How to Make Chocolate Croissant

Classic Bakes Editorial Team
Published Date
Average: 5 (1 vote)
Prep Time
240 mins
Cook Time
30 mins
Total Time
270 mins
Front shot of 3 pieces of Chocolate Croissant with chocolate on side
Aerial shot of 3 pieces of Chocolate Croissant on wooden board
1 piece of Chocolate Croissant on a plate

Croissants, the famous French pastry, are among the most recognizable treats you can expect to find in any Café or Bakery. This delicious puff pastry is made by repeatedly sandwiching layers of butter and dough to create a light, crispy, buttery texture and flavor. Croissants can be a savory or a sweet treat, sometimes used for sandwiches or filled with various sweet fillings. This recipe will show you how to make Chocolate Croissants from your very own kitchen. You will learn how to create the delicate layers of puff pastry and fill them with sweet, creamy chocolate. These chocolate delights are perfect for that midday cup of coffee or tea with friends. We hope you enjoy this recipe for homemade Chocolate Croissants.

Instructions 0%
  1. Fix paddle to mixer
  2. Add flour, sugar, yeast, butter, and mix for 2 minutes at slow speed
  3. Add salt, water, and milk and mix at medium speed until dough develops.
  4. Remove to a lightly floured table.
  5. Roll in pastry margarine following puff pastry fold method, finishing with 10" width keeping refrigerated for an hour
  6. Cut pastry dough 5" wide
  7. On a lightly floured surface, roll out dough 5" wide 30" long.
  8. Cut into rectangles 5" wide x 6" long.
  9. Place 2 squares of the chocolate across the 5" width at the end. Roll dough tightly, with chocolate encased, along the 6" length.
  10. Place on a greased baking sheet, seam side down.
  11. Repeat with the other pieces of dough.
  12. Add 1 teaspoon of lemon juice to the egg and beat.
  13. Brush croissants with egg wash. Refrigerate remainder of wash
  14. Let croissants rise in an enclosed warm place for about 1 1/2 hours.
  15. Preheat oven to 375 F
  16. Once croissants have completed proofing, brush again with egg wash.
  17. Bake until golden brown, 15-20 minutes.
  18. Serve warm

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