These buttery, layered chocolate croissants shatter when you bite into them, chocolate melting into every flaky fold. I burned my first batch trying to rush the folds, but once I learned to let the dough rest, everything changed. Now I make them on weekends when I have time to roll and chill, roll and chill, until the butter creates those paper-thin sheets that puff up golden in the oven. They take patience, but most of that time is just waiting while the fridge does the work.
If you're looking for something special to go with your morning coffee, these pair well with a savory breakfast gravy, a fluffy omelette, or even light Japanese pancakes for a full spread.
Why You Will love this Chocolate Croissants
Bakery-quality layers at home: This croissant dough from scratch creates the same delicate, buttery pastry layers you'd find in a real French café.
Rich chocolate filling: Each croissant is stuffed with quality dark chocolate that melts into soft, indulgent pockets while baking.
Make-ahead friendly: The overnight croissant dough rests in the fridge, so you can prep today and bake tomorrow for fresh breakfast pastries with minimal morning effort.
Impressive but approachable: While the process takes time, the steps are straightforward, and the results look (and taste) like you trained in a European breakfast pastry shop.
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Chocolate Croissants Ingredients
Everything you need to make flaky, Chocolate Croissants with golden, crispy edges and soft centers.
See Recipe Card Below This Post For Ingredient Quantities
For the Dough
Butter (room temperature): softened unsalted butter gets mixed into the dough for tenderness and flavor.
All-purpose flour: forms the structure of your yeast pastry dough and helps create those thin, delicate layers.
Granulated sugar: adds a touch of sweetness and helps activate the yeast.
Active dry yeast: makes the dough rise and gives it that light, airy texture inside each flaky layer.
Salt: balances the sweetness and enhances the buttery flavor.
Cold milk: hydrates the dough and keeps it soft while you work with it.
For the Butter Block
Unsalted butter (cold): (3 sticks) gets rolled into a flat square and folded into the dough to create all those beautiful butter layered pastry sheets.
For Assembly
Egg: large egg, beaten, brushed on top for a shiny, golden brown finish.
Chocolate bars: bars of quality dark chocolate, sliced thin and tucked inside each croissant for that melty chocolate filled pastry center.
how to make Chocolate Croissants
Here's how to make your own Chocolate Croissants at home, step by step.
Start the dough: Place the 3½ tablespoons of softened butter into the bowl of a stand mixer fitted with the dough hook. Add the flour, sugar, yeast, and salt. Mix on low speed for about 1 minute until everything's combined.
Add the milk: With the mixer running, slowly pour in the cold milk. Increase the speed to medium-high and knead for 5 minutes. The dough should pull away from the sides of the bowl and spring back when you press it lightly. If you're kneading by hand, it'll take about 5 minutes of steady work.
First chill: Shape the dough into a ball, wrap it snugly in plastic wrap, and refrigerate for 1 hour to let it rest and firm up.
Prepare the butter block: Slice the cold butter into three equal pieces and place them on a sheet of parchment paper. Top with another sheet and use a rolling pin to beat and flatten the butter into a 7-inch square, about ½ inch thick. Refrigerate for 30 minutes so it stays cold and pliable.
Enclose the butter: Remove the dough from the fridge and lightly flour your work surface. Roll the dough into a 10-inch square. Place the chilled butter square on top and fold the dough over it, sealing the butter completely inside like a package.
First roll and chill: Roll the dough gently to seal the seams, then lengthen it into an 8×14-inch rectangle. Wrap it in plastic and refrigerate for 1 hour, or freeze for 15 minutes if you're short on time.
First turn: Roll the dough into an 8×24-inch rectangle. Fold the top half down to the center, then fold the bottom half up and over the top, like folding a letter. Turn the dough clockwise 90 degrees. This is your first turn, creating three layers. Chill for 1 hour or freeze for 15 minutes.
Second turn: Repeat the rolling and folding process. Roll the dough into another 8×24-inch rectangle, fold it the same way, and turn it clockwise. You now have nine layers. Chill again for 1 hour or freeze for 15 minutes.
Third turn: Roll and fold one final time, creating 27 delicate laminated dough layers. Wrap the dough well and refrigerate overnight to let the layers firm up and the flavors develop.
Cut the dough: The next day, cut the dough in half. Keep one half in the fridge while you work with the first. Roll the dough into a 10×16-inch rectangle, trim the edges for clean lines, then slice it vertically in half. Cut each half into four rectangles, giving you eight pieces that measure 5×4 inches each.
Add the chocolate: Place small pieces of chocolate along one short edge of each rectangle. Roll the dough tightly around the chocolate, keeping the seam on the bottom. Place each rolled pastry dough piece seam-side down on a parchment-lined baking sheet.
Repeat and proof: Shape the remaining dough the same way. Brush each croissant lightly with beaten egg, cover them loosely, and let them rise in a warm spot for 2 hours. They should puff up noticeably and look soft.
Preheat and brush again: Preheat your oven to 400°F. Brush the croissants with egg wash one more time for extra shine.
Bake: Bake for 20 minutes, rotating the tray halfway through, until the croissants turn deep golden brown and the layers look crisp. Transfer them to a wire rack and let them cool slightly before serving. The chocolate inside will be molten, so give them a few minutes to set.
Simple Swaps and Substitutions
Chocolate: Swap dark Chocolate Croissants for milk chocolate, white chocolate, or even hazelnut spread if you want a different flavor.
Milk: Use whole milk for the richest dough, but 2% works fine too. You can also try oat milk or almond milk for a dairy-free version, though the texture may be slightly different.
