How To Make Homemade Chocolate Croissants • Tasty

By Tasty · 180 min

Ingredients

Instructions

1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast and softened butter until the dough starts to clump. Turn it onto a clean counter, knead lightly into a ball without overworking it, cover and refrigerate for 1 hour.
2. Place the cold butter slices between two sheets of parchment and beat them with a rolling pin. Roll into a 7-inch (18 cm) square, ½ inch (1 cm) thick, trimming the edges and re-rolling the scraps as needed. Refrigerate.
3. On a lightly floured counter, press the rolling pin into the dough once lengthwise and once crosswise to make four quadrants. Roll each section out to form a 10-inch (25 cm) square.
4. Place the butter square on the dough, fold the sides over to enclose it, and roll with the pin to seal the seams, lengthening rather than widening the dough. Transfer to a baking sheet, cover and refrigerate for 1 hour.
5. Roll the dough to 8 x 24 inches (20 x 61 cm). Fold the top half to the middle and the bottom half over the top, brushing off excess flour. Turn the dough clockwise to the left, then cover and refrigerate for 1 hour. Repeat for three turns in total, chilling 1 hour between each, and stop to chill if the dough or butter softens.
6. After the final turn, cover and refrigerate overnight.
7. Cut the dough in half and refrigerate one half. Roll the other half into a long strip about 8 x 40 inches (20 x 101 cm), trim the edges, and cut into 4 rectangles.
8. Place chocolate on the edge of each rectangle, roll tightly to enclose it, and place seam side down on a baking sheet. Repeat with the other half of the dough.
9. Brush the croissants with beaten egg, then let them rise in a warm place for 1 to 2 hours. Preheat the oven to 400°F (200°C).
10. Brush with another layer of egg wash and bake 15 minutes, until golden brown and cooked through. Serve warm.

Summarized from Tasty's video. Watch it for the details.

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