When you go to a bakery, chances are you pick up a chocolate croissant while you’re there. They’re one of the most delicious baked goods, and they’re the best when they’re fresh! That’s why you’ve got to try this recipe for Homemade Chocolate Croissants. You’ll never go back to buying them from the store!
- ½ cup warm milk
- 1 ¾ cup strong bread flour
- ½ tsp. salt
- 11 tbsp. butter, frozen
- 4 tbsp. sugar
- 2 tsp. dry yeast
- Chocolate chips/chocolate bar
- 1 egg yolk beaten with 1 tbsp. milk (egg wash)
- First, warm your milk until it is only just warmed. Add the flour, salt, sugar, and yeast to a large bowl and whisk to combine. Then, grate the frozen butter into your flour. The goal is to get pea-sized pieces of cold butter.
- Pour in the milk and gently combine into a dough using a spoon just until the dough comes together. Next, turn the dough out onto a lightly floured surface and press together to form a square. Wrap the dough in clinging plastic wrap and put it in the fridge for 90 minutes.
- Lightly dust your work surface and rolling pin with flour, then roll your dough out to a rectangle that is roughly 14-½” x 10”. Fold the short sides of the dough into the middle, then rotate the dough by a quarter turn.
- Roll the dough out slightly. Fold the short ends towards the middle, then flip the dough over so the seams are underneath. Roll it out again repeating the folding steps an additional 2 times. If the butter softens too much, cover and place in the freezer to firm it before continuing with rolling and folding.
- Now your dough should be a small rectangle. Wrap it twice with plastic wrap and put it in the fridge for a couple of hours, or overnight. Overnight is better! Roll the dough out to a rectangle three times as long as it is wide, and at least 4 mm. thick.
- Trim the edges with a pastry scraper and cut the dough into triangles that are about 12 in. long and 3 in. at the base. Cut a small slit in the middle of each triangle base. Carefully stretch the corners and tip, then add your chocolate to the wide end. Loosely roll the dough up. Place it, tip-side down, on a large tray that’s lined with baking paper.
- Repeat this process with the rest of the dough, spacing the croissants a few inches apart on the tray. Cover it loosely with greased plastic wrap and allow the croissants to rise for 2 to 3 hours at room temperature.
- Finally, preheat the oven to 450 degrees F. Brush the croissants with the egg wash and bake for 10 minutes, then lower the temperature to 375 degrees F and bake for another 5 minutes (or until the croissants are a deep golden brown).
- Cool the croissants on a wire rack before serving. Then enjoy!