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Chef John's Chocolate Croissants
Chef John's Chocolate Croissants
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
355 minutes
Indulge in homemade Parisian-style pain au chocolat: flaky, buttery croissants oozing with rich bittersweet chocolate.
Ingredients:
  • 0.5 cup warm water (100 degrees F or 38 degrees C)
  • 0.5 (.25 ounce) package active dry yeast
  • 2 tablespoons granulated white sugar
  • 1.75 cups unbleached bread flour
  • 1.5 teaspoons kosher salt
  • 3 tablespoons butter, room temperature, cut into pieces
  • 1 stick unsalted European-style butter
  • 1 cup chopped bittersweet chocolate
  • 1 tablespoon water
  • 1 pinch coarse sea salt to taste
Instructions:
  • In a stand mixer bowl, add warm water and yeast. Allow the yeast to dissolve for 10 minutes. Then, mix in sugar and bread flour. Sprinkle with salt and add 3 tablespoons of butter. Attach the bowl to the stand mixer and knead the dough with the dough hook until the butter is fully incorporated and the dough forms a ball that cleanly pulls away from the sides of the bowl, which should take about 3-4 minutes.
  • Transfer the dough to a work surface and shape it into a semi-smooth ball. Return the dough to the mixer bowl, cover it, and allow it to rise in a warm spot until doubled, approximately 2 hours.
  • Place the dough on a lightly floured surface and gently press to deflate. Shape into a rectangle and fold into thirds. Wrap in plastic wrap and chill on a lined baking sheet in the refrigerator for about 1 hour.
  • Cut a stick of butter in half lengthwise and place the halves slightly apart on a piece of parchment paper. Fold the parchment paper over the butter and press it down. Roll out the butter with a rolling pin to form an 8x8 inch square. Refrigerate until slightly chilled and just barely flexible, about 10-15 minutes.
  • Roll out dough into a wide rectangle, making it just over twice as long as it is wide. Place butter on one half of the dough, leaving a 1-inch margin along the edges. Fold the other half of the dough over the butter, dusting with flour as needed.
  • Press the rolling pin down on the dough to create ridges, then roll out the ridges. Repeat the process, continuing to press and roll until the dough forms a rectangle approximately the same size as before folding, lightly dusting with flour as needed.
  • Fold one-third of the dough over the middle third, then fold the other end over to create a small rectangle. Gently flatten with a rolling pin. Place on a silicone-lined baking sheet and cover with plastic wrap. Chill in the refrigerator for about 30 minutes.
  • Return the dough to the work surface and continue pressing and rolling until it reaches the size of the previous larger rectangle. Fold into thirds starting from the short side, then lightly press and roll. Place the dough back on the lined baking sheet, cover, and refrigerate for about 15 minutes.
  • Flatten the dough into a large rectangle. Fold it in half, then press and roll it into a 1/2-inch thick rectangle, using minimal flour to prevent sticking.
  • Sprinkle dough with flour and roll into a 1/8-inch thick rectangle. Slice the dough lengthwise into 6 pieces using a pastry wheel.
  • Gently pull and elongate 1 dough piece until the ends are slightly tapered. Place 1 to 2 tablespoons of chocolate in a line parallel to the bottom edge, then repeat 1 inch ahead. Roll the dough over the chocolate towards the top short edge to create a croissant, ensuring the seam is at the bottom. Repeat with the remaining 5 dough pieces.
  • Arrange croissants on silicone mat-lined baking sheets. Combine egg and 1 tablespoon water for egg wash. Generously brush croissants with the mixture. Let rise in a warm spot for 60 to 90 minutes.
  • Preheat the oven to 400°F (200°C). Lightly and evenly brush the croissants with egg wash, then sprinkle with sea salt.
  • Bake in a preheated oven until golden brown, which should take around 25 minutes. Then, move the dish to a cooling rack and let it cool to room temperature, approximately 1 hour.

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