How to Create Buttery Flaky Croissants with Chocolate Filling
Croissants are a classic pastry, loved for their buttery layers, flaky texture, and melt-in-your-mouth goodness. Add chocolate into the mix, and you’ve got an irresistible treat! You might think making croissants at home is too complicated, but with some patience and practice, you can create bakery-style croissants with chocolate filling right in your own kitchen. Follow this simple step-by-step guide, and you’ll have delicious croissants to share (or keep all to yourself!).
What You’ll Need
Before you start, gather these ingredients:
For the dough:
- 3 ¾ cups (450g) all-purpose flour
- 4 tablespoons (50g) granulated sugar
- 2 teaspoons (7g) salt
- 1 packet (2 ¼ teaspoons or 7g) active dry yeast
- 1 cup (240ml) warm milk (not hot, just slightly warm)
- 2 tablespoons (28g) unsalted butter (softened)
For layering:
- 1 cup (225g) unsalted butter, cold but malleable
For the filling:
- 1 cup (170g) chopped dark or milk chocolate (or use chocolate chips)
For baking:
- 1 egg + 1 tablespoon of milk (this is your egg wash)
Step-by-Step Recipe
Step 1: Start with the Dough
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Activate the yeast:
Mix the warm milk and sugar together, then sprinkle in the dry yeast. Let it sit for 5–10 minutes until it gets frothy. This means the yeast is alive and ready to do its job! -
Combine ingredients:
In a large bowl, mix the flour and salt. Add the yeast mixture and the softened butter. Stir everything until a rough dough forms. -
Knead the dough:
Turn the dough onto a clean surface and knead it for about 8–10 minutes. The dough should become smooth and elastic. If it feels sticky, sprinkle a little flour over it as you knead. -
Let it rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1–2 hours, or until it doubles in size.
Step 2: Prepare the Butter Block
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Shape the butter:
Place the cold butter between two sheets of parchment paper or plastic wrap. Use a rolling pin to flatten and shape it into a rectangle about 6×8 inches (15×20 cm). -
Keep it cool:
Place the butter in the fridge to keep it cold while still pliable. This step is key for creating flaky layers later.
Step 3: Laminate the Dough
“Lamination” is the process of folding butter into your dough to create layers.
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Roll out the dough:
Once the dough has risen, punch it down to release air. Roll it into a rectangle about 10×14 inches (25×35 cm). -
Add the butter block:
Place the butter block in the center of the dough. Fold the edges of the dough over the butter like you’re wrapping a present. Make sure the butter is fully sealed inside. -
Roll and fold:
Roll the dough gently into a long rectangle (about 10×20 inches or 25×50 cm). Fold the rectangle into thirds, like a letter. Wrap it in plastic wrap and chill it in the fridge for 30 minutes. -
Repeat the process:
Roll out the dough and fold it into thirds again. Chill for another 30 minutes. Repeat this process two more times (for a total of 3 folds). This step creates the croissant’s signature flaky layers.
Step 4: Shape the Croissants
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Roll and cut:
Roll out the chilled dough into a large rectangle (about 10×24 inches or 25×60 cm). Use a sharp knife to cut it into triangles. Aim for triangles about 5 inches wide at the base. -
Add the chocolate filling:
Place a small handful of chopped chocolate or a few chocolate chips at the wide end of each triangle. -
Roll them up:
Starting at the wide end, roll each triangle toward the tip to form a crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper. -
Let them rise again:
Cover the croissants with a towel and let them rise for 1–2 hours. They should puff up slightly but not double in size.
Step 5: Bake the Croissants
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Preheat the oven:
Heat your oven to 375°F (190°C). -
Brush with egg wash:
Whisk together the egg and milk, then brush it gently over each croissant. This gives them a golden, shiny finish. -
Bake:
Bake the croissants for 18–22 minutes, or until they’re golden brown and flaky.
Enjoy Your Chocolate-Filled Croissants
Let your croissants cool for a few minutes, but don’t wait too long—warm chocolate croissants are irresistible! Serve them with a cup of coffee or tea, or enjoy them as a snack or dessert.
Making croissants at home does take time and effort, but the results are worth it. The buttery layers, flaky crust, and gooey chocolate filling make every bite a true delight. Practice the steps, and soon you’ll be impressing family and friends with your homemade pastry skills. So go ahead, give it a try—you’ve got this!
Bon appétit!
