Chocolate Croissants


Posted: February 26

Time: 13 hours 10 minutes

Yield: 16 servings

recipe image

When you walk into your local bakery or patisserie, few sights are as welcoming and tempting as Chocolate Croissants. Now, you can enjoy the freshest, flakiest, richest Chocolate Croissants from the comfort of your own home. Layered with butter and filled with decadent chocolate, these pastries are a marvel whether you serve them for breakfast, tea time, or even as a dessert!


Ingredients

• 1/4 cup (4 tablespoons) plus 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature and divided • 4 cups plus 2 tablespoons all-purpose flour, spooned and leveled, divided plus more for rolling/shaping • 1/4 cup granulated sugar • 2 teaspoons salt • 1 tablespoon active dry or instant yeast • 1 1/2 cups whole milk, cold • 1 (4 ounce) bar semi-sweet or bittersweet chocolate, coarsely chopped • 1 large egg • 2 tablespoons whole milk • confectioners’ sugar for dusting, optional

Directions

Step 1

Cut the 1/4 cup of the butter into fourths and place it in the bowl of a stand mixer fitted with a dough hook.

Step 2

Add the 4 cups of the flour, the sugar, the salt, and the yeast to the bowl.

Step 3

Turn the mixer on low-medium speed to lightly combine the ingredients for about 1 minute.

Step 4

As the mixer is running, slowly pour in the milk.

Step 5

When the milk is completely added, increase the mixer speed to medium and beat for 5 minutes. The dough should be soft.

Step 6

Lightly flour a baking mat.

Step 7

Move the dough from the bowl and work it into a ball.

Step 8

Put the dough onto the prepared baking mat.

Step 9

Lightly flatten out the dough, and cover it with plastic wrap or foil.

Step 10

Put the baking sheet into the refrigerator and let the dough rest for at least 30 minutes.

Step 11

Transfer the dough from the fridge.

Step 12

Start to flatten the dough by rolling it into a rectangle about 14x10-inches. The dough should feel like soft play-doh.

Step 13

Put the dough back on the floured baking tray.

Step 14

Cover the dough with plastic wrap or foil and return the baking tray to the fridge.

Step 15

Let the dough rest in the fridge for at least 4 hours and up to overnight.

Step 16

In a bowl using a hand mixer with a paddle or whisk attachment, add the 1 1/2 cup of the butter and the 2 tablespoons of the flour together until smooth and mixed.

Step 17

Move the butter mixture to a baking mat or parchment paper lined baking tray.

Step 18

Smooth out the butter mixture into a 7x10 rectangle.

Step 19

Put the baking tray in the fridge and chill the butter mixture for at least 30 minutes.

Step 20

Roll out the dough on a lightly floured surface.

Step 21

Move both the dough and butter mixture from the fridge.

Step 22

Put the butter layer on top of the center of the dough

Step 23

Fold each end of the dough over and seal the dough edges over the butter layer using your fingers.

Step 24

On a floured surface, roll the dough to a 10x20-inch rectangle, using your fingers as needed. Place the dough back into the fridge if it starts to get too soft; the butter needs to remain as cold as possible

Step 25

Turn the dough so the short end is facing you.

Step 26

Roll the dough again into a 10x20-inch rectangle.

Step 27

Fold the dough lengthwise in thirds, like a letter.

Step 28

Put the folded dough on the baking tray, cover with plastic wrap or foil, and put in the fridge for at least 30 minutes.

Step 29

Repeat the process again of rolling the dough out into a 10x20-inch rectangle and then folding the dough in thirds like a letter. This process, called laminating, creates the flaky buttery layers of the pastry.

Step 30

Refrigerate the dough for at least 4 hours and up to overnight.

Step 31

Transfer the dough from the fridge.

Step 32

On a floured surface, roll the dough into an 8x20-inch rectangle.

Step 33

Using a pizza cutter or a sharp knife, cut the dough in half vertically. Each rectangle should be 4 inches wide.

Step 34

Cut 4 even slices horizontally, resulting in 8, 4x5-inch rectangles.

Step 35

Cut each rectangle in half lengthwise so you have 16 2x5-inch rectangles.

Step 36

One rectangle at a time, use your fingers to stretch each rectangle out to be about 8-inches long. Do this lightly as you do not want to flatten the layers.

Step 37

Put a few small pieces of the chocolate on the short end of the rectangle.

Step 38

Roll the dough around the chocolate. Ensure the seam is on the bottom.

Step 39

Repeat this with the remaining dough, putting the croissants on 2 lined baking sheets evenly.

Step 40

Cover the croissants with plastic wrap or foil and let it rest at room temp for 1 hour.

Step 41

Put the croissants in the fridge to rest for 1-12 hours.

Step 42

Preheat the oven to 400 degrees F.

Step 43

Mix the egg and milk together to make an egg wash.

Step 44

Transfer the croissants from the fridge and brush each with the egg wash.

Step 45

Bake until the croissants are a golden brown, about 20 minutes. Turn the pans halfway through. If the croissants are darkening too quickly, lower the oven to 375 degrees F.

Step 46

Move the chocolate croissants from the oven and place them on a rack to cool for a few minutes. They will slightly deflate as they cool.

Step 47

Dust with confectioner’s sugar.

Step 48

Serve!


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