Delightful homemade chocolate croissants that combine flaky pastry and rich chocolate, perfect for breakfast or snack time.

Scale

In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, activate the yeast by mixing it with warm milk. Let it sit until frothy, about 5-10 minutes.
Pour the yeast mixture into the flour mixture, combining until a rough dough forms. Knead it on a floured surface for about 5 minutes until smooth.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 120 minutes.
Roll the cold butter into a flat rectangle, ensuring it’s pliable but still cold.
Encase the flattened butter in the dough, rolling it out, and folding it to create layers. Repeat this process to achieve that flaky texture.
After folding, refrigerate the dough for another hour to firm up.
Roll out the dough again and cut it into triangles. Place a small amount of chocolate at the wide end and roll it up tightly.
Arrange the croissants on baking sheets and let them rise until doubled in size.
Preheat your oven to 400°F (200°C). Brush the croissants with an egg wash for that beautiful golden color.
Bake for 15-20 minutes or until golden brown.
Once baked, allow them to cool for a few minutes before serving.

Store leftover croissants in an airtight container at room temperature. Best enjoyed within 2-3 days. Can be frozen and reheated in the oven.

Keywords: chocolate croissants, homemade croissants, French pastry, breakfast treat, baking