Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons salt; 1 cup unsalted butter (cold); 1 cup milk (warm); 2 teaspoons active dry yeast; 1 egg (for egg wash); 1 cup dark chocolate chips; 1/4 cup heavy cream

Highlighted under: Soft Inspiration

When I first tried making croissants, I was daunted by the thought of the flaky layers and the perfect chocolate filling. However, after several attempts, I perfected a method that simplifies the process. I learned that using high-quality chocolate and allowing the dough to rest helped achieve that ideal buttery texture. These croissants have become a favorite in my household, perfect for brunch or a cozy evening treat. Each bite is an indulgent experience that’s well worth the effort of making them from scratch.

Created by

Darcy Penrose

Last updated on 2026-01-24T12:59:34.694Z

Making these chocolate-filled croissants was a journey of discovery in the kitchen. The first time I attempted them, I realized how crucial it is to keep the dough cold to maintain its texture. I took the time to ensure I carefully folded in the butter, which really makes a difference. The end result was a beautifully layered croissant that was golden brown and promisingly flaky.

Since then, I’ve perfected my technique, focusing on the balance of time and temperature. Resting the dough overnight in the fridge enhances the flavor and texture significantly. Plus, the smell of fresh croissants baking in the oven is unmatched!

Why You Will Love This Recipe
Buttery and flaky layers that melt in your mouth
Sweet and rich chocolate filling for a perfect indulgence
A rewarding baking experience, perfect for impressing guests

Mastering the Croissant Technique

To achieve the signature flaky layers, it's crucial to handle the dough and butter correctly. Ensure your butter is cold but pliable; too hard, and it won't meld with the dough, too soft, and it will leak out. When rolling the dough, use a light hand and maintain an even thickness to ensure the butter remains intact. Keeping the dough cool throughout the process is vital—if you notice it starts to become too warm, refrigerate it for 10 minutes to maintain the perfect consistency.

When folding the dough into thirds during lamination, strive to make distinct, sharp folds. This technique creates those airy layers we're all after. If your dough starts to shrink back while rolling, it might be too elastic, indicating that it requires more resting time in the fridge. Patience during these folds will reward you with beautifully risen croissants, creating a delightful texture that contrasts with the rich, melted chocolate.

Choosing the Right Chocolate

The type of chocolate you choose significantly impacts the flavor of your croissants. Opt for high-quality dark chocolate with a cocoa percentage of at least 60% for a bold taste that pairs beautifully with the buttery pastry. If you prefer a sweeter filling, consider combining dark chocolate with a touch of milk chocolate. Alternatively, for those who enjoy a fruity twist, adding a pinch of orange zest to the chocolate filling can elevate the taste profile, offering a refreshing contrast.

To ensure your filling is smooth and glossy, make sure to let the chocolate and cream mixture sit for a minute after combining, allowing the chocolate to soften before stirring. This will help achieve a silky texture that's easy to spread onto the dough. Also, be mindful not to overheat the cream—bring it just to a boil, as this prevents the chocolate from seizing up, ensuring a perfect filling for your croissants.

Storing and Reheating Croissants

Once your chocolate croissants are baked to a golden brown, allow them to cool completely on a wire rack. If you're planning to enjoy them later, store the croissants in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Make sure they are fully cooled and wrap each croissant tightly in plastic wrap, followed by aluminum foil. They can be frozen for up to three months.

To reheat frozen croissants, preheat your oven to 350°F (175°C). Remove the plastic wrap and foil, and place the croissants directly on the oven rack or on a baking sheet. Heat for about 10-12 minutes or until warmed through. This will help restore their flaky texture while melting the chocolate filling. Avoid using a microwave, as it can make the croissants soggy rather than crispy.

Ingredients

For the dough

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 cup unsalted butter (cold)
1 cup milk (warm)
2 teaspoons active dry yeast
1 egg (for egg wash)

For the filling

1 cup dark chocolate chips
1/4 cup heavy cream

Make sure to keep the dough chilled, as it helps to create those lovely layers!

Instructions

Prepare the Dough

In a large bowl, combine the flour, sugar, and salt. In a separate bowl, mix the warm milk with yeast and let it sit for 5 minutes. Gradually add the milk mixture to the dry ingredients, mixing until a dough forms. Knead the dough for about 5 minutes until smooth, then wrap it in plastic and refrigerate for 30 minutes.

Incorporate Butter

Roll out the cold butter between two sheets of parchment paper into a rectangle. Once the dough has chilled, roll it out into a larger rectangle, placing the butter in the center. Fold the edges of the dough over the butter to encase it completely. Roll it out again into a large rectangle, then fold it into thirds. Repeat this process two more times, chilling in between.

Make the Filling

In a small saucepan, heat the heavy cream until just boiling. Pour it over the chocolate chips in a bowl, letting it sit for a minute before stirring until smooth. Allow this mixture to cool slightly.

Shape the Croissants

Roll out the dough one last time and cut it into triangles. Place a small amount of the chocolate filling at the base of each triangle, then roll them up tightly from the base to the tip. Place them on a baking sheet lined with parchment paper.

Bake

Let the croissants rise for about 30 minutes. Preheat your oven to 375°F (190°C). Brush the tops with egg wash made from the beaten egg, and bake for 20-25 minutes, or until golden brown. Enjoy your homemade croissants warm!

Serve warm and enjoy the delightful contrast of flaky pastry and rich chocolate!

Pro Tips

Make sure to work quickly to keep the dough cold, and don't skip the resting times. The more layers you create, the flakier your croissants will be.

Scaling the Recipe

If you're planning a larger gathering, scaling this recipe is quite manageable. Simply double the ingredients, and follow the same procedure. However, keep in mind that the rising times may need adjustments depending on the size of your batch. Ensure to check if the dough has adequately risen before proceeding to the shaped croissants stage.

For those less experienced in baking, consider making a half-batch initially to get a feel for the process. Croissants require practice, and starting smaller can help build your confidence. Once you feel comfortable, transitioning to a full batch will be seamless.

Variations to Try

Feel free to explore various fillings beyond the classic chocolate! Nutella or a combination of chocolate and peanut butter can offer a delightful twist. Additionally, experimenting with different types of nuts, like finely chopped hazelnuts or almonds, adds both texture and flavor. Whatever combination you choose, ensure not to overfill the croissants to avoid spillage while baking.

For a savory alternative, consider filling croissants with cheese and ham or sautéed vegetables like spinach and feta. The flaky pastry pairs beautifully with these savory ingredients, creating a perfect brunch option. Remember to adjust baking times slightly if you're incorporating more moisture-intensive fillings, as this will ensure even cooking.

Questions About Recipes

→ Can I use store-bought dough?

Yes, using pre-made puff pastry can save time, but homemade dough will yield the best flavor and texture.

→ How long can I store these croissants?

They are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

→ Can I freeze the dough?

Absolutely! You can freeze unbaked croissants for up to 2 months; just let them rise before baking.

→ What types of chocolate work best?

Dark chocolate is recommended for a rich flavor, but you can also try semi-sweet or even milk chocolate for a sweeter treat.