Description
Delicious homemade chocolate croissants with a flaky pastry and rich chocolate filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup cold water
- 1 cup semi-sweet chocolate chips
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until a dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and shape it into a rectangle. Wrap in plastic wrap and refrigerate for at least 1 hour.
- After chilling, roll the dough out into a larger rectangle, about 1/4 inch thick. Fold the dough into thirds like a letter, then wrap it again and refrigerate for another 30 minutes.
- Roll the dough out again into a rectangle and fold it into thirds once more. Wrap and chill for another 30 minutes.
- Preheat the oven to 400°F (200°C).
- Roll the dough out to about 1/8 inch thick. Cut it into triangles (about 4 inches wide at the base).
- Place a tablespoon of chocolate chips at the base of each triangle and roll the dough up towards the tip. Place the croissants on a baking sheet lined with parchment paper, seam side down.
- Brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
Notes
- For a richer flavor, try using dark chocolate or adding a sprinkle of sea salt on top before baking.
- Experiment with fillings by adding almond paste or fruit preserves along with the chocolate.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg