Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 500g all-purpose flour; 10g salt; 40g sugar; 10g instant yeast; 300ml cold water; 250g unsalted butter (for laminating); 1 egg (for egg wash); 200g dark chocolate (chopped); 70g heavy cream

Highlighted under: Oven Planning

I’ve always loved the flaky, buttery texture of fresh croissants, but when you add a rich, molten chocolate filling, it takes them to a whole new level. This recipe combines the classic technique of making croissant dough with an indulgent chocolate twist, perfect for those cozy weekend mornings or any time you want a treat. The process may seem daunting, but with a little patience and time, you’ll have bakery-quality croissants right in your own kitchen. Trust me, the aroma of freshly baked chocolate croissants alone is worth it.

Created by

Questa Beaumont

Last updated on 2026-01-24T13:03:35.288Z

When I first attempted to make homemade croissants, I was a bit intimidated by the length of the process and the idea of laminating dough. However, after a few trials and errors, I discovered that being meticulous with the dough's temperature and working quickly makes a world of difference. Each layer of butter creates that delightful flakiness, which is accentuated when you fill them with chocolate.

One trick I found was to chill the chocolate filling before adding it to the croissants. This way, it doesn’t melt completely during baking, resulting in a perfectly gooey center that complements the buttery layers of the croissant. It’s such a rewarding kitchen project; I can’t recommend it enough!

Why You'll Love This Recipe
Buttery, flaky layers that are irresistibly satisfying
Rich chocolate filling that oozes out when you bite in
Perfect for breakfast, dessert, or a sweet snack

Understanding the Dough

The croissant dough is at the heart of this recipe, and understanding its composition is crucial for achieving the best results. The combination of flour, salt, sugar, and yeast creates a foundational structure, while the cold water aids gluten development. The cold water also helps keep the butter solid during lamination, which is essential for creating those flaky layers. Kneading the dough until smooth not only helps incorporate the ingredients but also develops the gluten to provide the dough with the necessary elasticity.

Allowing the dough to rise until doubled in size is crucial, as this fermentation process contributes to the overall texture and flavor profile of your croissants. When the dough has risen sufficiently, the tiny gas bubbles formed by the yeast help create those signature air pockets. If you rush this step, you might end up with dense croissants that lack the delightful flaky layers we all crave.

Perfecting the Lamination

The lamination process is where the magic happens, transforming simple dough into the flaky croissant we adore. It’s key to keep your butter cold throughout this process to prevent it from melting into the dough. If your kitchen is warm, try chilling your rolling pin and work surface. When rolling out the dough, aim for a thickness of about 1/4 inch, ensuring the butter remains invisible throughout the dough; this indicates a successful lamination.

After each fold, refrigerating the dough for 30 minutes not only prevents warmth from affecting the butter but also allows the gluten to relax, making it easier to roll out. Pay attention to the number of folds: a classic croissant typically requires three folds (or turns), but you can modify this by adding an extra fold for even flakier results. Just ensure you don't overwork the dough, as this can lead to tough croissants.

Baking to Perfection

Achieving the perfect bake is the final step, and it’s essential to preheat your oven thoroughly to 400°F (200°C). The initial high temperature helps to create steam that puffs up the croissants quickly, ensuring a light and airy texture. Baking for 15-20 minutes is ideal, but keep an eye on them during the final minutes. You want them to be golden brown with puffed layers; if they’re too pale, they may not have fully developed their texture.

After baking, let the croissants cool slightly on a wire rack before serving. The cooling process allows excess moisture to escape, ensuring they remain crispy on the outside. These chocolate-filled delights are best enjoyed fresh but can be stored in an airtight container for up to two days or frozen for later enjoyment. Just reheat them in a preheated oven for a few minutes to restore their delightful crispiness.

Ingredients

Gather all your ingredients before starting to ensure a smooth process.

For the Dough

500g all-purpose flour
10g salt
40g sugar
10g instant yeast
300ml cold water
250g unsalted butter (for laminating)
1 egg (for egg wash)

For the Chocolate Filling

200g dark chocolate (chopped)
70g heavy cream

Ensure all ingredients are at the right temperature, especially the butter.

Instructions

Make sure to have a clean and organized workspace to prepare the croissant dough.

Prepare the Dough

In a bowl, mix the flour, salt, sugar, and yeast. Gradually add cold water until a dough forms. Knead for about 10 minutes until smooth. Let the dough rise in a lightly oiled bowl for 1 hour or until doubled in size.

Laminate the Dough

Roll out the dough into a rectangle and place the cold butter slab in the center. Fold the dough over the butter, sealing the edges. Roll out and fold the dough into thirds like a letter. Repeat this process two more times, chilling the dough between folds.

Make the Chocolate Filling

In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate. Stir until smooth and let cool in the refrigerator.

Shape the Croissants

Roll out the laminated dough into a large rectangle. Cut into triangles. Place a spoonful of the chocolate filling at the wide end and roll tightly towards the tip. Shape into a crescent and place on a baking sheet lined with parchment paper.

Bake

Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg and let them rest for 30 minutes. Bake for 15-20 minutes until golden brown and puffed.

Allow the croissants to cool slightly before serving for the best texture.

Pro Tips

For a unique twist, try adding orange zest or sea salt to the chocolate filling for added flavor.

Ingredient Insights

Using high-quality dark chocolate for the filling is key to elevating the flavors of your croissants. A chocolate with at least 70% cocoa solid offers rich flavor and a satisfying melt. If you prefer something sweeter, consider using milk chocolate; just be mindful that it may alter the overall flavor balance, making the croissants a bit sweeter.

When it comes to the butter, unsalted is recommended because it allows for better control over the saltiness of your croissants. Look for a high-fat butter (around 82% butterfat) for superior flakiness. Cold butter is essential for successful lamination as it creates distinct layers rather than melding into the dough.

Serving Suggestions

These chocolate croissants make for a delightful breakfast or Sunday treat, perfect with a cup of coffee or hot chocolate. For an extra indulgent experience, try dusting them lightly with powdered sugar before serving, or pair them with a fruit preserve on the side for a burst of brightness that complements the rich chocolate filling.

You might also consider experimenting with other fillings. A sprinkle of sea salt over the chocolate filling can enhance the flavors beautifully. If you're feeling adventurous, try swapping part of the chocolate for almond paste or nut butter for a unique twist on this classic recipe, keeping in mind that you'll need to adjust the proportions to avoid overpowering the dough.

Questions About Recipes

→ Can I use store-bought croissant dough?

Yes, you can use store-bought dough for a quicker option, but homemade dough yields the best texture.

→ How do I store leftover croissants?

Keep leftover croissants in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.

→ What type of chocolate is best for filling?

Dark chocolate works best due to its rich flavor, but you can use milk chocolate for a sweeter filling.

→ Can I add other fillings?

Absolutely! Feel free to experiment with almond paste, pastry cream, or even Nutella.