Chocolate Croissants Recipe

Chocolate croissants are not just pastries; they are a celebration of culinary artistry and indulgence. These flakey, buttery delights, also known as "pains au chocolat" in French, have won the hearts of many around the world. The combination of rich chocolate enveloped in layers of golden, crispy dough creates a visual and sensory experience that is hard to resist. Whether enjoyed as a morning treat with coffee, served at a brunch gathering, or savored as a decadent dessert, chocolate croissants elevate any occasion.

Discover the art of making heavenly chocolate croissants that are perfect for any occasion! These flaky, buttery delights are a treat you can easily create at home. With a delicious chocolate filling and a step-by-step guide, you'll impress everyone with your baking skills. Elevate your mornings or special gatherings with these decadent pastries! Ready to bake? #ChocolateCroissants #Baking #HomemadeDelights #PastryRecipes #BrunchTreats #FoodieFun

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Ingredients

1 cup (240ml) whole milk, warmed to 110°F (43°C)

2 1/4 teaspoons (1 packet) active dry yeast

1/4 cup (50g) granulated sugar

3 3/4 cups (470g) all-purpose flour, plus more for dusting

1 teaspoon salt

2 sticks (1 cup or 227g) unsalted butter, chilled and sliced

1 large egg, beaten (for egg wash)

1 cup (170g) semi-sweet or dark chocolate chips

Optional: powdered sugar for dusting

Instructions

Activate the Yeast: In a small bowl, dissolve the active dry yeast and granulated sugar in warmed milk. Let it sit for about 5-10 minutes, or until bubbly.

Make the Dough: In a large bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture. Stir until it forms a dough.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

Prepare the Butter Layers: Lay out the chilled butter slices between two sheets of parchment paper. Using a rolling pin, gently pound and roll the butter into a flat rectangle about 1/2-inch thick. Refrigerate while the dough rises.

Incorporate the Butter: Once the dough has risen, punch it down and roll it out into a large rectangle (approximately 12x24 inches). Place the chilled butter in the center of the dough and fold the edges over to encase it completely.

Laminate the Dough: Roll out the dough to a rectangle again. Fold it into thirds like a letter (this is the first turn). Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat two more times for a total of three folds, allowing 30 minutes of refrigeration in between.

Shape the Croissants: After the final fold, roll the dough into a large rectangle (about 12x30 inches). Cut the dough into triangles (approximately 4x8 inches). Place chocolate chips at the base of each triangle and roll them up tightly toward the tip.

Proof: Place the rolled croissants on a parchment-lined baking sheet, ensuring they have space to expand. Cover with a cloth and let them rise for about 1 hour, or until puffy.

Preheat the Oven: Preheat the oven to 400°F (200°C).

Egg Wash: Brush the tops of the croissants with the beaten egg to give them a golden finish.

Bake: Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.

Serve: Remove from the oven and let cool slightly. Dust with powdered sugar if desired. Enjoy your delicious homemade chocolate croissants!

Prep Time: 2 hours | Total Time: 4 hours | Servings: 12 croissants