Scroll to find recipe and step by step instructions.
Servings Size:
12 chocolate croissants
Measurements:
(Recipe in grams below!)
Croissant
2 & 1/2 cups All Purpose Flour
3 tbsp granulated sugar
1 tsp salt
1 & 1/2 tsp instant yeast
3/4 cup milk (almond, whole, oat, etc)
2 tbsp butter + 10 tbsp butter (for square)
Filling
1 bar of semi-sweet chocolate
Egg Wash
1 egg yolk
2 tbsp milk
(& optional powdered sugar for topping!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Mix together All-Purpose flour, sugar, salt, and instant yeast.
Slowly pour in and mix milk into dough.
Step 2
Once dough has stirred on low for 3-4 minutes, add in softened butter. Mix this in for 1-2 minutes until fully incorporated.
Step 3
Knead dough on floured surface and mold into a ball. Add bread to bowl and score (cut top of dough) with a knife once horizontally and once vertically. Let sit for an hour.
Step 4
Add your 10 tbsp (150 grams) of cold butter onto parchment paper. Fold sides to where you form a 5’ by 5’ square. Using your rolling pin and roll/smash butter until you have formed a 5’ by 5’ thin square of butter. Freeze while dough is rising.
Once dough has risen, roll out onto floured surface (shaping it into 3x the length of butter block and width of your butter block.
Step 5
Place cold butter block on center of dough and fold top and bottom of dough over the square of butter.
Step 6
Rotate dough and roll out again (longways) and fold top over bottom once more. Chill in fridge for 2 hours (or overnight).
Step 7
Once chilled roll out (longways) on a floured surface, fold, and rotate. Roll out and fold once more before rolling out thinly and cutting into 12 (6x2) pieces.
Step 8
Take 2 sticks of chocolate and place one at the edge of your small rectangle slice of dough. Fold dough over first chocolate stick, place down second chocolate, and roll remaining dough to form your croissant roll. Repeat with remaining dough.
Step 9
Let croissants rise on your parchment paper lined tray for an hour (at room temperature).
Mix together egg yolk and milk to create egg wash. Brush thin layer on top of croissants before baking at 375 degrees Fahrenheit for 16-17 minutes.
Step 10
Let sit on tray for 5-10 minutes before sprinkling powdered sugar on top and enjoying! (You can store these at room temperature, in air-tight container, for 6-8 days.)
