Breads & Doughs, Breakfast Homemade Chocolate Croissants 4.53 from 120 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Learn how to make Homemade Chocolate Croissants with a much easier baking method than a regular croissant — and much sweeter! By Gemma Stafford | December 21, 2015 | 876 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Croissants are delicate and delicious pastries that require technique but they’re much easier to make than most people think. I will show how easy these lovely treats are to create. Although Homemade Chocolate Croissants do require a few steps, the good thing is that it’s the same step over and over. Once you get the hang of it, you will make them faster each time. My dough is not made using the traditional croissant method. I freeze my butter and grate it into my dough. I freeze the butter because I want it as cold as possible and it gets down to pea size pieces which gets easily distributed throughout the dough. This dough can be made by hand, no kitchen mixer needed. They are incredibly soft and flaky, and you can make them ahead of time, freeze them, and bake them off fresh whenever you want. I always opt for an addition of chocolate whenever I can but if you like to keep them plain that’s ok too. Homemade Chocolate Croissants are a labour of love, I’m not gonna lie. However when see you your hard work coming out of the oven all golden brown it is well worth it. Here is a step by step of the folds you have to do to your dough. I need visuals when I bake so I hope these help you too Find my Holiday Desserts here! Subscribe to my FREE Newsletter HERE for the latest Bigger Bolder Baking news and exclusive content! A big thank you to LG who helped make this recipe and video possible. Learn more about my LG ProBake Convection Oven. Try These Recipes! Getting Bread To Rise (And Why It Happens)Better Frozen Pizza From ScratchPerfectly Cheesy Monkey BreadBest-Ever Banana Bread Recipe Watch The Recipe Video! Play Homemade Chocolate Croissants Recipe 4.53 from 120 votes Print Recipe Add to Favorites Loading… Learn how to make Homemade Chocolate Croissants with a much easier baking method than a regular croissant — and much sweeter! Author: adapted from Super Golden Bakes Servings: 6 -8 Breakfast Chocolate Oven Baking Pans Microwave Prep Time 30 minsCook Time 15 minsTotal Time 45 mins Learn how to make Homemade Chocolate Croissants with a much easier baking method than a regular croissant — and much sweeter! Author: adapted from Super Golden Bakes Servings: 6 -8 Ingredients 1/2 cup (120ml/4floz) warm milk1 3/4 cups (250g/ 8 ¾ oz) strong bread flour1/2 tsp salt11 tablespoons (150g/5.3 oz) butter, frozen4 tablespoons (50g/ 1 ¾ oz) sugar2 tsp (7g /1 sachet) dry yeastChocolate 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 butterPour 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 liquidTurn 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 minutesLightly dust your worktop and rolling pin with flour.Roll your dough out to a rectangle roughly 14 ½ inches by 10 inchesFold 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 middleFlip 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 scraperCut the dough into triangles about 30cm/12in long and 8cm/3in at the base.Cut a small slit in the centre of each triangle baseGently 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 trayCover 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.