Quick and Easy French Chocolate Croissants! Nothing can beat homemade croissants. If you love croissants, then you have to try this amazing recipe. Many of us enjoy eating them. Their shape, flaky pastry and the distinctive layers are what makes them absolutely delicious and unique. The key to make these delicious, flaky, buttery, pastries is in the dough.
Traditional croissant require a lot of waiting, chilling and rolling. This recipe is easy to make and you will have delicious warm, buttery croissants in your belly in a few hours and your entire home will smell like a bakery.
French Chocolate Croissant Recipe
for the dough
- 1 ¾ cup all-purpose flour
- ½ cup warm water
- 2 tsp yeast
- ½ tsp salt
- 2 tbsp sugar
- 4 tbsp butter
- chocolate batons or dark chocolate bars cut into sticks
for the butter layer
for the egg wash
Mix water with sugar, and yeast. Add the rest of the ingredients and knead for 12 minutes. Cover the dough and let it rise for 2 hours in warm place. Cut the butter into cubes. Place the cubes aside each other to form a 4” square. Place the parchment paper on top and at the bottom of the butter squares. Gently and by using a rolling pin roll the butter to form an 8” square. Cover and place in the freezer to firm for 30 minutes.
Flour the working surface and roll out the dough to 8”x12”. Fold from the 8” side to the middle of the dough, do the same with the other side. Now the dough should look like and open book. Fold one half over the other, it will look like a shut book. Cover and let rise for 30 minutes over the counter, then place in the fridge for another 30 minutes. Flour the working surface, roll out the dough to 8”x12”, place the butter layer on one corner of the rolled dough. Fold the other side over the butter layer, it will look like a shut book. Flour the dough and working surface.
Roll out the dough to 8”x12”. Fold the right corner to the middle and do the same with the left corner, now you have an open book like shape. Fold one-half over the other, cover, and refrigerate for 30 to 40 minutes.
Repeat the previous step.
Repeat the previous step but while folding the dough give it one more fold, and now the dough will look like a small square. Cover, and refrigerate for 30 to 40 minutes.
Flour the working surface and the dough, roll out the dough to 8”x12”, cut the dough into 6 equal triangles.
Place the chocolate batons or dark chocolate bars in middle bottom of each triangle, around 1 inch. Roll up the triangle from the bottom and try to keep it tight. Now place the croissant on the baking sheet that is been lined with parchment paper keeping the seam under the croissant.
Brush the croissants with the egg wash. Let them rise for two hours. Preheat the oven to 400 F.
Brush the croissants again very gently with the egg wash. Bake for 10 minutes.
Place on cooling rack to cool completely and serve warm.