There’s something magical about the flaky, buttery layers of a homemade chocolate croissant. With just 45 minutes from start to finish, you can create these golden, indulgent pastries that rival any bakery. The crisp exterior gives way to a soft, airy center, while rich, melted chocolate oozes with every bite. Perfect for breakfast or a sweet afternoon treat, these croissants are a delightful balance of textures and flavors.
Imagine the aroma of freshly baked dough mingling with the decadent scent of chocolate filling your kitchen. This recipe is surprisingly simple, yet the results are utterly impressive. Whether you’re a baking novice or a seasoned pro, these croissants will make you feel like a pastry chef. Share them with loved ones or savor them solo—either way, they’re pure bliss.
Ingredients for Homemade Chocolate Croissants
- 1/2 cup (120ml/4floz) warm milk (body-temperature, just warmed)
- 1 3/4 cups (250g/8 ¾ oz) strong bread flour
- 1/2 tsp salt
- 11 tablespoons (150g/5.3 oz) butter, frozen (grated straight into the flour)
- 4 tablespoons (50g/1 ¾ oz) sugar
- 2 tsp (7g/1 sachet) dry yeast
- Chocolate chips or bar (recommended: 72% cocoa solids)
- 1 egg yolk beaten with 1 tbsp milk (for glazing)
Step-by-Step Instructions
- Prepare the dough: In a large bowl, whisk together the flour, salt, sugar, and yeast. Grate the frozen butter directly into the flour, aiming for pea-sized pieces. Pour in the warm milk and gently combine until the dough just comes together. Avoid overmixing to keep the butter pieces intact.
- Shape and chill: Turn the dough onto a lightly floured surface and press into a square. Wrap in clingfilm and refrigerate for 90 minutes.
- Roll and fold: Lightly flour your worktop and rolling pin. Roll the dough into a rectangle (14 ½ x 10 inches). Fold the short sides into the middle, rotate by a quarter turn, and roll out slightly. Repeat the folding process 2 more times. If the butter softens, chill the dough in the freezer briefly.
- Final chill: Shape the dough into a small rectangle, wrap twice in clingfilm, and refrigerate for 2 hours or overnight.
- Cut and shape: Roll the dough into a rectangle three times as long as it is wide (at least 4mm thick). Trim the edges and cut into triangles (30cm/12in long, 8cm/3in base). Make a small slit in the base of each triangle.
- Add chocolate: Gently stretch the corners and tip of each triangle. Place chocolate at the wide end and roll up loosely. Place tip-side down on a baking paper-lined tray, spacing them apart.
- Rise: Cover loosely with greased clingfilm and let rise at room temperature for 2-3 hours.
- Bake: Preheat the oven to 230°C | 450°F. Brush the croissants with the egg wash and bake for 10 minutes. Reduce the temperature to 190°C | 375°F and bake for another 5 minutes or until deep golden brown. Cool on a wire rack before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your homemade chocolate croissants with a drizzle of warm chocolate ganache or a dusting of powdered sugar. For a fruity twist, serve with a side of raspberry coulis or fresh berries. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream makes for a decadent treat.
Storage and Reheating Tips
Store your croissants in an airtight container at room temperature for up to 2 days. To revive their flaky texture, reheat in a preheated oven at 180°C (350°F) for 5-7 minutes. For longer storage, freeze the baked croissants in a sealed bag and reheat directly from frozen, adding a few extra minutes to the baking time.
Recipe Variations to Try
Swap out the chocolate for almond paste or hazelnut spread for a nutty twist. You can also add a sprinkle of cinnamon sugar before rolling for a spiced version. For a savory option, fill with ham and cheese instead of chocolate—perfect for brunch!
Time-Saving Tips for Busy Bakers
Prepare the dough the night before and let it rest in the fridge overnight. This not only saves time but also enhances the flavor. If you’re short on time, skip the folding steps and use store-bought puff pastry—though the texture won’t be as flaky, it’s a great shortcut.
Essential Equipment Guidance
A sturdy rolling pin and a pastry scraper are must-haves for shaping and trimming the dough. A baking tray lined with parchment paper ensures easy cleanup, and a pastry brush is perfect for applying the egg wash. If you don’t have a scraper, a sharp knife works just fine.
Homemade Chocolate Croissants
Ingredients
- 1/2 cup warm milk 120ml/4floz
- 1 3/4 cups strong bread flour 250g/ 8 ¾ oz
- 1/2 tsp salt
- 11 tablespoons butter 150g/5.3 oz, frozen
- 4 tablespoons sugar 50g/ 1 ¾ oz
- 2 tsp dry yeast 7g /1 sachet
- Chocolate chips or bar I recommend 72% cocoa solids
- 1 egg yolk beaten with 1 tbsp milk to glaze
Instructions
- Warm your milk until it is body-temperature (just warmed)
- In a large bowl add the flour, salt, sugar and yeast and whisk to combine.
- Grate the frozen butter straight into your flour. You want pea sized pieces of cold butter
- Pour in the milk and gently combine to a dough using a spoon until the dough just comes together. You want the butter to remain in pea-sized pieces so don’t be too enthusiastic when mixing the dough! don’t add liquid
- Turn the dough out of a lightly floured work top and press together to form a square. It will be soft. Wrap in clingfilm and put in the fridge for 90 minutes
- Lightly dust your worktop and rolling pin with flour.
- Roll your dough out to a rectangle roughly 14 ½ inches by 10 inches
- Fold the short sides of the dough into the middle (follow the pictures above the recipe)
- Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle
- Flip the dough over so the seams are underneath. Roll it out again repeating the folding steps 2 more times. The dough will become more elastic as you are rolling and folding it. If at any point the butter softens too much, cover and pop in the freezer to firm it before continuing with rolling and folding.
- The dough should be formed into a smallish rectangle. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.
- Roll the dough out to a rectangle three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper
- Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base.
- Cut a small slit in the centre of each triangle base
- Gently stretch the corners and tip, add your chocolate to the wide end then loosely roll the dough up. Place, tip side down, on a large tray lined with baking paper.
- Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray
- Cover loosely with greased cling film and let the croissants rise for 2-3 hours at room temperature – sorry, there are no shortcuts here!
- Preheat the oven to 230C | 450F. Brush the croissants with the egg wash and bake for ten minutes then reduce temperature to 190C | 375F and bake for another 5 ish minutes or until the croissants are a deep golden brown. Cool on a wire rack before serving.
