Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 500g all-purpose flour; 10g salt; 10g sugar; 10g active dry yeast; 300ml cold water; 250g unsalted butter (for laminating); 200g dark chocolate (chopped); 1 egg (for egg wash)

Highlighted under: Golden Recipes

I absolutely love making these Croissants Filled With Chocolate at home. The flakiness of the pastry combined with rich chocolate creates a heavenly experience that takes breakfast or dessert to a whole new level. Over the years, I've perfected the technique of rolling and folding the dough, allowing the layers to build up beautifully. This recipe is perfect for a cozy weekend morning, and watching those buttery croissants come out of the oven is incredibly satisfying.

Created by

Quincy Harper

Last updated on 2026-01-24T09:41:34.972Z

When I first attempted to make chocolate-filled croissants, I was intimidated by the process. However, I discovered that taking my time with the dough and ensuring it stays cold made all the difference. Each fold allowed for more layers, leading to that perfect flaky texture we crave!

One key tip I learned is to use high-quality chocolate for the filling. It elevates the flavor, making each bite indulgent. I also enjoy experimenting with different types of chocolate – dark, milk, and even white – to create variations that please everyone!

Why You'll Love This Recipe
Flaky layers that practically melt in your mouth
Rich chocolate burst in every bite
Perfect for brunch with friends or a sweet treat for yourself

The Importance of Flour Choice

When making croissants, the type of flour used can significantly influence the texture of the final product. All-purpose flour is the standard choice and offers a balance of protein that helps create the structure needed for those flaky layers. However, if you want an even flakier texture, consider using bread flour, which has a higher protein content. This will give your croissants a chewier bite and improve gluten development while still allowing the layers to separate beautifully.

Make sure to weigh your flour accurately, as too much flour can lead to a dry dough. If you don’t have a kitchen scale, a good rule of thumb is to avoid packing the flour into the measuring cup; instead, spoon it into the cup and level it off for precision.

Mastering the Lamination Process

Laminating the dough is key to achieving those irresistible layers. When incorporating the butter, ensure it is cold and pliable but not too soft, as this can lead to it leaking out during baking. To prevent this, place the butter between two sheets of parchment paper and bash it with a rolling pin to create a flat rectangle before placing it in the dough. This helps maintain the integrity of the butter layer and leads to better flakiness.

During each fold, aim to keep your work surface and the dough lightly dusted with flour to avoid sticking. After each rolling, refrigerate the dough for at least 20 minutes. This chilling period allows the gluten to relax, making it easier to roll out, and ensures that the butter stays cold, which is vital for the lamination process.

Ingredients

For the Croissant Dough

500g all-purpose flour
10g salt
10g sugar
10g active dry yeast
300ml cold water
250g unsalted butter (for laminating)

For the Filling

200g dark chocolate (chopped)
1 egg (for egg wash)

Gather these ingredients to get started on your delicious chocolate croissants!

Instructions

Prepare the Dough

In a bowl, combine flour, salt, sugar, and yeast. Gradually add cold water and mix until a dough forms. Knead for about 10 minutes, then let it rest for 30 minutes.

Laminate the Dough

Roll out the dough into a rectangle and place the cold butter in the center. Fold the dough over the butter and roll it out again. Repeat this folding and rolling process three times, chilling the dough in between each fold.

Shape the Croissants

Roll out the dough into a large rectangle and cut it into triangles. Place a piece of chocolate at the base of each triangle, then roll the dough tightly towards the tip to form the croissant shape.

Proof and Bake

Let the croissants proof for 1 hour until doubled in size. Preheat your oven to 200°C (400°F). Brush the croissants with egg wash, then bake for about 15-20 minutes until golden brown.

Enjoy your freshly baked chocolate croissants warm or at room temperature!

Pro Tips

For best results, keep your butter cold and work quickly to maintain the dough's temperature. You can also chill the shaped croissants before baking for an additional puff.

Storage and Freezing Tips

If you have leftover croissants, you can store them in an airtight container at room temperature for up to two days. However, for the best texture, reheating them in the oven at 180°C (350°F) for about 5-10 minutes helps restore their original flakiness. This is a fantastic way to enjoy them as if they were freshly baked.

For longer storage, you can freeze unbaked croissants. Once shaped, place them on a tray lined with parchment paper and freeze until solid before transferring them to an airtight container or freezer bag. When ready to bake, you can bake them directly from the freezer; simply add an additional 5-10 minutes to the cooking time.

Serving Suggestions

These chocolate-filled croissants are perfect for brunch and pair beautifully with a variety of beverages. I love serving them with a rich, homemade hot chocolate or a creamy latte to complement the chocolate flavors. If you want a touch of elegance, sprinkle some powdered sugar on top just before serving for an added visual appeal.

You can also experiment with different fillings; try almond paste or a berry compote for a delightful twist. These variations can elevate your croissants and make them suitable for different occasions or tastes.

Questions About Recipes

→ Can I use store-bought puff pastry instead?

Yes, store-bought puff pastry can be a great time-saver and will work well for this recipe.

→ How should I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

→ What types of chocolate work best for filling?

High-quality dark chocolate gives a rich flavor, but you can also use milk or white chocolate depending on your preference.

→ Can I add other fillings?

Absolutely! Feel free to add nuts, almond paste, or even fruit jams for different flavor profiles.