Hey y'all! If you crave bakery-style pastries at home, these Croissants with Flaky Layers and Chocolate Filling are about to become your new obsession. Imagine biting into golden, buttery croissants with melt-in-your-mouth layers and a decadently gooey chocolate center—pure bliss! Perfect for cozy brunches, impressive holidays, or simply treating yourself, this recipe delivers that irresistible combination of crisp texture and smooth chocolate. Ready for the sweet aroma of fresh croissants to fill your kitchen? Let’s get cooking!
Why You'll Love This Croissants with Flaky Layers and Chocolate Filling Recipe
- Incredibly flaky, buttery layers just like a Parisian bakery.
- Rich chocolate filling makes every bite truly indulgent.
- Simple pantry ingredients transform into a gourmet treat.
- Perfect for breakfast, dessert, or special occasions.
- Impress friends and family with your homemade pastry skills!
Ingredients for Croissants with Flaky Layers and Chocolate Filling
- 4 cups (480g) all-purpose flour
- ½ cup (120ml) warm milk (110°F/43°C)
- ½ cup (120ml) warm water (110°F/43°C)
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoon (7g) active dry yeast
- 1 ½ teaspoon salt
- 3 tablespoon (45g) unsalted butter, softened
- 1 ½ cups (340g) unsalted butter, cold for laminating
- 1 large egg (for egg wash)
- 6 oz (170g) semisweet chocolate (batons or chopped bars)
- Extra flour for dusting
How to Make Croissants with Flaky Layers and Chocolate Filling
Step 1: Make the Dough
- In a bowl, mix the warm milk, warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour and salt to a stand mixer bowl. Pour in yeast mixture and 3 tablespoon softened butter. Mix on low until combined, then knead for 5 minutes until smooth.
- Shape into a ball, place in a lightly greased bowl, cover, and let rise at room temperature for 1 hour, or until doubled in size.
Step 2: Prepare the Butter Block
- On parchment paper, arrange the 1 ½ cups cold butter into a 7x7-inch square. Cover with another sheet of parchment and pound with a rolling pin to flatten and shape. Chill until firm.
Step 3: Laminate the Dough
- On a floured surface, roll dough into a 10x10-inch square. Place chilled butter block diagonally in the center. Fold corners over the butter, enclosing it like an envelope.
- Roll into a 20x10-inch rectangle. Fold into thirds (like a letter), cover, and chill for 30 minutes.
- Repeat this rolling and folding process two more times, chilling 30 minutes between each turn.
Step 4: Shape the Croissants with Chocolate Filling
- Roll dough into a 20x10-inch rectangle, ¼-inch thick. Cut into 8 triangles.
- Place 1 oz (about 2 tbsp) chocolate near the wide end of each triangle. Roll up towards the point, tucking the point underneath.
- Arrange croissants on a parchment-lined baking sheet, cover with a towel, and let rise 1-2 hours until puffy.
Step 5: Bake to Flaky Perfection
- Preheat oven to 400°F (200°C).
- Beat egg and brush over croissants for shine.
- Bake for 18-22 minutes until deep golden and crisp. Cool slightly before serving.
Notes for Perfect Croissants with Flaky Layers and Chocolate Filling
- Let your dough stay cold during laminating for distinct, flaky layers—work quickly to avoid melting the butter.
- If you can’t find chocolate batons, use a good-quality chocolate bar (like Valrhona) and chop it into sticks.
- For more lamination tips, check out this King Arthur Baking guide.
Variations on Croissants with Flaky Layers and Chocolate Filling
- Almond Croissants: Swap chocolate for almond paste and sprinkle with sliced almonds before baking.
- Fruit-Filled Croissants: Add a spoonful of raspberry preserves along with the chocolate for a fruity twist.
- Plain Butter Croissants: Omit the filling and enjoy the classic, buttery flavor.
Required Equipment for Croissants with Flaky Layers and Chocolate Filling
- Stand mixer (or large mixing bowl and wooden spoon)
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Sharp knife or pizza wheel
Storage Instructions for Croissants with Flaky Layers and Chocolate Filling
Store croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped croissants for up to 1 month. To reheat, bake at 350°F (175°C) for 5-8 minutes until warmed through and crisp again.
Serving Suggestions for Croissants with Flaky Layers and Chocolate Filling
- Pair with a rich, hot coffee or a cozy mug of classic hot chocolate.
- Serve alongside fresh fruit and a dollop of whipped cream for a luxurious brunch.
- Drizzle with extra melted chocolate for dessert flair.
Pro Tips for Croissants with Flaky Layers and Chocolate Filling
- Use European-style butter for an extra rich, authentic flavor.
- Chill your rolling pin and countertop if your kitchen is warm to keep the butter from melting.
- Allow plenty of time for the dough to rise and rest—croissant dough loves a slow fermentation (learn more about dough fermentation at The Kitchn).
FAQ: Croissants with Flaky Layers and Chocolate Filling
- Can I make the dough ahead of time?
- Absolutely! You can make and chill the dough overnight after the first rise or after completing lamination. Just let it sit at room temperature for 20-30 minutes before shaping.
- What’s the best chocolate to use?
- High-quality semisweet or bittersweet chocolate (60-70% cocoa) works best for a luscious, not-too-sweet filling.
- Why aren’t my croissants flaky?
- If your dough or butter gets too warm during lamination, the layers can meld together—be sure to chill between turns and work quickly for those signature flaky layers!
Prep time: 1 hour 30 minutes (including resting)
Total time: About 4 hours (including chilling and baking)
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- ¾ cup whole milk, warm
- 1 cup unsalted butter, cold
- 1 large egg
- 4 ounces dark chocolate, chopped
Instructions
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1In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add flour and salt to the yeast mixture. Mix until a dough forms, then knead for 5-7 minutes until smooth. Cover and let rise for 1 hour.
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3Roll out the dough into a rectangle. Place cold butter between parchment and pound flat, then spread over two-thirds of the dough. Fold and roll the dough to laminate, repeating the process 2 more times. Chill for 30 minutes.
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4Roll the dough into a large rectangle and cut into triangles. Place chopped chocolate at the base of each triangle and roll up tightly to form croissants.
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5Arrange croissants on a baking sheet, cover, and let rise for 30 minutes. Brush with beaten egg.
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6Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, until golden brown and flaky. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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