Go Back
–+ servings
Homemade Chocolate Croissant on a wooden board, with golden, flaky layers and melted dark chocolate oozing from the center, glistening under natural light.

Chocolate Croissant

5 from 1 vote
After 89 batches and years of tweaking, this Chocolate Croissant finally delivers the bakery-style layers—flaky, buttery, and filled with real dark chocolate. It’s the perfect make-ahead pastry: freeze, bake, and enjoy fresh anytime.
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Chill & Proof Time 4 hours
Total Time 6 hours 50 minutes
Servings: 12 croissants
Course: Dessert
Cuisine: European, French
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Dough Base
  • 3 ¼ cups Bread flour - or all-purpose for less chew
  • 1 cup Whole milk - cold
  • 2 ¼ teaspoon Active dry yeast - 1 packet
  • ¼ cup Granulated sugar
  • 1 teaspoon Fine sea salt
  • 3 tablespoon Unsalted butter - softened
The Butter Block
  • 1 cup European-style butter - cold
  • 1 tablespoon All-purpose flour - to stabilize butter block
The Chocolate Filling
  • 8 oz Dark chocolate bars - chopped or use batons
  • ½ cup Semi-sweet chocolate - optional for mix
The Finish
  • 1 Egg wash - 1 egg + 1 tablespoon water
  • 1 tablespoon Coarse sugar - optional for sparkle

Equipment

  • 1 Heavy rolling pin (Helps create even lamination)
  • 1 Metal bench scraper (For clean folds and cutting)
  • 1 Ruler or tape measure (To keep folds precise)
  • 2 Rimmed baking sheets (For proofing and baking)
  • As needed Parchment paper (Prevents sticking)
  • 1 Pastry brush (For egg wash)
  • 1 Sharp knife or pizza cutter (To cut dough triangles)

Method
 

  1. Mix flour, sugar, salt, and yeast. Add cold milk and softened butter until shaggy dough forms. Knead 5–7 minutes until smooth. Chill 2+ hours.
  2. Pound cold butter with flour between parchment to a 7x5-inch rectangle. Keep cold but pliable.
  3. Encase butter in dough, roll to 10x20 inches, fold in thirds. Repeat 3 turns, chilling 30 min between each.
  4. Roll to 10x20 inches, cut triangles, add chocolate, roll tightly. Proof 2–3 hours until puffy.
  5. Brush with egg wash, bake at 400°F for 18–22 min until golden. Cool 10 min.

Nutrition

Serving: 1croissantCalories: 360kcalCarbohydrates: 34gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 700gVitamin C: 30mgCalcium: 2mgIron: 100mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!