Homemade Chocolate Croissants are a delightful treat that brings a little bit of bakery magic right into your kitchen. These golden, flaky pastries are filled with rich, melty chocolate that oozes out with every bite. The combination of buttery layers and smooth chocolate is hard to beat, making them perfect for breakfast or a cozy afternoon snack.
I love making these croissants because the smell of fresh pastry baking is like an instant mood lifter. It does take some patience to roll and fold the dough just right, but I promise the end result is so worth it. A helpful tip I’ve found is to keep the dough nice and cold while working with it to make sure those lovely flaky layers stay intact.
Serving these warm with a cup of coffee or tea is my favorite way to enjoy them. They also make a wonderful surprise for weekend mornings or special occasions. Every time I make homemade chocolate croissants, it feels like a little celebration, and I can’t help but share them with family and friends because good things are meant to be enjoyed together.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your dough, providing structure and the right texture. If you want a lighter croissant, you can mix in some bread flour for extra gluten.
Butter: Using cold, unsalted butter for laminating is essential for flaky layers. European-style butter works great here for richer flavor. If you need a dairy-free option, vegan butter with high fat content can work but results vary.
Chocolate: I recommend good quality dark chocolate bars or sticks that melt well. You can swap with chocolate chips or hazelnut spread if preferred, though the texture will be different.
How Can I Get Perfect Flaky Layers in Croissants?
The secret lies in laminating the dough, which means folding butter into the dough multiple times. This creates thin dough and butter layers that puff up when baked, making the croissants light and flaky.
- Start with cold butter—warm butter will blend into dough and ruin layers.
- Roll the dough into a rectangle big enough to fold over the butter block, sealing it tightly.
- Perform 3 turns (folds) with chill time between to keep dough cold and prevent butter from melting.
- Keep your workspace cool and use minimal flour to avoid tough dough.
- Be patient and don’t rush chilling; this is key for crisp layers.
Equipment You’ll Need
- Rolling pin – essential for rolling out dough evenly to create thin layers.
- Parchment paper – helps prevent sticking and makes clean-up easier when laminating.
- Baking sheet – sturdy and flat to hold the croissants while baking without warping.
- Pastry brush – perfect for applying the egg wash for a shiny, golden finish.
- Kitchen scale – for precise measuring of flour and butter, key for consistent croissants.
- Plastic wrap – to cover dough during resting and chilling to keep moisture in.
- Sharp knife or pizza cutter – to cut dough into clean, even triangles for shaping.
Flavor Variations & Add-Ins
- Swap dark chocolate for white chocolate chunks for a sweeter, creamier filling.
- Add thinly sliced almonds inside before rolling for a crunchy texture contrast.
- Mix cinnamon and sugar in the dough or sprinkle on top before baking for a warm spice twist.
- Fill with hazelnut spread instead of chocolate for a nutty, smooth center.
How to Make Homemade Chocolate Croissants?
Ingredients You’ll Need:
For The Dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp (9g) instant dry yeast
- 1 ½ tsp (9g) salt
- 1 ¼ cups (300ml) warm whole milk (around 100°F/38°C)
- 2 tbsp (30g) unsalted butter, melted
For Laminating:
- 1 ¼ cups (285g) cold unsalted butter
For Filling and Finishing:
- 100-150g good quality dark chocolate bars or chocolate sticks
- 1 large egg (for egg wash)
How Much Time Will You Need?
This recipe takes around 3 to 4 hours total. About 20 minutes for mixing and preparing the dough, plus 30 minutes resting and multiple 30-minute chilling periods during the lamination process. After shaping, you’ll wait 1.5 to 2 hours for proofing before baking, which takes 15-20 minutes. Though it’s a bit of a time commitment, the flaky layers and rich chocolate filling are definitely worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl or stand mixer, mix the flour, sugar, yeast, and salt (keep salt apart from yeast initially). Add the warm milk and melted butter. Stir until a rough dough forms, then knead for 8 to 10 minutes until the dough is smooth and elastic. Shape it into a ball, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
2. Prepare the Butter Block:
While the dough rests, place cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into an even 8×8 inch (20×20 cm) square. Keep the butter chilled in the fridge until ready.
3. Laminate the Dough:
Roll the rested dough on a lightly floured surface into a 12×18 inch (30×45 cm) rectangle. Place the butter block in the center, then fold the dough over the butter, sealing it completely like an envelope.
4. Roll and Fold the Dough:
Roll the dough with butter inside into a 20×10 inch (50×25 cm) rectangle. Fold it into thirds, like folding a letter. This completes the first “turn.” Wrap the dough in plastic and refrigerate for 30 minutes.
5. Repeat Turns:
Roll and fold the dough two more times (for a total of 3 turns), chilling 30 minutes in between each. This helps create the thin buttery layers essential for flaky croissants.
6. Shape the Croissants:
After the final chilling, roll out the dough to a 12×24 inch (30×60 cm) rectangle about ¼ inch thick. Cut into 12 triangles.
7. Add Chocolate and Roll:
Place a piece of chocolate or a chocolate stick near the wide base of each triangle. Roll the dough from the base up to the tip, gently stretching to create some tension. Put the croissants on a parchment-lined baking sheet, tucking the tip under each one.
8. Proof the Croissants:
Cover the croissants loosely and let them rise at room temperature for 1.5 to 2 hours, until puffed and slightly jiggly.
9. Egg Wash and Bake:
Preheat your oven to 400°F (200°C). Beat the egg and gently brush over the croissants for a golden finish. Bake for 15-20 minutes, turning the pan halfway through, until the croissants are golden brown and beautifully layered.
10. Cool and Serve:
Allow the croissants to cool slightly on a wire rack. Serve warm to enjoy delicious flaky layers and that melty chocolate center.
Can I Use Frozen Butter for Laminating?
It’s best to use cold but not frozen butter for laminating. If your butter is frozen, let it thaw in the fridge until pliable but still firm enough to roll out easily. This helps create those perfect flaky layers.
How Should I Store Leftover Croissants?
Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in foil or plastic wrap and thaw at room temperature before reheating in the oven for a few minutes to crisp them back up.
Can I Substitute Milk With a Dairy-Free Alternative?
Yes, you can use almond, soy, or oat milk instead of whole milk. Just make sure the milk is warm (about 100°F/38°C) to activate the yeast properly. The texture may vary slightly but the croissants will still be delicious.
Is It Okay to Use Chocolate Chips Instead of Chocolate Bars?
Absolutely! Chocolate chips melt nicely and are easier to portion. Use good quality chips to ensure a rich chocolate flavor inside your croissants.