Ingredients
Scale
For the Dough
500 g all-purpose flour
10 g salt
50 g sugar
10 g active dry yeast
250 ml cold water
50 g softened butter
For the Butter Layers
250 g cold butter slab
For the Filling
120 g 70% dark chocolate batons
For Finishing
1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, salt, and sugar. Add the yeast and mix gently.
- Pour in the cold water and add the softened butter. Mix until a rough dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, cover, and refrigerate for 1 hour.
- Place the cold butter slab between two sheets of parchment paper and flatten it into a rectangle about 1/2 cm thick. Keep chilled.
- Roll the chilled dough into a large rectangle. Place the butter slab in the center and fold the dough over it, sealing the edges completely.
- Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn to create flaky layers.
- After the final chill, roll the dough into a large rectangle about 3–4 mm thick.
- Cut the dough into long triangles. Place one or two chocolate batons near the base of each triangle.
- Roll each triangle tightly from the base to the tip to form croissants. Place them on a lined baking sheet with the tip underneath.
- Cover loosely and let rise at room temperature for 1–2 hours, until puffy and nearly doubled in size.
- Preheat the oven to 375°F (190°C). Brush each croissant gently with beaten egg.
- Bake for 15–20 minutes, or until deep golden brown and crisp.
- Cool slightly before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Calories: 380 kcal per croissant