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Homemade Chocolate Croissants

Homemade Chocolate Croissants

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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.

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This dough can be made by hand, no kitchen mixer needed.

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They are incredibly soft and flaky, and you can make them ahead of time, freeze them, and bake them off fresh whenever you want.

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I always opt for an addition of chocolate whenever I  can but if you like to keep them plain that’s ok too.

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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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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 tooHomemade Chocolate Croissants, croissants, Chocolate croissants, Homemade croissants, homemade pastries, Breakfast pastries, baking, Homemade breakfast pastries, Gemma Stafford, bigger bolder baking, baking, breakfast, pastries, Danish, bold baking, chocolate, chocolate recipes

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4.43 from 64 votes
Homemade Chocolate Croissants
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 6 -8
Author: adapted from Super Golden Bakes
Ingredients
  • 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
Instructions
  1. Warm your milk until it is body-temperature (just warmed)
  2. In a large bowl add the flour, salt, sugar and yeast and whisk to combine.
  3. Grate the frozen butter straight into your flour. You want pea sized pieces of cold butter
  4. 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
  5. 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
  6. Lightly dust your worktop and rolling pin with flour.
  7. Roll your dough out to a rectangle roughly 14 ½ inches by 10 inches
  8. Fold the short sides of the dough into the middle (follow the pictures above the recipe)
  9. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle
  10. 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.
  11. 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.
  12. 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
  13. Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base.
  14. Cut a small slit in the centre of each triangle base
  15. 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.
  16. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray
  17. Cover loosely with greased cling film and let the croissants rise for 2-3 hours at room temperature - sorry, there are no shortcuts here!
  18. 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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494 Comments

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  1. Kitty on June 16, 2019 at 7:47 pm

    Any suggestions on making this with gluten free flour with xanthum gun?

    • Gemma Stafford on June 17, 2019 at 10:12 am

      Hi Kitty! Thanks for reaching out! When you change up an ingredients, especially one like flour there is always a chance you will not end up with the same. You can use gluten free flour though just be prepared for a different result. It might be better to find a recipe specifically for gluten free croissants. Gemma 😊

      • Kitty Readle on June 17, 2019 at 1:02 pm

        Thank you! Will research some.

  2. acappuri12 on June 11, 2019 at 1:04 am

    Is there a way that I can use all purpose flour and adding up the baking powder for the rising agent? Please reply me ASAP. Thank you Gemma. Looking forward to your new recipes.

    • Gemma Stafford on June 11, 2019 at 10:43 am

      Unfortunately, baking powder will not work as a rising agent in this recipe. You can try to use all purpose flour, but no need to add baking powder. Gemma 😊

      • Muhammad Asyraf on June 11, 2019 at 1:33 pm

        Thank you for the tips Gemma.

  3. Rita on June 3, 2019 at 7:48 am

    Hey Gemma,

    I love this recipe so yummy and so easy to make.

    My sister in-law is allergic to anything that produces milk!

    I was wondering if I can make this recipe using bevel stocks and soy milk?

    Thank you

    • Gemma Stafford on June 4, 2019 at 9:34 am

      Hi Rita,
      I have not any idea of what Bevel Stocks are, thinking typo!
      I am sorry, I am not too sure I can figure it out.
      The pastry/dough would take baking margarine, which is plant-based, the block one, which is solid.
      Let me know what the rest is,
      Gemma 🙂

  4. Ankita Chatterjee on May 15, 2019 at 9:30 am

    Hey Gemma,
    Tried making this. However I kept the dough for more than 2 days before the book fold. Now when I tried to work with it, it’s breaking up.. Any advices??

    • Gemma Stafford on May 16, 2019 at 9:08 am

      Hi there,
      that is a really strange description of a yeast dough, it should be elastic if it has sufficient liquids. I cannot think why it would be breaking up, that sounds dry to me, but I may not be following you. If it is very dry you may need to work in some liquid, little by little. Not sure that this will help, as I am not too clear about the issue.
      Gemma 🙂

  5. Michael on April 23, 2019 at 11:46 am

    Trying this recipe today for the first time ever. You made it with a convection oven. Are the temperature and times stated in the recipe for a convection oven or a normal one?

    • Gemma Stafford on April 23, 2019 at 4:12 pm

      Hi for this it is for the normal oven setting, if you are meant to use convection, i will always state it in the recipe.

  6. C on April 20, 2019 at 9:53 am

    Hi Gemma, can I use the Puff Pastry recipe u have published last October 10, 2018 here? Tnd

    • Gemma Stafford on April 21, 2019 at 5:07 am

      Hi there,
      no! this is a pastry. I am not saying it will be a fail, but it will not be a croissant. for that, you need to use yeast, and a strong bread flour too for best results. see these recipes (https://www.biggerbolderbaking.com/pop-tart-toaster-oven/) that will do it for you,
      Gemma 🙂

  7. Siddhi on April 15, 2019 at 2:32 am

    Hello Gemma…I tried making the croissants n i cane across 2 problems
    1) my active yeast remained like the balls there were…dint melt or react.. like small dots throughout the dough
    2) which butter we need to use here as my butter was soft even after it was frozen…
    Kindly help me.
    Thank you

    • Gemma Stafford on April 15, 2019 at 12:23 pm

      Hi for this it sounds like your yeast was a bit old and no longer active, i would suggest buying fresh. I just use a generic butter. If you give it another go, let me know what you think!

