Description
Craft these magnificent, buttery, and flaky chocolate croissants from scratch. Filled with rich, melting chocolate, they are a true bakery indulgence for your home.
Ingredients
- 500g All-Purpose Flour
- 250g Unsalted Butter (softened, for dough)
- 150ml Whole Milk (lukewarm)
- 100ml Water (lukewarm)
- 50g Granulated Sugar
- 7g Active Dry Yeast (approx. 2 1/4 tsp)
- 10g Fine Sea Salt (approx. 1 1/2 tsp)
- 250g Unsalted Butter (cold, for lamination)
- 12–18 Chocolate Batons or Chunks (approx. 100-150g)
- 1 large Egg (for egg wash)
Instructions
- 1. Make the Basic Dough: In a bowl, combine lukewarm milk and water. Sprinkle yeast, let foam. Stir in sugar and salt. Add flour and softened butter chunks. Knead 5-7 minutes. Form a ball, cover, and refrigerate 2+ hours (preferably overnight).
- 2. Prepare Butter Block: Pound and roll 250g cold butter between parchment paper into an 8×8 inch square. Chill.
- 3. Perform Lamination (3 Single Folds): Roll chilled dough to 16×8 inches. Place butter block on one half, fold other half over, seal edges. Roll to 24×8 inches. Perform a ‘single fold’ (fold top third down, then bottom third up and over). Wrap and chill 30 mins. Repeat this rolling and single fold process two more times, chilling 30 mins between each.
- 4. Shape Croissants: After final chill, roll dough into a 16×24 inch, 1/8 inch thick rectangle. Trim edges. Cut into 3.5×8 inch rectangles. Place one chocolate baton, roll, place second baton, and finish rolling. Place seam-side down on parchment-lined baking sheets.
- 5. Proof: Cover loosely and proof in a warm, draft-free place (75-80°F) for 2-3 hours until doubled in size and puffy.
- 6. Bake: Preheat oven to 400°F (200°C). Whisk egg with 1 tbsp water for egg wash. Gently brush croissants. Bake 15-20 minutes until deeply golden brown. Cool slightly on a wire rack before serving.
- Prep Time: 45 mins active
- Cook Time: 18-22 mins