Chocolate Croissants & Butter Croissant Recipe
Creating delicious chocolate croissants and butter croissants at home can be a delightful endeavor.
Home
Try this basic recipe for both:
Ingredients:
For the Croissant Dough:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/4 teaspoons salt
2 1/4 teaspoons active dry yeast
1 cup warm milk
1 cup unsalted butter, cold
For the Chocolate Croissants:
1/2 cup semi-sweet chocolate chips or chopped chocolate
1 egg, beaten (for egg wash)
Powdered sugar (optional, for dusting)
nstructions:
Making the Croissant Dough:
In a mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk mixture, give it a quick stir, and let it sit for about 5-10 minutes until it's frothy.
In a separate bowl, whisk together the flour and salt.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Shape it into a rectangle and wrap it in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
Roll out the chilled dough on a floured surface into a large rectangle, about 1/4 inch thick.
Flatten the cold butter between two sheets of parchment paper into a rectangle that's about half the size of the dough.
Place the flattened butter in the center of the dough and fold the dough over it like a letter. Seal the edges by pinching them together.
Roll out the dough again into a rectangle and fold it into thirds. This completes one fold. Chill the dough for 30 minutes.
Repeat the rolling and folding process for a total of three times, chilling the dough for 30 minutes between each fold.
Making Chocolate Croissants:
Roll out the dough into a large rectangle, about 1/4 inch thick.
Cut the dough into smaller rectangles.
Place a small amount of chocolate chips or chopped chocolate at one end of each rectangle.
Roll up the dough from the chocolate end, tucking the sides in as you go. Place the rolled croissants on a baking sheet lined with parchment paper, seam side down.
Brush the tops of the chocolate croissants with beaten egg for a shiny finish.
Making Butter Croissants:
For plain butter croissants, roll out the dough into a large rectangle, about 1/4 inch thick. Cut triangles from the dough.
Roll up each triangle from the wide end towards the tip to create a crescent shape.
Place the rolled croissants on a baking sheet lined with parchment paper, tip-side down.
Baking:
Preheat your oven to 375°F (190°C).
For both types of croissants, bake in the preheated oven for about 15-20 minutes or until they turn golden brown.
Optional: Dust the chocolate croissants with powdered sugar when they're still warm.
Making the Croissant Dough:
In a mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk mixture, give it a quick stir, and let it sit for about 5-10 minutes until it's frothy.
In a separate bowl, whisk together the flour and salt.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Shape it into a rectangle and wrap it in plastic wrap. Chill the dough in the refrigerator for 30 minutes.
Roll out the chilled dough on a floured surface into a large rectangle, about 1/4 inch thick.
Flatten the cold butter between two sheets of parchment paper into a rectangle that's about half the size of the dough.
Place the flattened butter in the center of the dough and fold the dough over it like a letter. Seal the edges by pinching them together.
Roll out the dough again into a rectangle and fold it into thirds. This completes one fold. Chill the dough for 30 minutes.
Repeat the rolling and folding process for a total of three times, chilling the dough for 30 minutes between each fold.
Making Chocolate Croissants:
Roll out the dough into a large rectangle, about 1/4 inch thick.
Cut the dough into smaller rectangles.
Place a small amount of chocolate chips or chopped chocolate at one end of each rectangle.
Roll up the dough from the chocolate end, tucking the sides in as you go. Place the rolled croissants on a baking sheet lined with parchment paper, seam side down.
Brush the tops of the chocolate croissants with beaten egg for a shiny finish.
Making Butter Croissants:
For plain butter croissants, roll out the dough into a large rectangle, about 1/4 inch thick. Cut triangles from the dough.
Roll up each triangle from the wide end towards the tip to create a crescent shape.
Place the rolled croissants on a baking sheet lined with parchment paper, tip-side down.
Baking:
Preheat your oven to 375°F (190°C).
For both types of croissants, bake in the preheated oven for about 15-20 minutes or until they turn golden brown.
Optional: Dust the chocolate croissants with powdered sugar when they're still warm.