Homemade Chocolate Croissants

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 1/4 cups (285ml) cold unsalted butter, cubed 1 1/4 cups (285ml) cold unsalted butter, cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1/4 cup (60ml) cold milk 1/4 cup (60ml) cold milk
• 1 1/2 teaspoons (7g) active dry yeast 1 1/2 teaspoons (7g) active dry yeast
• 1 cup (170g) dark chocolate, chopped 1 cup (170g) dark chocolate, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add half of the cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   In a separate small bowl, combine the cold water, cold milk, and yeast. Let it sit for 5 minutes until the yeast activates.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth.
4. 4.
   Shape the dough into a rectangle and wrap it in plastic wrap. Refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough into a large rectangle. Place the remaining cubed butter in the center of the dough and fold the sides over to encase the butter completely.
6. 6.
   Roll out the dough again into a rectangle and fold it into thirds like a letter. Repeat this process two more times, chilling the dough for 30 minutes between each fold.
7. 7.
   After the final fold, roll out the dough into a large rectangle. Cut the dough into triangles.
8. 8.
   Place a tablespoon of chopped dark chocolate at the wide end of each triangle and roll it up towards the pointed end.
9. 9.
   Transfer the chocolate croissants to a baking sheet lined with parchment paper. Brush each croissant with beaten egg wash.
10. 10.
    Preheat the oven to 200°C (400°F) and let the croissants rise for 30 minutes.
11. 11.
    Bake the croissants for 15-20 minutes until golden brown.
12. 12.
    Once cooled, dust the croissants with powdered sugar for an elegant finishing touch.

Treat your ingredients with care...

• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• Make sure the butter and dough are cold throughout the process to achieve the best lamination.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• For a sweeter variation, sprinkle some sugar on top of the croissants before baking.
• Serve the croissants warm for the ultimate indulgence.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the homemade chocolate croissants warm for breakfast or as a delightful afternoon treat. Pair them with a cup of freshly brewed coffee or a glass of cold milk for a perfect combination.

Presentation advice

Arrange the golden-brown chocolate croissants on a platter, dusted with powdered sugar. Garnish with a sprig of fresh mint for an elegant touch. Serve them on a beautiful plate or in a rustic bread basket to showcase their flaky layers.