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Homemade Chocolate Croissants

Indulge in the heavenly aroma and melt-in-your-mouth texture of these Homemade Chocolate Croissants. Flaky, buttery layers of pastry dough are filled with rich, dark chocolate, creating a delightful treat that's perfect for breakfast or as a sweet snack. These croissants may take some time and effort to make, but the end result is well worth it. Enjoy the satisfaction of biting into a warm, freshly baked chocolate croissant made from scratch.

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Prepare the dough

In a large bowl, mix 4 cups of flour, 1 tablespoon of active dry yeast, 1/4 cup of sugar, and 1 1/2 teaspoons of salt.

Add butter and milk

Cut 1 cup of unsalted butter into small cubes and add it to the flour mixture. Pour in 1 cup of cold milk and mix until a dough forms.

Knead the dough

On a lightly floured surface, knead the dough for 5-7 minutes, or until smooth and elastic.

Chill the dough

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight.

Prepare the butter layer

Place the remaining 1/2 cup of unsalted butter between two sheets of parchment paper. Using a rolling pin, flatten the butter into a rectangle about 1/4-inch thick. Chill the butter in the refrigerator for 30 minutes.

Roll out the dough

On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4-inch thick.

Add the butter layer

Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter, sealing the edges.

Laminate the dough

Roll out the dough into a long rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and chill for 30 minutes. Repeat this process two more times.

Shape the croissants

Roll out the chilled dough into a large rectangle, about 1/4-inch thick. Cut the dough into 12 equal-sized triangles.

Add the chocolate

Place a piece of dark chocolate at the wide end of each triangle. Roll up the croissants, starting from the wide end and tucking the point under the croissant.

Proof the croissants

Place the croissants on a lined baking sheet, cover with a damp cloth, and let them rise in a warm place for 1-2 hours, or until doubled in size.

Preheat the oven

Preheat the oven to 400°F (200°C).

Brush with egg wash

In a small bowl, whisk 1 egg. Brush the risen croissants with the egg wash.

Bake the croissants

Bake the croissants for 18-20 minutes, or until golden brown and crispy.

Cool and serve

Remove the croissants from the oven and let them cool on a wire rack for 10 minutes before serving. Enjoy your delicious Homemade Chocolate Croissants!


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72 g


480 g


312 g


Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.

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