  8. Siddhi on April 14, 2019 at 10:38 am

    Forgot to add I used normal butter… Which did not freeze much in the freezer melted quickly

  9. Siddhi on April 14, 2019 at 10:37 am

    Hello Gemma
    I am a huge fan of urs.. I was trying to make these croissants ..I had 2 problems
    1) my dough became very moist n sticky difficult to roll even after keeping in freezer
    2) u mentioned dry yeast… I put but they remained as dots throughout the dough they don’t melt or anything…
    Kindly guide me…thank u

    • Gemma Stafford on April 16, 2019 at 5:00 pm

      Hi there, i sounds like your yeast was inactive. I might buy fresh yeast and give it another go.

  10. Kalona.m on April 6, 2019 at 8:04 pm

    Hi Gemma!

    Thanks for the recipe! I rlly enjoy baking with a little more effort and technique involved. However, I cannot get the butter to freeze. Even though it was kept in the freezer for 2 days, it still came out super soft. What can I do?

    • Gemma Stafford on April 7, 2019 at 1:22 am

      Hi Kalona,
      Sounds like it is not butter!
      Butter will be hard even at cool room temperature up to – 16C or so. I know this as room temperature in Ireland rarely gets warm enough to melt butter. Real butter will have to be solid in the freezer, and too hard to spread from the fridge. Check the pack, yours sounds like a butter type spread. This would not work so well in this recipe. There is a hard baking margarine too, more butter like, sold in a block, not a tub, and that would freeze and be ok for this recipe.
      I hope this is of help,
      Gemma 🙂

  11. Humeira on April 3, 2019 at 11:51 pm

    Can i use margarine instead of butter

    • Gemma Stafford on April 4, 2019 at 7:01 am

      Hi Humeria,
      to work well the margarine will need to be a hard margarine. The type in tubs will be too soft for this type of bake.
      I hope you get this to work well for you,
      Gemma 🙂

  12. Zunaira on March 23, 2019 at 8:25 am

    Hi i made them twice but they dont get bigger in size why is that ? Evn last time i made them and kept for two hours then baked them

    • Gemma Stafford on March 24, 2019 at 8:57 am

      I’m really sorry to hear that. Any chance your yeast is old? did your dough rise at all?

      Best,
      Gemma.

  13. Khadija on March 12, 2019 at 3:36 am

    Hey Gemma
    Just wanted to ask weather i can use simple all purpose flour instead of bread flour in this recipe
    Plz i m making them today n i need a quick response🙂

    • Gemma Stafford on March 12, 2019 at 6:26 am

      Hi there,
      For this recipe the extra gluten will help. however, do check the label on your pack, here you will find the protein level, this is the gluten.
      All purpose flour is a white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of about 11.5% though it can be higher. % Gluten is described as protein on flour packs.
      Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
      You will see from this that there is little enough difference in these flours. Do try this recipe, I think all will be well. Allow sufficient time for proofing, that will make all the difference,
      Gemma 🙂

  14. Nupur on March 1, 2019 at 8:15 am

    Hi Gemma
    Thanks for posting such lovely recipes. I always look forward to trying them out, and more than me my family keeps waiting for me to try out your recipes. I plan to get my croissant dough ready today, but I LL bake them tomorrow. Should I proof them today before putting them in the refrigerator or tomorrow before baking them. Also during the night do I keep them in the refrigerator section or the freezer.
    Thanks in advance
    Nupur

    • Gemma Stafford on March 4, 2019 at 1:46 am

      Hi there,
      Thank you for your kind words.
      If you make your croissant dough, proof it, knock it back and shape the croissant, then you can cover them on the baking tray, you need to exclude the air, and refrigerate the lot. This will allow the rolls to slowly proof overnight, then in the morning you can remove to room temperature, get your oven ready, and bake! Try it, it is a good way to do it. You may need to slightly oil the foil or cling wrap when covering the rolls to prevent it sticking to them.
      I hope this works well for you,
      Gemma 🙂

  15. Antonietta on February 24, 2019 at 12:00 pm

    Hi Gemma,
    Can I leave the croissants in the fridge overnight and bake them in the morning?

    • Gemma Stafford on February 25, 2019 at 9:42 am

      Hi, yes you can, that’s a great idea!

  16. Az Zahra Metasophia Hanifa on February 12, 2019 at 2:07 am

    Hi Gemma. Im using a microwave with convection mode to bake, and my oven’s highest temperature is 220c. How can I adjust the temp and baking time for this recipe because the recipe says to bake the croissants at 230c. I tried this once, baking it at 220c for 10mins and 190c for 8-10mins. The result was good, but i found the inside to be still too soft. Please help. Thank you 🙂

    • Gemma Stafford on February 12, 2019 at 10:11 am

      Hi, yes you can do that i might just add 5-10 minutes to the directed bake time. Let me know how you go and enjoy!

  17. Saskia on January 17, 2019 at 1:02 pm

    Thanks for the great recipe! If I want to fill them with sonething salty can I leave out the sugar of the dough?
    Thanks from Nicaragua!

    • Gemma Stafford on January 18, 2019 at 8:54 pm

      Yes, you can, great idea!

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