Chocolate Croissants Recipe : Easy Homemade French Pastry in 7 Steps

This post may contain affiliate links. Please read our disclosure policy.

Chocolate-strip croissants combine the buttery, flaky layers of traditional French croissants with rich chocolate in every bite . These elegant pastries deliver bakery-quality results right from your home kitchen, making them perfect for special breakfasts, brunch gatherings, or whenever you crave an authentic French treat . This comprehensive guide walks you through the lamination process, dough handling techniques, and chocolate placement strategies that create those signature crispy layers and melted chocolate pockets.

Table of Contents

What Makes Chocolate-Strip Croissants Special

Unlike pain au chocolat where chocolate batons sit inside traditional crescent-shaped croissants, chocolate-strip croissants feature rectangular shapes with chocolate rolled directly into elongated strips . The lamination technique creates hundreds of buttery layers that shatter with each bite, while the chocolate melts into delicious pockets throughout the pastry. This recipe requires patience and precision, but the results surpass any store-bought version.

Essential Ingredients for Flaky Croissants

Quality ingredients make all the difference in homemade croissants . Here’s what you’ll need:

Ingredient Category	Items	Purpose
Dough Base	4 cups all-purpose flour, 1/4 cup sugar, 2 tsp salt	Creates structure and flavor foundation
Leavening	1 Tbsp active dry or instant yeast	Provides rise and airy texture
Fat (Dough)	1/4 cup unsalted butter, softened	Enriches dough and adds tenderness
Liquid	1.5 cups cold whole milk	Hydrates flour and activates yeast
Butter Layer	1.5 cups unsalted butter + 2 Tbsp flour	Creates flaky laminated layers
Filling	4 oz semi-sweet or bittersweet chocolate	Provides rich chocolate flavor
Egg Wash	1 egg + 2 Tbsp milk	Creates golden, glossy finish

The butter layer requires unsalted butter at room temperature for proper lamination. Using cold milk in the dough helps maintain the right temperature throughout the process.

Kitchen Equipment You’ll Need

Proper tools make croissant-making significantly easier. You’ll need an electric mixer for kneading the dough efficiently, though hand-kneading works too. A sturdy rolling pin is essential for flattening the dough into precise rectangles during lamination. Use baking sheets lined with silicone mats for easy dough transfer and baking. A cutting board and sharp chef’s knives help cut clean rectangles. Keep measuring cups and spoons handy for accurate measurements, and use mixing bowls for preparing the butter layer.

Step-by-Step Instructions

Making the Croissant Dough

Cut 1/4 cup butter into tablespoon slices and place in your mixer bowl with the dough hook attached. Add flour, sugar, salt, and yeast, then mix on low-medium speed for 1 minute. Slowly pour in cold milk while the mixer runs, then increase to medium speed and knead for 5 full minutes. The dough should feel soft and slightly tacky but not overly sticky. Perform the windowpane test by stretching a small piece thin enough for light to pass through if it doesn’t tear, your dough is ready.

Shape the dough into a ball with floured hands and place on a lined baking sheet. Flatten gently, cover with plastic wrap, and refrigerate for 30 minutes.

First Dough Shaping and Long Rest

Remove the chilled dough and roll it on your cutting board or silicone mat into a precise 14×10-inch rectangle using your rolling pin. Work the edges with your hands to maintain the rectangular shape. Cover and refrigerate for 4 hours or overnight (up to 24 hours).

Creating the Butter Layer

Beat 1.5 cups softened butter with 2 tablespoons flour using a hand mixer or stand mixer until smooth. Spread this mixture into a 7×10-inch rectangle on a lined baking sheet. Refrigerate for 30 minutes until firm but still pliable.

Laminating for Flaky Layers

Remove both dough and butter from the refrigerator. Place the butter rectangle in the center of the dough and fold the dough ends over it, sealing with your fingers. On a lightly floured surface, roll into a 10×20-inch rectangle this requires significant arm strength as the dough is very cold. Fold lengthwise into thirds like a letter. This completes the first turn.

Complete the second turn by rolling again to 10×20 inches and folding into thirds. Refrigerate for 30 minutes. Perform the third turn using the same process, then refrigerate for another 4 hours or overnight.

Shaping and Filling

Roll the dough into an 8×20-inch rectangle on your cutting board. Slice vertically in half, then make 3 horizontal cuts, creating 8 rectangles measuring 4×5 inches each. Cut each rectangle in half lengthwise for 16 strips (2×5 inches). Gently stretch each strip to about 8 inches long, place chocolate pieces at one end, and tightly roll around the chocolate. Ensure the seam sits on the bottom.

Arrange shaped croissants on two lined baking sheets, 8 per sheet. Cover loosely and rest at room temperature for 1 hour, then refrigerate for 1-12 hours.

Baking to Golden Perfection

Preheat your oven to 400°F. Whisk together the egg and milk for the wash. Brush each croissant lightly with this mixture. Bake for about 20 minutes, rotating pans halfway through, until golden brown. If they darken too quickly, reduce temperature to 375°F. Let cool on a wire rack before serving.

Pro Tips for Perfect Croissants

Keep your dough cold throughout the process warm dough causes butter to leak out during baking . If the dough becomes too soft while working, refrigerate it for 15-30 minutes. Be precise with measurements, especially during rolling, as this affects the final texture. Don’t rush the resting periods; they’re crucial for gluten relaxation and proper butter distribution. Use quality chocolate that you enjoy eating on its own, as it significantly impacts the final flavor.

Storage and Make-Ahead Options

Fresh-baked croissants taste best the same day, but you can store leftovers covered at room temperature for 2-3 days or refrigerate for up to 1 week . Freeze baked croissants for up to 3 months in airtight containers. For make-ahead convenience, freeze shaped unbaked croissants after step 13, then bake from frozen, adding 5 extra minutes to the baking time.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, both work equally well in this recipe. Use the same measurement for either type.

Why is my butter leaking out during baking?
This happens when the dough gets too warm during shaping or rises too long before baking. Keep everything cold and follow the timing guidelines precisely.

Can I make the dough without a stand mixer?
Absolutely! Knead by hand on a floured surface for 5 full minutes until the dough passes the windowpane test.

What type of chocolate works best?
Semi-sweet or bittersweet chocolate bars work beautifully. Avoid chocolate chips as they don’t melt as smoothly.

How do I know when my croissants are done?
They should be deep golden brown all over and sound hollow when tapped on the bottom. The internal temperature should reach about 190°F.

Can I add other fillings besides chocolate?
Yes! Try almond paste, Nutella, or fruit preserves, but chocolate strips remain the classic choice.

If you found this recipe helpful, feel free to check out the kitchen equipment . Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Print