Homemade Chocolate Croissants are a sweet, flaky treat that combines buttery, layered pastry with rich, melty chocolate inside. The crisp, golden outside gives way to soft, warm chocolate when you take a bite, making every mouthful feel like a little celebration. They’re a perfect mix of crispy and gooey that’s hard to resist.
I love making these because they fill the kitchen with the smell of freshly baked bread and chocolate, which always feels so comforting. It’s a fun project that’s a bit more special than your usual breakfast, but the results are totally worth it. Plus, there’s something satisfying about pulling apart those layers to find the chocolate surprise in the center.
My favorite way to enjoy them is still warm, right out of the oven with a cup of coffee or milk. They’re great for a cozy weekend morning or an afternoon treat. If you’re sharing them, everyone’s eyes always light up when they see those shiny, chocolatey croissants – it’s a little happiness in pastry form!
Key Ingredients & Substitutions
Yeast: Active dry yeast helps your dough rise and get fluffy. If you don’t have it, instant yeast works too, just add it directly to the flour. Make sure your milk is warm, not hot, so the yeast wakes up nicely.
Butter: Cold, unsalted butter is key for the flaky layers. Avoid margarine or melted butter. If unsalted isn’t available, use salted but skip or reduce added salt in the dough. The butter block should be firm but pliable for easy folding.
Chocolate: Use good-quality dark chocolate chips or small batons. I prefer dark chocolate because it melts well and balances the dough’s richness. Milk chocolate or even white chocolate can be used for a sweeter taste.
Flour: All-purpose flour works well here. For a stronger gluten network, you can try bread flour which gives a slightly chewier texture. Avoid cake flour since it’s too soft for lamination.
How Do You Get Those Perfect Flaky Layers in Chocolate Croissants?
The secret is in the lamination process, where you fold the dough and butter multiple times to create thin layers. Here’s how to nail it:
- Keep everything cool but not frozen — warm dough or butter will melt and ruin layers, too cold and it’s hard to roll.
- Roll gently and evenly; uneven layers can bake unevenly.
- After each fold, chill the dough for at least 30 minutes. This rests the gluten and keeps the butter firm.
- Make three folds in total. It creates about 27 layers, which puff up beautifully in the oven.
- When shaping, roll snugly but don’t squeeze out the butter.
Taking your time with these steps will reward you with that classic light, crispy, buttery texture croissants are known for!
Equipment You’ll Need
- Rolling pin – essential for evenly rolling out dough and the butter block without tearing the layers.
- Sharp knife or pizza cutter – helps you cut clean, precise triangles for shaping croissants.
- Parchment paper – prevents sticking and makes it easy to transfer croissants to the baking sheet.
- Baking sheet – a flat surface for baking croissants evenly with enough room for rising.
- Pastry brush – perfect for applying the egg wash smoothly to get that beautiful golden shine.
- Large mixing bowl – needed for mixing and proofing the dough comfortably.
Flavor Variations & Add-Ins
- Swap dark chocolate for milk or white chocolate chips for a sweeter, creamier filling.
- Add a sprinkle of cinnamon or orange zest inside before rolling for a warm, citrusy twist.
- Try filling with almond paste or Nutella instead of chocolate for a nutty flavor.
- Mix in chopped nuts like hazelnuts or pistachios for extra crunch and richness.
Homemade Chocolate Croissants
Ingredients You’ll Need:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm whole milk (about 110°F)
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 large egg (for egg wash)
- 1 cup good-quality dark chocolate chips or chocolate batons
How Much Time Will You Need?
This recipe requires a total of about 4 to 5 hours, including time for preparation, chilling, folding, proofing, and baking. Active prep time is roughly 1 hour, while resting, chilling, and proofing steps take the remaining time. It’s best to plan ahead and be patient to get those perfect flaky, buttery layers.
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, mix warm milk, yeast, and sugar. Stir gently and let it sit for 5 to 10 minutes until you see frothy bubbles forming on top.
2. Make Dough:
In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until just combined. Knead briefly by hand until the dough comes together. Cover the dough with plastic wrap and chill in the refrigerator for 1 hour.
3. Prepare Butter Block:
Cut the cold butter into thin slabs and arrange them on a sheet of parchment paper to form a 6-inch square. Cover with another parchment sheet, and use a rolling pin to gently pound and flatten the butter into an even, firm but pliable square. Chill again if needed.
4. Laminate Dough:
Roll the dough on a floured surface into an 8-inch square. Place the butter block diagonally in the center of the dough. Fold each corner over the butter so the butter is fully wrapped inside. Carefully roll the dough into a rectangle about 24 inches long and 8 inches wide.
5. First Fold:
Fold the dough into thirds, like folding a letter. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
6. Second and Third Folds:
Repeat rolling the dough into a rectangle and folding into thirds two more times. Chill for 30 minutes between each fold to keep the butter firm and dough rested.
7. Shape Croissants:
After the final chill, roll the dough into a large rectangle about 1/4 inch thick. Cut the dough into long triangles roughly 4 inches wide at the base. Place a few chocolate chips or a chocolate baton near the wide end of each triangle.
8. Roll Croissants:
Starting from the wide end, roll each triangle tightly toward the point. Slightly curve the ends to shape a crescent. Place croissants on a parchment-lined baking sheet, tucking the tip underneath to prevent unrolling.
9. Proof Croissants:
Cover the croissants with a clean towel and let them rise in a warm spot for 1 to 2 hours, until they have puffed up and gently jiggle when moved.
10. Egg Wash and Bake:
Preheat your oven to 400°F (200°C). Beat the egg and gently brush it over the croissants to get a glossy golden finish. Bake for 15-20 minutes, or until the croissants are golden brown and crispy.
11. Cool Slightly & Serve:
Let the croissants cool on a wire rack for a few minutes before serving warm to enjoy the flaky layers and melty chocolate.
Can I Use Frozen Butter for the Butter Block?
It’s best to use cold, but not frozen, butter so it’s pliable enough to roll and fold into the dough without breaking. If your butter is frozen, let it thaw slightly in the fridge until firm but bendable before using.
How Should I Store Leftover Croissants?
Store croissants in an airtight container or resealable bag at room temperature for up to 2 days. To keep them fresh longer, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in the oven at 350°F until warmed through.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the laminated dough up to the shaping step, then wrap it tightly and refrigerate overnight. Shape and proof the croissants the next day before baking for maximum freshness.
What Type of Chocolate Works Best?
Use good-quality dark chocolate chips or small chocolate batons that melt well. Avoid large chunks that may not melt evenly. Milk or white chocolate can be used for a sweeter variation.
