These homemade chocolate croissants are a chocolate lover's dream come true
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Allez! Learn how to make these decadent chocolate croissants even better than the French! Check out the recipe on Best Bites!
- 4 cups flour
- ½ cup + 2 tbsp water
- ½ cup + 2 tbsp milk
- ¼ cup sugar
- 2 teaspoons salt
- 1 packet instant dry yeast
- 3 tablespoons unsalted butter, softened
- 1 ¼ cups unsalted butter, cut into ½-inch (1 cm) thick slices, softened
- 1 egg, beaten
- 2 bars sweetened chocolate bar
- In a bowl of a mixer, mix the flour, sugar, salt, milk, water, yeast. Add butter, mix again.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Fold the parchment paper to form a 7-inch square.
- Arrange the butter squares inside the parchment square
- Fold the parchment paper up.
- Roll it out, transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at any time the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in quarters. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 7x18 inches
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
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