Chocolate Chip Croissants

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Servings: 24 Difficulty: Advanced
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Buttery, flaky French pastries filled with rich melted chocolate chips
Chocolate Chip Croissants recipe image
Chocolate Chip Croissants recipe image
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Chocolate Chip Croissants

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 3023.8

Description

These homemade chocolate chip croissants offer the ultimate indulgence, combining the delicate, shattering layers of traditional French pastry with pockets of warm, melted chocolate. The dough is enriched with butter and milk, resulting in a tender crumb that contrasts beautifully with the crisp, golden exterior. While making laminated dough requires patience, the result is far superior to store-bought versions. These sweet treats are perfect for a leisurely weekend brunch, a special holiday breakfast, or an elegant afternoon tea. The aroma of baking butter and chocolate fills the kitchen, promising a delicious reward for the effort. Enjoy them warm, perhaps paired with a strong cup of coffee or a glass of cold milk.

Ingredients

Directions

  1. Beat softened butter and 1/4 cup flour until smooth, then spread onto waxed paper in a 12x6 inch rectangle.
  2. Refrigerate the butter block until firm.
  3. Heat 3/4 cup milk and stir in sugar and salt until dissolved, then cool to lukewarm.
  4. Dissolve yeast in warm water, then beat into the milk mixture along with 3 cups of flour until a smooth dough forms.
  5. Turn dough onto a lightly floured surface and knead until smooth, about 8-10 minutes.
  6. Cover dough and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  7. Refrigerate the risen dough for 30 minutes to firm it up.
  8. Roll dough into a 14x14 inch rectangle on a floured surface.
  9. Place the chilled butter block on one half of the dough, fold the other half over, and pinch edges to seal.
  10. Roll the dough out to a 20x8 inch rectangle, then fold into thirds like a letter.
  11. Wrap in foil and chill for 1 hour.
  12. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
  13. Chill the dough overnight in the refrigerator.
  14. Next day, roll and fold the dough twice more, chilling for 30 minutes between folds, then chill for an additional hour.
  15. Cut the dough into 4 equal parts.
  16. Roll each part into a 12-inch circle and cut into 6 wedges.
  17. Sprinkle chocolate chips onto each wedge, leaving a 1/2-inch margin at the wide end.
  18. Roll each wedge up from the wide end to the point, then curve into a crescent shape.
  19. Place croissants point-side down on baking sheets lined with parchment paper.
  20. Cover and let rise until doubled in size, about 1 hour.
  21. Preheat oven to 425F (220C).
  22. Beat egg yolk with 1 tablespoon milk and brush over the croissants.
  23. Bake at 425F for 5 minutes, then reduce heat to 375F (190C) and bake for another 10 minutes until golden brown.
  24. Cool on a wire rack for 10 minutes before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 3023.8kcal
% Daily Value *
Total Fat 144.4g223%
Saturated Fat 63.7g319%
Cholesterol 163.0mg55%
Sodium 6164.9mg257%
Total Carbohydrate 371.6g124%
Dietary Fiber 23.2g93%
Sugars 173.3g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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