Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon active dry yeast; 1 1/4 cups unsalted butter, chilled; 1 1/2 cups milk, warm; 1 1/2 cups dark chocolate, chopped; 1/2 cup semi-sweet chocolate chips; 1 egg, beaten (for egg wash); Powdered sugar (for dusting, optional)

Highlighted under: Oven Ideas

I’ve always been captivated by the flaky, buttery layers of a freshly baked croissant. It’s even more exquisite when you bite into one filled with rich chocolate. Making croissants from scratch can seem daunting, but with practice, I've learned some tricks that make the process enjoyable and rewarding. This recipe not only delivers that perfect chocolate-filled delight, but it also allows me to savor the satisfaction of creating something impressive that will leave everyone wanting more.

Created by

Verity Langdon

Last updated on 2026-01-24T14:35:34.454Z

When I first decided to bake croissants, I was both excited and nervous. I tried several techniques and finally discovered that the key lies in properly layering the butter and dough. I remember my first batch turned out beautifully flaky and golden, and that’s when I knew I was on the right track. With each fold and roll, the anticipation built as I imagined the warm, melted chocolate waiting inside.

My favorite part of this process is the moment when the croissants come out of the oven. The aroma that fills the kitchen is absolutely divine; it’s hard to resist sneaking one before they cool down! I always recommend using high-quality chocolate for filling; it truly makes a difference in taste and richness. Trust me, nobody can say no to a warm croissant bursting with chocolate!

Why You Will Love This Recipe
Flaky, buttery layers that melt in your mouth
Rich chocolate filling that satisfies every sweet craving
Perfect for breakfast, brunch, or any time you want a treat

Mastering the Laminating Technique

Laminating the dough is crucial to achieving those delightful, flaky layers. Make sure to keep your butter and dough cool throughout the process. Warm ingredients can cause the butter to melt into the dough, preventing those distinct layers from forming. I recommend working in a cool kitchen to maintain a manageable temperature, ideally around 65°F (18°C). During each fold, use a light hand to avoid compressing the dough too much.

This process should be done quickly, aiming to complete each fold within 10 to 15 minutes. After each folding session, chill the dough for at least 30 minutes to allow the gluten to relax. If you notice the butter starting to ooze out during rolling, it's a sign that it’s becoming too warm. Return it to the fridge for a short reprieve before proceeding.

Choosing the Right Chocolate

For the filling, quality chocolate is key to achieving a rich and decadent flavor. I prefer using a combination of dark chocolate and semi-sweet chocolate chips. The dark chocolate contributes a deep cocoa taste, while the semi-sweet chips add a touch of sweetness that balances the bitterness of the dark chocolate. If you're feeling adventurous, you can also experiment with milk chocolate or flavored chocolate to create a unique twist.

Chop the dark chocolate into small pieces to ensure it melts evenly when baking. If you find yourself short on chocolate, other fillings like almond paste or hazelnut spread could also be delightful. Just remember that these alternatives will change the overall flavor profile, providing a different yet tempting variation of the traditional chocolate croissant.

Ingredients

Ingredients for Croissants Filled With Chocolate

Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon active dry yeast
1 1/4 cups unsalted butter, chilled
1 1/2 cups milk, warm

Filling

1 1/2 cups dark chocolate, chopped
1/2 cup semi-sweet chocolate chips

Topping

1 egg, beaten (for egg wash)
Powdered sugar (for dusting, optional)

Preparation Notes

Instructions

Step-by-Step Instructions

Prepare the Dough

In a mixing bowl, combine flour, sugar, salt, and yeast. Gradually add the warm milk and mix until a dough forms. Knead on a floured surface until smooth. Shape into a ball, cover, and let it rise for 1 hour.

Incorporate the Butter

Roll out the chilled butter between two sheets of parchment into a rectangle. Roll out the dough into a larger rectangle and place the butter in the center. Fold the dough over the butter and seal the edges.

Laminate the Dough

Roll out the dough with butter inside and fold it into thirds. Repeat this process three times for perfect layers, chilling the dough in between each fold.

Shape the Croissants

Roll out the final dough into a large rectangle. Cut into triangles, place a few pieces of chocolate at the base, and roll tightly towards the tip. Bend into a crescent shape.

Bake

Arrange on a baking sheet, brush with the beaten egg, and let rise for another 30 minutes. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes until golden brown.

Enjoy Your Croissants!

Pro Tips

For the best results, ensure ingredients are cold when making the dough. Also, using a mix of dark and semi-sweet chocolate brings out a wonderful depth of flavor.

Storage and Reheating Tips

Croissants are best enjoyed fresh, but if you need to store them, place them in an airtight container or a resealable plastic bag. They will keep at room temperature for up to two days. For longer storage, consider freezing them. To freeze, place the cooled croissants in a single layer on a baking sheet until firm, then transfer them to a freezer bag for up to a month.

When you're ready to indulge, reheat frozen croissants in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore their flaky texture. If they're at room temperature, a quick 5-7 minute rebake will refresh them beautifully.

Scaling the Recipe

This croissant recipe can easily be doubled to cater for larger gatherings. Just ensure you have ample workspace when rolling out the dough, as larger batches will require more surface area. Be mindful that rising times may also slightly increase depending on the temperature and humidity conditions in your kitchen.

If baking for a smaller group, you can also freeze unbaked croissants after shaping them. Arrange them on a parchment-lined tray until solid, then transfer them to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time. This method ensures you always have fresh, warm croissants on demand.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight before proceeding with the steps.

→ What type of chocolate works best?

High-quality dark chocolate is recommended for the richest flavor, but you can mix in milk chocolate if you prefer a sweeter taste.

→ Can I freeze the croissants?

Absolutely! Shape the croissants, freeze them on a baking sheet, and then store in an airtight container for up to a month.

→ How do I reheat leftover croissants?

Reheat in a 350°F (175°C) oven for about 5-7 minutes until warming through and crispy again.