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Author:
Franco Salzillo
The only thing better than classic croissants is chocolate croissants. Chocolate makes everything better, and that goes for French pastries as well. Let’s learn how to make chocolate croissants at home with a traditional recipe that might not be all that easy, but it’s pretty fun!
The best part is that this recipe works for regular croissants as well. Just skip the chocolate parts, and you’ll get fluffy and flaky croissants.
Of course, if you’ve made it to this recipe, which means you’re a chocolate lover, so you’ll be pleased to know this recipe calls for an entire cup of shaved dark chocolate!
To make these chocolaty clouds, you first need a classic French pastry dough, which comes together with flour, eggs, milk, yeast, sugar and salt.
Once the dough rises, you’ll need a flat, clean surface to roll the dough and cover it with butter crumbs, which will give the dough its flaky texture. This is where you add the shaved chocolate. I use dark chocolate, but milk chocolate works just as well.
And yes, shaping the croissants takes practice, especially if you want to make them as good-looking as the ones in your local bakery, but you’ll get there.
Save some chocolate for the final drizzle, which will make your croissants look world-class. Tasty chocolate croissants are cool, and all, but good-looking ones are much better!
Hydrate the yeast in warm water.
In a mixing bowl, combine the egg yolks with the sugar, salt and hydrated yeast. Slowly incorporate half the flour while mixing using a hand mixer.
In the food processor, add the butter and remaining flour. Pulse to create crumbs. Set aside in the fridge.
Preheat the oven to 350°F
Flour a clean surface and roll the dough one-half-inch thick. Divide in three and spread the flour and butter crumbs and the shaved chocolate over the rolled dough. Cut each rectangle diagonally to get 12 triangles. Roll each triangle, leaving the point in the center to create the traditional croissant shape.
Place the croissants on a baking tray and brush them with the whisked egg white.
Bake for 25 minutes or until golden.
Cool in a rack, melt the remaining butter and drizzle it over the croissants. Serve still warm.
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