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.
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- 1/2 cup (120ml/4floz) warm milk
- 1 3/4 cups (250g/ 8 ¾ oz) strong bread flour
- 1/2 tsp salt
- 11 tablespoons (150g/5.3 oz) butter, frozen
- 4 tablespoons (50g/ 1 ¾ oz) sugar
- 2 tsp (7g /1 sachet) dry yeast
- Chocolate chips or bar (I recommend 72% cocoa solids)
- 1 egg yolk beaten with 1 tbsp milk to glaze
- 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 butter
- Pour 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 liquid
- Turn 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 minutes
- Lightly dust your worktop and rolling pin with flour.
- Roll your dough out to a rectangle roughly 14 ½ inches by 10 inches
- Fold 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 middle
- Flip 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 scraper
- Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base.
- Cut a small slit in the centre of each triangle base
- Gently 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 tray
- Cover 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.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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