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Chocolate Croissant
Learn how to make homemade chocolate croissants using the classic lamination technique. This detailed recipe guides you step by step, from mixing the ingredients to baking, including butter folding and proofing, to achieve flaky, golden pastries generously filled with chocolate.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven – wear kitchen gloves
- • The butter for lamination is very cold – avoid burns by handling it directly
- • Use the knife carefully when cutting the dough
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