Same-Day Chocolate Croissants
Same-Day Chocolate Croissants
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package active dry yeast, (1/4 ounce)
- 1 cup milk, warmed to 105-115°F
- 1 teaspoon salt
For the Butter Block
- 2 sticks unsalted butter, (1 cup), cold
For the Filling and Finish
- 4 ounces dark chocolate, squares or chunks
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Prepare the yeast mixture: In a small bowl or measuring cup, combine the warmed milk and granulated sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes, or until foamy.
⏱️ 10 min
- 2
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour and salt. Pour the yeast mixture into the flour mixture. Mix on low speed for 5-7 minutes, or until a smooth, elastic dough forms. The dough should be slightly tacky but not sticky.
⏱️ 7 min
- 3
First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Prepare the butter block: While the dough is rising, place the two sticks of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an even 6x8-inch rectangle. Transfer the parchment-wrapped butter to the refrigerator for 5-10 minutes to firm up slightly.
⏱️ 10 min
- 5
First turn (lamination): Lightly flour a clean work surface. Roll out the risen dough into a large rectangle, approximately 12x18 inches. Place the chilled butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, completely encasing the butter. Pinch the seams to seal the butter inside. Gently roll the dough out again to a 12x18-inch rectangle. Fold the dough into thirds, like a letter (bring one short end to the center, then fold the other short end over it). Wrap the dough tightly in plastic wrap and place it in the freezer for 20 minutes.
⏱️ 30 min
- 6
Second turn: Remove the dough from the freezer. Lightly flour your work surface and the dough. Roll the dough out again to a 12x18-inch rectangle. Fold into thirds. Wrap tightly in plastic wrap and return to the freezer for another 20 minutes.
⏱️ 25 min
- 7
Third turn: Repeat the rolling and folding process one more time (roll to 12x18 inches, fold into thirds). Wrap and chill in the freezer for 20 minutes.
⏱️ 25 min
- 8
Shape the croissants: Remove the dough from the freezer. Lightly flour your work surface and roll the dough into a large rectangle, about 1/8-inch thick. Trim the edges to create a neat rectangle. Cut the dough into four equal rectangles (for large croissants) or eight smaller rectangles. Place 1-2 pieces of dark chocolate on one end of each dough rectangle. Roll the dough tightly around the chocolate, forming the croissant shape.
⏱️ 15 min
- 9
Second rise: Line a baking sheet with parchment paper. Place the shaped croissants on the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap and let them rise in a warm place for 30-45 minutes, or until slightly puffed.
⏱️ 45 min
- 10
Preheat oven and prepare egg wash: While the croissants are rising, preheat your oven to 400°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash.
⏱️ 5 min•🌡️ 400
- 11
Bake: Brush the tops of the risen croissants with the egg wash. Bake for 15 minutes, or until golden brown and puffed.
⏱️ 15 min•🌡️ 400
- 12
Serve: Remove the croissants from the oven and let them cool slightly on the baking sheet. Dust with powdered sugar before serving warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Same-Day Chocolate Croissants
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package active dry yeast, (1/4 ounce)
- 1 cup milk, warmed to 105-115°F
- 1 teaspoon salt
For the Butter Block
- 2 sticks unsalted butter, (1 cup), cold
For the Filling and Finish
- 4 ounces dark chocolate, squares or chunks
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Prepare the yeast mixture: In a small bowl or measuring cup, combine the warmed milk and granulated sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes, or until foamy.
⏱️ 10 min - 2
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour and salt. Pour the yeast mixture into the flour mixture. Mix on low speed for 5-7 minutes, or until a smooth, elastic dough forms. The dough should be slightly tacky but not sticky.
⏱️ 7 min - 3
First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Prepare the butter block: While the dough is rising, place the two sticks of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an even 6x8-inch rectangle. Transfer the parchment-wrapped butter to the refrigerator for 5-10 minutes to firm up slightly.
⏱️ 10 min - 5
First turn (lamination): Lightly flour a clean work surface. Roll out the risen dough into a large rectangle, approximately 12x18 inches. Place the chilled butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, completely encasing the butter. Pinch the seams to seal the butter inside. Gently roll the dough out again to a 12x18-inch rectangle. Fold the dough into thirds, like a letter (bring one short end to the center, then fold the other short end over it). Wrap the dough tightly in plastic wrap and place it in the freezer for 20 minutes.
⏱️ 30 min - 6
Second turn: Remove the dough from the freezer. Lightly flour your work surface and the dough. Roll the dough out again to a 12x18-inch rectangle. Fold into thirds. Wrap tightly in plastic wrap and return to the freezer for another 20 minutes.
⏱️ 25 min - 7
Third turn: Repeat the rolling and folding process one more time (roll to 12x18 inches, fold into thirds). Wrap and chill in the freezer for 20 minutes.
⏱️ 25 min - 8
Shape the croissants: Remove the dough from the freezer. Lightly flour your work surface and roll the dough into a large rectangle, about 1/8-inch thick. Trim the edges to create a neat rectangle. Cut the dough into four equal rectangles (for large croissants) or eight smaller rectangles. Place 1-2 pieces of dark chocolate on one end of each dough rectangle. Roll the dough tightly around the chocolate, forming the croissant shape.
⏱️ 15 min - 9
Second rise: Line a baking sheet with parchment paper. Place the shaped croissants on the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap and let them rise in a warm place for 30-45 minutes, or until slightly puffed.
⏱️ 45 min - 10
Preheat oven and prepare egg wash: While the croissants are rising, preheat your oven to 400°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash.
⏱️ 5 min•🌡️ 400 - 11
Bake: Brush the tops of the risen croissants with the egg wash. Bake for 15 minutes, or until golden brown and puffed.
⏱️ 15 min•🌡️ 400 - 12
Serve: Remove the croissants from the oven and let them cool slightly on the baking sheet. Dust with powdered sugar before serving warm.
⏱️ 3 min