Homemade Chocolate Croissants
Ingredients
Dough
-
¼
cup
unsalted butter, softened to room temperature
-
4
cups
all-purpose flour
-
¼
cup
granulated sugar
-
2
teaspoons
salt
-
1
Tablespoon
active dry or instant yeast
-
1½
cups
cold whole milk
-
4
ounces
semi-sweet or bittersweet chocolate, coarsely chopped
Butter Layer
-
1½
cups
unsalted butter, softened to room temperature
-
2
Tablespoons
all-purpose flour
Egg Wash
-
1
large
egg
-
2
Tablespoons
whole milk
Optional Topping
-
to taste
confectioners’ sugar for dusting
Instructions
- Prepare the dough by mixing butter, flour, sugar, salt, and yeast in a stand mixer.
- Slowly add cold milk and knead the dough until smooth.
- Let the dough rest in the refrigerator for 30 minutes.
- Roll out the dough into a rectangle and let it rest for 4 hours or overnight.
- Prepare the butter layer by mixing softened butter and flour, then chill it.
- Laminate the dough by rolling it out and folding in the butter layer.
- Repeat the rolling and folding process two more times, chilling in between.
- Roll the dough into a large rectangle and cut it into smaller rectangles.
- Place chocolate pieces on one end of each rectangle and roll them up.
- Let the shaped croissants proof at room temperature for 1 hour, then refrigerate for 1 hour.
- Preheat the oven and prepare the egg wash.
- Brush the croissants with egg wash and bake until golden brown.
Nutrition Facts (estimated)
Servings
16 croissants
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
4g
Sodium
300mg
Cholesterol
70mg
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