Chocolate Croissant

Ingredients

• 500 g All-purpose flour (Sift before use)
• 50 g Granulated sugar
• 10 g Salt
• 10 g Baking powder (Do not let it come into direct contact with the sugar or salt)
• 1 unité Egg (At room temperature)
• 50 g Melted butter (Let it cool slightly)
• 200 ml Water (Divided into two additions)
• 250 g Butter for lamination (Very cold, to be flattened into a square)
• 200 g Dark chocolate squares (Cut into small 2 cm squares)
• 1 unité Egg beaten for glazing (Beat lightly)
• 10 ml Water for brushing (Use a kitchen brush)

Instructions

1. Mix dry ingredients

   Place the flour, sugar, and salt in the mixer bowl. Add the baking powder without it touching the sugar or salt directly.

   Time: PT2M

2. Incorporate initial liquids

   Pour the egg, melted butter, and half of the water (100 ml). Start the mixer with the dough hook at low speed.

   Time: PT2M

3. Add the remaining water gradually

   While continuing to mix, add the remaining water little by little, scrape the bowl sides with the spatula, and continue mixing.

   Time: PT5M

4. Knead the dough

   Knead at medium speed for about 10 minutes until you obtain a homogeneous and slightly sticky dough.

   Time: PT10M

5. Detach the dough from the bowl

   Dust the dough with flour, mix for 30 seconds to release it from the bowl, then shape a ball with floured hands.

   Time: PT30S

6. First rise at room temperature

   Place the ball in a container, cover with a damp cloth and let rest for 1 hour at room temperature.

   Time: PT1H

7. Cold rest

   After the first rise, gently degas the dough, reshape into a ball and place it in the refrigerator for 4 hours.

   Time: PT4H

8. Prepare the lamination butter

   Flatten the cold butter into a square about 15 cm on each side using a rolling pin.

   Time: PT5M

9. First single turn

   Roll out the dough into a square the same size as the butter, place the butter in the center, fold the dough over the butter, roll lightly, then fold into thirds (single turn) and rotate the block a quarter turn.

   Time: PT10M

10. Second single turn

    Repeat the single turn operation a second time, ensuring the butter remains well sealed.

    Time: PT10M

11. Cold rest before the third turn

    Wrap the dough in plastic film and place it in the refrigerator for 30 minutes to firm up the butter.

    Time: PT30M

12. Third single turn

    Perform a final single turn identical to the previous ones.

    Time: PT10M

13. Form the dough strip

    Roll out the dough into a strip about 20 cm long and 4‑5 mm thick.

    Time: PT5M

14. Assemble the croissants

    Cut the strip into rectangles 8 cm wide, place 3 chocolate squares on each rectangle, then roll the dough starting from the edge opposite the chocolate to form the croissant. The end of the strip should remain under the croissant.

    Time: PT10M

15. Final proof

    Place the croissants on a baking sheet lined with parchment paper, lightly brush with water using the brush, cover with a cloth and let proof for 1 h 30 at room temperature.

    Time: PT1H30M

16. Glazing and baking

    Brush the croissants with beaten egg, bake in a preheated oven at 210 °C for 20 minutes until they are nicely golden.

    Time: PT20M

    Temperature: 210°C

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: bread flour, pastry flour
• Instead of Granulated sugar: white sugar
• Instead of Salt: sea salt
• Instead of Baking powder: yeast (different rise)
• Instead of Egg: organic egg
• Instead of Melted butter: margarine
• Instead of Water: milk
• Instead of Butter for lamination: semi-salted butter
• Instead of Dark chocolate squares: milk chocolate, white chocolate
• Instead of Egg beaten for glazing: egg white, milk
• Instead of Water for brushing: water spray bottle

Equipment Needed

• Electric mixer with dough hook
• Mixer bowl
• Silicone spatula
• Rolling pin
• Plastic film or clean cloth
• Baking sheet
• Parchment paper (or silicone sheet)
• Kitchen brush
• Knife or dough cutter
• Kitchen scale

Critical Steps — Do Not Skip

• Incorporate the baking powder without it touching the sugar or salt
• The dough should lightly cling to the bowl walls during kneading
• Observe the rest times at room temperature and in the refrigerator
• Keep the butter very cold during the folding turns
• Do not forget the 30‑minute rest before the third turn
• Moisten the dough before the final proof
• Bake at 210 °C for 20 minutes

Chef Tips from the Video

• Use high-quality butter (80% butterfat) for optimal lamination
• Lightly dust with powdered sugar before baking for a slightly caramelized finish
• Make a small slit in the center of the croissant before baking to prevent it from tearing

Troubleshooting

Storage

Refrigerator: Store baked croissants in an airtight container for 2‑3 days.

Freezer: After cooling, wrap individually and freeze for up to 1 month. Thaw at room temperature then reheat for 5 minutes in the oven.

Room temperature: Fresh croissants keep in a dry place for 4‑5 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator for 24 h before lamination
• Shape the croissants, place them on the sheet, freeze raw, then bake directly from the freezer
• The glaze can be prepared the day before and stored in the refrigerator, protected from air

Frequently Asked Questions