Name: Chocolate Croissants
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 1/2 cups warm milk; 1/4 cup granulated sugar; 2 teaspoons active dry yeast; 3 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 1/2 cup unsalted butter, softened; 1 cup dark chocolate chips; 1 egg, beaten (for egg wash)

The aroma of freshly baked chocolate croissants wafted through the air, enticing everyone in the kitchen to take a bite. Flaky, buttery layers gave way to a rich, velvety chocolate center that melted in our mouths. It was a sensory experience that left us all wanting more.

This recipe for chocolate croissants is a game-changer. If you’re a fan of laminated dough, you owe it to yourself to try this recipe. For a similar recipe with a twist, see Related Recipe on my blog. The result is a delicious pastry that’s sure to impress your family and friends.

🛒 Quick Shopping List

1 1/2 cups warm milk

1/4 cup granulated sugar

2 teaspoons active dry yeast

3 large eggs

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1/2 cup unsalted butter, softened

1 cup dark chocolate chips

1 egg, beaten (for egg wash)

Why This Recipe Works

This recipe uses a high-quality yeast to ensure a light and airy texture.
The use of a laminated dough allows for a flaky and buttery croissant that’s sure to impress.
The addition of dark chocolate chips adds a rich and indulgent flavor to the croissants.

Key Ingredients

When it comes to making croissants, quality ingredients are essential. For the yeast, I recommend using a high-quality active dry yeast like SAF or Red Star. The all-purpose flour should be unbleached and unbromated, and I like to use King Arthur or Bob’s Red Mill. For the butter, use a high-quality, European-style butter like Président or Kerrygold.

300

Recipe Courtesy of Our Kitchen

Chocolate Croissants

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups warm milk

1/4 cup granulated sugar

2 teaspoons active dry yeast

3 large eggs

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1/2 cup unsalted butter, softened

1 cup dark chocolate chips

1 egg, beaten (for egg wash)

Directions

In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until the mixture becomes frothy.

In a large mixing bowl, combine the flour, salt, and softened butter. Mix until the dough comes together in a shaggy mass.

Add the yeast mixture, eggs, and chocolate chips to the dough. Mix until the dough comes together in a sticky ball.

Knead the dough for 10-15 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Punch down the dough and roll it out into a large rectangle. Cut the dough into long, thin triangles. Roll each triangle into a croissant shape and place them on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden glaze.

Storage & Reheating

To store leftover croissants, place them in an airtight container at room temperature for up to 3 days. To reheat, place the croissant in the microwave for 10-15 seconds, or until warm and toasted.