Chocolate Croissants


Who doesn’t love a good croissant now stuff it with chocolate and you are winning.
I make these about twice a year, my family and neighbors enjoy receiving a warm chocolate croissant. When I make them I freeze some so I can have them anytime without the work. I place the frozen croissants on a cookie sheet and let them rise overnight and bake the next morning great for a brunch. I hope you will give them a try.


1 tbs yeast

½ cup milk

⅓ cup of sugar

1½ cups and 2 tbs of softened butter

3 tbs melted and cooled butter

1 tbs of powdered milk

1 tbs kosher salt

4 cups of flour

2 cups of bittersweet chocolate chips

Egg Wash made from 1 egg mixed with 1 tbs water

Stir yeast and ½ cup of heated water together in a large bowl and let sit until it starts to foam. Stir in milk, sugar, 3 tablespoons of melted butter, powdered milk, and salt, then add flour. Stir together for 5 minutes until a stiff dough forms, then pour onto to a surface and form into a thick square. Wrap this dough in plastic and refrigerate for 2 hours.

Pound and shape butter between two plastic sheets into a 6 by 6 and ½ inch thick square with a rolling pin. Also use the rolling pin to roll the croissant dough into an 16 by 16 inch square on a lightly floured surface. Place the butter square on the dough so its corners line up diagonally with the dough square’s sides like a diamond, then fold the dough’s corners over the butter to make an ‘x’ shape.

Roll the dough into a 12 by 9 inch rectangle, then fold the dough three times like a letter in an envelope and flatten. Repeat the previous step, then wrap the dough in plastic and chill for an hour.

Remove the dough from the fridge and roll it into a 20 by 14 inch sheet. Cut the dough into 18 squares, then make small slits in each of their bases. Place chocolate chips in each base, then while holding the tip of one corner down, roll the dough over the chocolate until it forms a tight roll.

Place each croissant on a parchment paper-lined baking sheet, and brush their exteriors with egg wash. Let the croissants sit for about 3 hours, until they double in size.

Heat oven to 375°. Brush the croissants with more egg wash and bake for twenty minutes, or until their crust is golden brown.

Happy Baking 😊

Kelli B

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