Why You’ll Love Mouthwatering Chocolate Croissants Recipe

Creates bakery-quality croissants at home
Rich chocolate filling in every bite
Buttery, flaky layers from homemade laminated dough
Can be made ahead and baked fresh
Customizable with various fillings
A rewarding project for weekend baking
Impressive for guests or special occasions
Uses simple, familiar ingredients
Freezes well for future treats
Makes your kitchen smell amazing while baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

whole milk
warm water
active dry yeast
honey
unsalted butter (melted and cooled)
granulated sugar
all-purpose flour
salt
vanilla extract

For lamination:

cold unsalted butter (for laminating)
chocolate batons or dark chocolate pieces

For the egg wash:

egg yolk
milk

Directions

Activate the yeast: Combine warm milk, water, and honey in a bowl. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
Make the dough: In a separate bowl, whisk together flour, sugar, and salt. Add the yeast mixture, melted butter, and vanilla. Mix until a dough forms. Knead until smooth and elastic.
Chill the dough: Shape the dough into a rectangle, wrap it tightly, and refrigerate for at least 8 hours or overnight.
Prepare the butter block: Place cold butter between two sheets of parchment paper and roll into a flat square. Chill until firm.
Laminate the dough: Roll out the chilled dough and place the butter block in the center. Fold the dough over the butter to encase it. Roll it into a rectangle and perform a letter fold (fold one third over, then the other third on top). Chill for 30 minutes.
Repeat folds: Complete 2–3 more letter folds, chilling between each one to build flaky layers.
Shape the croissants: Roll the laminated dough into a large rectangle. Cut into smaller rectangles. Place a chocolate baton near one end and roll tightly into a log.
Proof: Place croissants on a baking sheet, seam-side down. Cover lightly and let rise at room temperature until puffed and doubled in size.
Egg wash: Mix egg yolk with milk and gently brush over the croissants.
Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until golden brown. Cool slightly before serving.

Servings and timing

Servings: Makes about 12 croissants
Prep time: 1 hour (plus chilling and proofing time)
Chill time: 8–12 hours
Proofing time: 1.5–2 hours
Bake time: 20–25 minutes

Variations

Nutella croissants: Spread a spoonful of Nutella instead of using chocolate batons
Almond croissants: Add almond paste filling and top with sliced almonds
Savory version: Use ham and cheese in place of chocolate
Mini croissants: Cut smaller triangles for bite-sized versions
Double chocolate: Add cocoa powder to the dough for an extra chocolate kick

Storage/Reheating

Storage: Store cooled croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month.

Reheating:

From room temperature: Bake at 350°F (175°C) for 5–7 minutes.
From frozen: Bake at 350°F (175°C) for 10–12 minutes.

Avoid microwaving, as it can make the pastry soggy instead of crisp.

FAQs

What type of chocolate is best for croissants?

Dark chocolate batons or chopped high-quality dark chocolate work best, as they melt smoothly without becoming grainy.

Can I use puff pastry instead of making the dough?

Yes, store-bought puff pastry is a shortcut, but it won’t be as buttery or rich as homemade laminated dough.

How do I know if my croissants are fully proofed?

They should look puffy and jiggle slightly when the tray is gently shaken. Under-proofed croissants will bake dense.

Why is my butter leaking out during baking?

The dough or butter may have been too warm during lamination. Keep everything chilled and work quickly.

Can I make these ahead of time?

Yes, you can shape the croissants and refrigerate overnight or freeze them before baking.

Do I need a stand mixer for the dough?

No, the dough can be mixed and kneaded by hand. Just ensure it becomes smooth and elastic.

What flour is best for croissants?

Use all-purpose flour or a mix of all-purpose and bread flour for structure and flakiness.

Why are my croissants not flaky?

Incomplete lamination, skipping chill time, or too few folds can prevent the layers from forming.

Can I use different fillings?

Absolutely. Try jams, almond paste, or even savory fillings like cheese and herbs.

How long does it take to master croissant making?

While the first batch may be a learning experience, with practice, your croissants will improve in texture and appearance.

Conclusion

Making chocolate croissants from scratch is a labor of love that rewards you with buttery, crisp layers and a luscious chocolate core. With patience and the right technique, you can create pastries that impress and delight. Whether you’re baking for a special occasion or treating yourself, these croissants are a truly satisfying and elegant choice.