Homemade chocolate croissant (laminated dough)

Ingredients

• 1 kg Type 45 wheat flour (Strong flour for viennoiserie)
• 450 g Water (Cold water)
• 400 g Butter block (84% fat) (Very dry butter, keep very cold)
• 70 g Butter (for the sponge) (Unsalted butter, at room temperature)
• 45 g Fresh baker's yeast (Defrost if frozen)
• 100 g Sugar (White sugar)
• 18 g Salt (Fine salt)
• 20 g Liquid honey (Mild honey, adds softness and color)
• 200 g 72% dark chocolate (Melt and form 8 cm bars)
• 150 g Egg yolk (About 3 yolks, for glazing)
• 15 g Liquid cream (To lighten the glaze)

Instructions

1. Prepare the sponge

   Pour the cold water into the bowl, add the flour in a stream, the crumbled yeast, the honey, the salt, the sugar and the softened butter (70 g). Mix on very low speed for 8 min then on medium speed for 6 min until a smooth and elastic dough forms.

   Time: PT14M

2. First fermentation

   Cover the bowl with plastic film and let rest 30 minutes at room temperature so the yeast begins to act.

   Time: PT30M

3. Incorporation of the butter block

   Roll the dough into a rectangle (about 30 × 20 cm). Place the cold butter block in the centre, fold the edges (like an envelope) then perform a first simple turn: roll out again, fold into thirds. Repeat once to obtain a double turn.

   Time: PT30M

4. Cold rest (overnight)

   Wrap the dough in plastic film, place it in the refrigerator (≈ 3 °C) for 12 hours or overnight.

   Time: PT12H

   Temperature: 3°C

5. Degassing and second rest at room temperature

   Remove the dough from the cold, gently degas, shape into a rectangle and let rest 20 minutes at room temperature, uncovered, under plastic film.

   Time: PT20M

6. Shaping the chocolate croissants

   Roll the dough to 7 mm thickness, cut rectangles of 12 × 8 cm. Place a chocolate bar (about 8 cm) in the centre, roll starting from the longer edge to enclose the chocolate. Seal the edges with a light press of the rolling pin.

   Time: PT30M

7. Second proof

   Place the chocolate croissants on a baking sheet lined with parchment paper, cover with a clean cloth and let rise 2 hours in an off oven preheated to 30 °C (or in a warm room).

   Time: PT2H

   Temperature: 30°C

8. Glazing

   Mix 150 g egg yolk with 15 g liquid cream. Brush each chocolate croissant gently with a natural‑hair brush.

   Time: PT5M

9. Baking

   Preheat the oven to 180 °C. Bake the chocolate croissants for 18 minutes (adjust to 20 min if the oven is old).

   Time: PT18M

   Temperature: 180°C

10. Cooling

    Remove the croissants from the oven, place them on a rack and let cool 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g