Description

Chocolate croissants are buttery, flaky pastries wrapped around rich chocolate batons for a luxurious treat. Perfect for breakfast, brunch, or as a homemade indulgence. Easily made dairy-free, vegan, or gluten-free.

Ingredients

For the Dough:

– 1 tbsp active dry yeast

– ⅔ cup warm water (100°F–110°F)

– 1 tsp sugar

– ½ cup whole milk, room temperature (substitute plant-based milk for vegan diets)

– ¼ cup unsalted butter, melted (substitute plant-based butter if needed)

– 4 cups flour (substitute gluten-free flour if needed)

– ¼ cup sugar

– 2 tsp kosher salt

For Lamination:

– 1½ cups cold unsalted butter (substitute plant-based butter if needed)

For Filling and Finishing:

– 24 chocolate batons (substitute high-quality chocolate chunks or bars cut into strips)

– 1 large egg

– 2 tsp water

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer, combine yeast, warm water, and sugar. Stir gently and let sit for 5 minutes until foamy.
Add milk and melted butter on low speed. In a large bowl, whisk together flour, sugar, and salt. Gradually add to the stand mixer in ¼-cup increments until fully combined.
Switch to a dough hook and knead on medium speed for 8–10 minutes until smooth and elastic. Add flour if too sticky. Cover tightly with plastic wrap and refrigerate overnight.
Roll out cold butter between two sheets of parchment paper into an 8″ x 8″ square. Refrigerate for 1 hour.
Roll the dough into a 15″ x 15″ square, place the butter on half, fold over, and seal edges. Roll out to ¼”–½” thickness, fold back to original size, and repeat 2 more times. Wrap and refrigerate for at least 8 hours.
Roll out the dough into an 8″ x 24″ rectangle. Cut into eight 4″ x 6″ strips. Place two chocolate batons on one-third of each strip and roll into logs. Place seam-side down on parchment-lined baking sheets. Flatten tops gently, cover, and let rise for 1 hour.
Preheat oven to 425°F (220°C). Beat egg and water for egg wash. Brush over croissants and bake for 18–22 minutes until golden brown and flaky. Let cool before serving.

Notes

– Use cold butter: This ensures distinct, flaky layers during lamination. Chill the dough briefly if it tears.

– Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Freeze unbaked or baked croissants for longer storage; reheat in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving to maintain texture.

– Customizations: Add cinnamon, orange zest, or chopped nuts for variety. Swap chocolate batons with almond paste, jam, or cream cheese for unique twists.

Prep Time: 30 minutes (active), plus chilling time
Cook Time: 20 minutes
Category: Breakfast / Pastry
Method: Baking
Cuisine: French-Inspired / Classic Pastries

Nutrition

Serving Size: 1 croissant
Calories: ~350
Sugar: 15g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg