Croissants Filled With Chocolate

Name: Croissants Filled With Chocolate
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g sugar; 10g active dry yeast; 300ml cold milk; 300g unsalted butter (cold); 200g dark chocolate (chopped); 1 egg (for egg wash)

Highlighted under: Classic Ideas

I absolutely love baking croissants filled with rich, melty chocolate. The moment you bite into one, the flaky layers give way to a gooey chocolate center that is simply irresistible. I find that the key to achieving the perfect texture lies in allowing the dough to rest adequately and folding it just the right number of times to create those lovely layers. For special occasions or indulgent brunches, these chocolate-filled croissants are always a hit!

Created by

Unity Caldwell

Last updated on 2026-01-24T10:47:35.181Z

Baking my own croissants filled with chocolate has been a delightful journey for me. I remember the first time I tried making them, it was a bit overwhelming, but once I found the rhythm of rolling and folding the dough, it became second nature. The smell that fills the kitchen is something I'll cherish forever.

One surprising tip I discovered is using high-quality chocolate. It makes such a difference, elevating the overall flavor of the croissant. Plus, I love experimenting with different types of chocolate, whether it's dark, milk, or even white chocolate for a unique twist!

        Why You'll Love These Croissants
        Flaky exterior that complements the rich chocolate filling
Perfect for breakfast or a sweet snack anytime
Impressive enough to serve at gatherings or brunch with friends

      

Mastering Dough Texture

The dough's texture is critical in achieving perfectly flaky croissants. When mixing the ingredients, ensure the yeast is properly activated by allowing it to sit for a few minutes in warm milk before combining with the dry ingredients. This step enhances the dough's rise and contributes to its lightness. Kneading well for about 10 minutes develops gluten, giving structure to the baked croissants and ensuring they can hold the rich chocolate filling without becoming soggy.

Resting the dough is just as important as the mixing process. After kneading, wrapping the dough in plastic and refrigerating it allows the gluten to relax and firms up the butter—a must for successful lamination. The resting times between folds are equally vital; if you skip them, the layers won’t develop properly, and you might end up with dense overworked croissants.

Folding Techniques for Perfect Layers

The folding technique, known as lamination, is essential for achieving those signature flaky layers. When rolling out the dough after incorporating the butter, be gentle yet firm—this prevents tearing the butter layer. Aim for a rectangle that's about three times longer than it is wide, and fold it into thirds. This creates multiple layers of butter and dough, which will expand beautifully during baking due to the steam created from the butter melting.

If you're unsure about how many folds to execute, a good rule of thumb is to aim for a total of three turns throughout the lamination process. Allowing sufficient refrigeration between turns is crucial; not only does it help maintain butter temperature, but it also enhances the overall texture. If the dough feels too warm or slack, just pop it back in the fridge for an additional 15-20 minutes.

Ingredients

Gather the following ingredients to make the perfect chocolate-filled croissants:

Dough Ingredients

500g all-purpose flour
10g salt
50g sugar
10g active dry yeast
300ml cold milk
300g unsalted butter (cold)

Filling Ingredients

200g dark chocolate (chopped)
1 egg (for egg wash)

Make sure to have parchment paper ready for baking!

Instructions

Follow these steps to create your delicious croissants:

Prepare the Dough

In a bowl, combine flour, salt, sugar, and yeast. Gradually stir in cold milk until a dough forms. Knead for about 10 minutes, wrap in plastic, and refrigerate for 30 minutes.

Incorporate Butter

Roll out cold butter between two sheets of parchment paper into a square. Place the butter on the center of the dough and fold the sides over to encase it. Roll out the dough into a rectangle and fold it into thirds like a letter. Refrigerate for another 30 minutes.

Shape the Croissants

After the final refrigerating time, roll the dough into a long rectangle again. Cut triangles and place chocolate at the base of each triangle. Roll towards the tip and curve the ends to form a crescent shape.

Bake

Place the shaped croissants on a baking sheet lined with parchment paper. Brush with egg wash and let them rise for 30 minutes. Preheat oven to 200°C (400°F) and bake for 20 minutes until golden brown.

Let the croissants cool slightly before serving. Enjoy with a cup of coffee or tea!

Pro Tips

For extra flavor, try adding a sprinkle of sea salt on top before baking.

Serving and Storing Tips

These chocolate-filled croissants are delightful when warm from the oven, but they can also serve as a great make-ahead option. Once shaped, you can freeze unbaked croissants on a parchment-lined baking sheet. After they are frozen solid, transfer them to an airtight container. Bake them from frozen, adding an extra 5-10 minutes of baking time, and brush with egg wash just before baking to achieve that glossy finish.

If you have any leftovers, store them in a paper bag to maintain their flaky texture. Avoid plastic wrap, as it traps moisture and makes them soggy. Reheat in a preheated oven at 180°C (350°F) for about 5-7 minutes to restore their crispiness.

Variations to Try

If you’re looking to mix things up beyond chocolate, consider filling the croissants with almond paste, Nutella, or even pastry cream for a delightful twist. For a savory take, experiment with cheese and ham fillings. Just be sure to adjust the baking time slightly based on the filling; ingredients that release moisture might require a few extra minutes to prevent sogginess.

For a unique flavor profile, try adding a pinch of sea salt on top of the croissants before baking. The salt enhances the chocolate's richness and adds depth to each bite. Additionally, brushing the croissants with a simple syrup (equal parts sugar and water boiled together) after baking can give them a delightful sheen and sweetness.

Questions About Recipes

→ Can I use store-bought dough?

Yes, you can use store-bought puff pastry if you're short on time, although homemade is best for texture and flavor.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days or freeze them for up to a month.

→ Can I add other fillings?

Absolutely! Almond paste, pastry cream, or fruit jams also work great.

→ What type of chocolate do you recommend?

I recommend using high-quality dark chocolate for a rich filling, but feel free to experiment with your favorite types!