Chocolate Croissants
Classic French chocolate-filled croissants
Buttery, flaky croissants filled with rich dark chocolate batons for an indulgent breakfast pastry.
Equipment
Ingredients
Croissant Dough
all-purpose flour
500 g
unsalted butter (cold)
300 g
whole milk (room temperature)
250 ml
granulated sugar
50 g
active dry yeast
10 g
salt
10 g
Filling
dark chocolate batons
200 g
Instructions
Prepare the dough
Mix flour, yeast, sugar and salt in a bowl, then add milk and knead until smooth.
Laminate the dough
Roll out the dough into a rectangle, place cold butter in the center, fold and roll to create layers.
Rest and fold
Fold the dough into thirds, wrap and chill for 1 hour. Repeat rolling and folding twice more.
Shape croissants
Roll dough into a large rectangle, cut into triangles, place chocolate baton at base and roll up.
Proof croissants
Place shaped croissants on a baking sheet and let rise until doubled in size, about 2 hours.
Bake croissants
Preheat oven to 200°C and bake croissants for 18-20 minutes until golden brown.
Original recipe
Storage
Store in airtight container. Reheat directly from frozen.
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