cups all-purpose flour (480g)
1 ¼ tsp salt (8g)
4 tbsp granulated sugar (50g)
¾ cup water (180g)
¼ cup milk (60g)
2 ¼ tsp instant yeast (7g or 1 packet)
2 tbsp unsalted butter, room temperature
1 cup unsalted butter (226g), for laminating
1 egg (50g), beaten for glazing
24 chocolate batons or 3 chocolate bars, chopped or shaved
Instructions
1️⃣ Prepare the dough:
Combine flour, salt, sugar, instant yeast, softened butter, water, and milk in a stand mixer bowl. Mix on low speed for 5 minutes, then on medium speed for 3-4 minutes until the dough is smooth and developed. 🌾
2️⃣ Refrigerate the dough:
Place the dough in a lightly floured bowl, cover, and refrigerate for 45 minutes. Remove, roll out into a 14×10-inch rectangle, cover, and place in the freezer for 30 minutes. Alternatively, refrigerate for 3-4 hours or overnight. ❄️
3️⃣ Prepare the butter slab:
Slice the butter lengthwise into three portions. Place between parchment paper, tap lightly with a rolling pin, and roll into a 7×10-inch rectangle. Refrigerate until set. 🧈
4️⃣ Incorporate the butter:
Roll the dough into a 14×10-inch rectangle. Place the butter slab in the center and fold the dough over the butter, sealing the edges. Roll out into a 10×20-inch rectangle, fold into thirds, cover, and freeze for 30 minutes. Repeat this process two more times for a total of 27 layers. 🥐
5️⃣ Shape and chill the dough:
Roll out the dough into a 16×8-inch rectangle. Use a pizza cutter to divide into 4 pieces, each about ¼-inch thick. Place chocolate batons or chopped chocolate at the edge of each piece and roll up. Place on parchment-lined baking sheets with the seam side down. Chill for 1 hour. 🍫
6️⃣ Proof the croissants:
Brush the croissants with egg wash and let them rise in a warm area for 1-2 hours until doubled in size. 🥚