Butter: European-style butter with higher fat content makes the layers even flakier, but regular unsalted butter works well.
Sugar: Replace granulated sugar with coconut sugar for a deeper, caramel-like sweetness.
Expert Tips
Keep everything cold: If your dough starts to warm up and the butter feels soft, pop it in the fridge or freezer for 10 to 20 minutes. Cold butter creates distinct layers.
Use fresh yeast: Old yeast won't rise properly. Check the expiration date and proof it in warm water if you're unsure it's still active.
Flour lightly: Dust your work surface, rolling pin, and hands with just enough flour to prevent sticking, but don't overdo it or the dough will dry out.
Slice chocolate thin: Thin pieces of chocolate melt better and distribute more evenly inside each croissant.
Equipment for Chocolate Croissants
Electric stand mixer with dough hook: Makes kneading easier and faster, though you can knead by hand if needed.
Rolling pin: Essential for rolling out the dough and flattening the butter block.
Parchment paper: Keeps the butter from sticking and lines your baking sheets.
Plastic wrap: Wraps the dough snugly for chilling.
Bench scraper or knife: Helps you cut clean lines and handle the dough without tearing it.
Pizza cutter or sharp knife: For slicing the dough into neat rectangles.
Baking sheets: You'll need at least two to hold all the Chocolate Croissants.
Pastry brush: For brushing on the egg wash.
Wire cooling rack: Lets air circulate around the Chocolate Croissants as they cool.
Storage and Reheating
Room temperature: Keep baked Chocolate Croissants in an airtight container at room temperature for up to 2 days. They'll stay soft inside but may lose some of their crispness.
Refrigerate: Store in the fridge for up to 5 days if you want them to last longer. Reheat in the oven to bring back the flaky texture.
Freeze: Freeze Chocolate Croissants in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat in a 350°F oven for 5 to 8 minutes.
Freeze unbaked: You can also freeze the shaped, unbaked Chocolate Croissants before the final rise. When you're ready, let them thaw in the fridge overnight, then proof and bake as directed.
Reheat: Warm leftover Chocolate Croissants in a 350°F oven for 5 minutes to crisp up the outside and soften the chocolate again.
Serving Suggestions
With coffee: Serve warm café-style breakfast Chocolate Croissants alongside a hot cup of coffee or espresso for a classic French morning.
Brunch spread: Arrange them on a platter with fresh fruit, yogurt, and scrambled eggs for a beautiful brunch pastry ideas table.
Afternoon treat: Enjoy one in the afternoon with a cup of tea or hot chocolate for a cozy, indulgent break.
Dessert option: Dust with powdered sugar and serve with vanilla ice cream for a simple but elegant dessert.
FAQ
How long can chocolate croissants sit out?
They're best enjoyed the day they're baked, but they'll stay fresh at room temperature for up to 2 days if stored in an airtight container. After that, refrigerate or freeze them to keep them longer. My kids usually finish them off before I even think about storage.
What makes a good chocolate croissant?
A good chocolate croissant has light, flaky layers that shatter when you bite into them, a rich buttery flavor, and pockets of melted chocolate inside. The outside should be golden brown and crisp, while the inside stays soft and tender. Fresh, quality ingredients and proper lamination make all the difference.
How long should I heat up a chocolate croissant?
Reheat in a 350°F oven for 5 to 8 minutes until the outside crisps up and the Chocolate Croissants softens. Microwaving works in a pinch (about 15 to 20 seconds), but it won't give you that crispy texture. Lina always grabs hers straight from the oven and never waits.
How to properly eat a chocolate croissant?
There's no wrong way, honestly. Some people tear off pieces and savor each bite, while others go straight down the middle. I like to pull it apart gently so I can see all the layers, then dip pieces into my coffee. Just be ready for a few flakes on your plate.
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Pairing
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Chocolate Croissants
Ingredients
Method
- Place the softened butter into a stand mixer bowl fitted with a dough hook, then add flour, sugar, yeast, and salt and mix briefly on low to combine.
- With the mixer running, slowly stream in the cold milk and knead on medium-high speed until the dough becomes elastic and pulls from the bowl, about five minutes.
- Shape the dough into a round, wrap tightly, and refrigerate for one hour to relax the gluten.
- Arrange the cold butter on parchment, cover with another sheet, and pound and roll it into a 7-inch square about ½ inch thick, then chill for 30 minutes.
- Roll the chilled dough into a 10-inch square, place the butter block in the center, and fold the dough over it completely to seal.
- Roll the dough into an 8x14-inch rectangle, sealing seams without widening, then wrap and chill for one hour or freeze briefly.
- Roll the dough into an 8x24-inch rectangle, fold the top half to the center and bottom half over it, rotate once, then chill again.
- Repeat rolling and folding into thirds a second time to build additional layers, then refrigerate once more.
- Perform the final roll and fold, then wrap the dough and refrigerate overnight to fully rest the layers.
- Divide the dough in half, keeping one portion cold while rolling the other into a 10x16-inch rectangle and trimming edges.
- Cut the dough into eight rectangles, place chocolate along one short edge, and roll tightly to enclose the filling.
- Arrange croissants seam-side down on lined baking sheets, brush lightly with egg wash, cover, and let rise in a warm spot for two hours.
- Heat the oven to 400°F, brush croissants again with egg wash, and bake until deeply golden, rotating halfway through.
- Transfer to a rack and cool slightly before serving warm.
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