Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 3/4 cup unsalted butter (cold)
- 3/4 cup warm milk
- 1 cup dark chocolate chips or batons
- 1 large egg (for egg wash)
Instructions
- In a mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm milk while stirring to form a dough. Knead briefly until smooth.
- Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the butter block by pounding cold butter between parchment sheets into a rectangle about 1/2 inch thick. Chill until firm.
- Roll out chilled dough into a rectangle. Place the butter block in the center and fold edges over to seal. Roll out again into a long rectangle; fold into thirds like a letter. Chill for another 30 minutes and repeat this step two more times.
- Roll out the final dough into a large rectangle and cut into triangles. Place chocolate chips at the wide end of each triangle and roll them up towards the tip.
- Place on parchment-lined baking sheets and let rise in a warm area for 1 to 1.5 hours until doubled in size.
- Preheat oven to 400°F (200°C). Brush croissants with beaten egg for shine and bake for 15 to 20 minutes until golden brown.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 300
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg