Indulge in the flaky, buttery goodness of homemade chocolate croissants with this easy and foolproof recipe from Chef John. These croissants are made from scratch, starting with a simple dough that is layered with butter and rolled out multiple times to create the signature flaky layers. The croissants are then filled with a rich and smooth chocolate ganache, and baked to golden perfection. Serve these croissants warm for breakfast or as a special treat anytime. They are guaranteed to impress!
Ingredients
- All-Purpose Flour
- Salt
- Granulated Sugar
- Active Dry Yeast
- Unsalted Butter
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Egg
- Powdered Sugar
Directions
- Combine flour, salt, sugar, and yeast in a mixing bowl.
- Add softened butter and mix until the dough comes together.
- Shape the dough into a rectangle and refrigerate for 30 minutes.
- Roll out the dough, fold it into thirds, and refrigerate for another 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough in between.
- Roll out the dough into a large rectangle.
- Spread the chocolate chips over 2/3 of the dough.
- Fold the dough without chocolate over the middle third, then fold the chocolate-covered third over the top.
- Seal the edges and refrigerate for 20 minutes.
- Slice the dough into triangles and roll them up.
- Place the croissants on a baking sheet lined with parchment paper.
- Cover and let the croissants rise for 1 hour.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Beat together an egg and a splash of water.
- Brush the croissants with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Let the croissants cool slightly before dusting with powdered sugar.
