Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 30 min
Cook time: 20 min
Total time: 3 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons salt; 1 tablespoon instant yeast; 1 1/2 cups cold unsalted butter; 1 1/4 cups milk, cold; 1 egg, for egg wash; 8 ounces dark chocolate, chopped

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I’ve always been captivated by the flaky layers and buttery aroma of freshly baked croissants, but when you add a rich chocolate filling, it’s pure magic. Making these croissants at home may seem daunting, but I assure you, the satisfaction of biting into one that you've crafted is unmatched. I find joy in perfecting the lamination technique and selecting high-quality chocolate to elevate the experience. Follow my step-by-step guide and create these delightful treats that are sure to impress family and friends.

Created by

India Rutherford

Last updated on 2026-01-24T11:17:34.137Z

Creating croissants filled with chocolate has been a labor of love for me. The first time I attempted it, I was both nervous and excited. I learned that perfecting the dough requires patience and precision, especially during the lamination process. Folding the butter just right makes all the difference!

One little detail I discovered is that letting the dough rest properly enhances the flakiness of the pastries. I also recommend using high-quality dark chocolate for a rich filling that balances the buttery croissant perfectly. Each bite transports me to a Parisian café!

        Why You'll Love This Recipe
        Buttery, flaky layers that melt in your mouth
Decadent chocolate filling that satisfies every sweet tooth
A perfect balance of texture and flavor in each croissant

      

Mastering the Lamination Technique

The key to achieving those flaky layers in croissants lies in the lamination technique. This involves folding cold butter into a dough repeatedly to create alternating layers of dough and butter. I recommend using high-quality European-style butter, which has a higher fat content, for richer flavor and better lamination. When shaping the dough, keep your work surface and dough cold to prevent the butter from melting. If your butter begins to ooze out during rolling, chill the dough briefly to reset it.

Timing is critical when it comes to rolling and folding the dough. After each fold, refrigerate the dough for at least 30 minutes. This allows the gluten to relax, making the dough easier to handle while keeping the butter firm. You’ll know you’ve achieved the desired results when your dough has expanded in width and length, making it pliable and stretchy without tears. Remember, patience pays off; rushing this step can lead to dense, layered results rather than the airy croissants you desire.

Choosing the Perfect Chocolate

When selecting chocolate for your filling, opt for high-quality dark chocolate with a cocoa content of at least 60%. This richness will provide a deep flavor that perfectly complements the buttery croissant. You can also experiment with different types of chocolate, such as milk or white chocolate for a sweeter treat, or even flavored chocolate like orange or hazelnut for an unexpected twist. Just remember to chop it into small, even pieces to ensure smooth melting within the croissant.

If you want to add an additional layer of flavor, consider incorporating a pinch of sea salt or a drop of your favorite liqueur into the chocolate before filling the croissants. Pairing chocolate with a hint of spice, such as cinnamon or cardamom, can also enhance the overall taste. Just be sure not to overpower the chocolate's inherent flavor—less is often more in this case. This thoughtful approach to chocolate can elevate your homemade croissants to a gourmet level.

Serving and Storing Croissants

Freshly baked croissants are best enjoyed the day they're made, as they boast the ultimate flaky texture and warm chocolate oozing from within. Serve them with a dusting of powdered sugar or a dollop of whipped cream for an indulgent breakfast or brunch experience. Pair them with freshly brewed coffee or a mug of hot chocolate for a perfect afternoon treat. If you have leftovers, they can be sliced in half and filled with sweet or savory spreads like almond paste or ham and cheese.

If you need to store your croissants, place them in an airtight container at room temperature for up to two days. You can also freeze baked croissants for later enjoyment; simply let them cool completely, then wrap each croissant tightly in plastic wrap and place them in a freezer-safe bag. When you're ready to enjoy them, reheat from frozen in the oven at 350°F (175°C) for about 10–15 minutes until they regain their crispiness. Do not microwave them, as this can result in a chewy texture rather than the desired flakiness.

Ingredients

Gather the following ingredients before starting your croissant-making adventure:

Dough Ingredients

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons salt
1 tablespoon instant yeast
1 1/2 cups cold unsalted butter
1 1/4 cups milk, cold
1 egg, for egg wash

Filling

8 ounces dark chocolate, chopped

Total time for these delightful croissants includes preparation, resting, and baking time, so plan accordingly!

Instructions

Start the process of making these delightful croissants with these straightforward steps:

Prepare the Dough

In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the cold milk and mix until a soft dough forms. Knead for about 5 minutes, then shape into a ball, cover, and refrigerate for 30 minutes.

Incorporate Butter

On a lightly floured surface, roll out the chilled dough into a rectangle. Place the cold butter in the center and fold the edges of the dough over it, sealing it tightly. Roll out again to form a larger rectangle.

Create Layers

Fold the dough in thirds and refrigerate for another 30 minutes. Repeat this folding and rolling process two more times to create the flaky layers.

Shape the Croissants

Roll out the final dough into a large rectangle and cut it into triangles. Place a piece of chocolate at the base of each triangle and roll it up tightly, sealing the edges.

Final Proofing

Arrange the croissants on a baking sheet lined with parchment paper. Cover and let them rise for about 1 hour until doubled in size.

Bake

Preheat your oven to 400°F (200°C). Brush the tops of the croissants with an egg wash and bake for 20 minutes until golden brown.

Once baked, let the croissants cool slightly before indulging in the delicious, gooey chocolate surprise inside!

Pro Tips

For an extra touch, sprinkle a little sea salt on top after baking for a delightful contrast with the sweetness.

Troubleshooting Common Issues

If your croissants don't rise properly, check to ensure your yeast is fresh. Yeast that is past its expiration can lead to poor fermentation, resulting in a dense texture. Always proof your yeast before using it; it should become foamy when mixed with warm water and a bit of sugar. If you notice your dough is too sticky or wet, adding a small amount of flour gradually can help achieve a more manageable consistency without compromising the final texture.

Another potential issue is overworking the dough, which can lead to tough croissants. Always handle the dough gently and refrain from excessive kneading. If your croissants are browning too quickly while baking, you can tent them with aluminum foil to prevent burning while allowing them to cook fully inside. Paying attention to these details can help you produce perfect croissants every time.

Scaling the Recipe

This croissant recipe makes about 12 croissants, but you can easily scale it up or down. If you're expecting guests, you might want to double the recipe for a larger batch. Just be cautious with your work surface; you may need to roll out the dough in two separate batches to maintain control. Keep in mind that while you can freeze uncooked croissants, make sure to proof them before baking to ensure they develop that iconic flaky texture.

On the other hand, if you're looking to make a smaller batch, you can halve the ingredients. Just remember that the folding and chilling times should remain consistent, as this technique is crucial for creating those beautiful layers regardless of the quantity you're making. Having a precise scale can help with accurate measurements and ensure consistent results.

Questions About Recipes

→ Can I use any chocolate for filling?

Yes, you can use milk chocolate or even a chocolate hazelnut spread if you prefer a different flavor!

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to a month.

→ What if my dough isn't rising?

Ensure your yeast is fresh and that your kitchen environment is warm enough for the dough to rise.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated until you're ready to laminate and bake.