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: 500g all-purpose flour; 10g salt; 40g sugar; 10g instant yeast; 300ml cold water; 350g unsalted butter (for laminating); 200g dark chocolate (chopped); 1 egg (for egg wash)

Highlighted under: Oven Inspiration

I’m always excited when I bake croissants, especially when they’re filled with rich chocolate. The buttery layers of dough combined with gooey chocolate make for a truly decadent treat. I love the satisfaction of watching the croissants puff up in the oven, and the warm aroma that fills the kitchen is simply irresistible. This recipe has been my go-to for special breakfasts and brunches, and I can’t wait for you to try it too. You’ll be amazed at how simple they are to make and how delightful they taste!

Created by

Kerensa Trelawney

Last updated on 2026-01-24T15:07:47.630Z

While experimenting with various fillings for croissants, I stumbled upon the magical combination of chocolate and buttery pastry. I remember the first time I made these; the chocolate melted perfectly inside, creating a delightful surprise with every bite. It's a moment that every baker should experience!

To ensure success, I learned the importance of letting the dough rest properly between folds. This creates those flaky layers that everyone loves in a croissant. Trust me, taking that extra time is worth every minute for the final result!

Why You'll Love This Recipe
The perfect balance of flaky pastry and rich chocolate
An incredible treat for special occasions or brunch desserts
A delightful way to impress friends and family with your baking skills

Mastering the Dough

The dough is the foundation of your croissants, so it's essential to get it just right. Using cold water is key to keeping the butter from melting during the mixing phase; room temperature water can result in a greasy dough. When kneading, aim for a smooth, elastic texture, which typically takes about 5 minutes. If the dough feels too sticky, sprinkle a tiny bit of flour, but be careful not to overdo it as too much can compromise the final texture.

Resting the dough in the refrigerator isn’t just about convenience. Cooling the dough helps relax the gluten, making it easier to roll out and laminate. I recommend wrapping the dough tightly to prevent it from absorbing any odors from the fridge, which could affect the flavor. After chilling, if the dough has puffed up slightly, that's a good sign you’re on the right track!

Lamination Techniques

Laminating the dough is crucial for achieving those beautifully flaky layers. When rolling out the dough to encase the butter, aim for a size of about 60x30 cm. Make sure not to apply too much pressure, or you might squish the butter out. After folding it over and rolling it out, keep the edges aligned; this helps maintain the sealed layers that create the flakiness during baking.

During the chilling periods, always ensure the dough is wrapped tightly to prevent it from drying out. If at any point you're struggling with the elasticity of the dough, it might need a bit longer in the fridge. If the butter starts to ooze during the rolling phase, it’s a sign the butter is too warm; simply place it in the fridge for a few minutes before continuing.

Ingredients

Gather all the necessary ingredients before you start to ensure a smooth baking experience.

For the Dough

500g all-purpose flour
10g salt
40g sugar
10g instant yeast
300ml cold water
350g unsalted butter (for laminating)

For the Filling

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

Ensure your ingredients are at the proper temperature for the best results, especially the butter.

Instructions

Start by preparing your dough and giving it time to rest for perfect layering.

Make the Dough

In a large bowl, combine the flour, salt, sugar, and yeast. Gradually add cold water and mix until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap it in plastic and refrigerate for 30 minutes.

Prepare the Butter

While the dough is chilling, place the butter between two sheets of parchment paper and pound it into a rectangle about 1 cm thick. Refrigerate until firm.

Laminate the Dough

Roll out the chilled dough into a large rectangle. Place the butter in the center and fold the dough over it, encasing the butter completely. Roll out to 1 cm thick and fold into thirds. Repeat this process two more times, chilling the dough for 30 minutes between each fold.

Shape the Croissants

Roll out the laminated dough to a large rectangle once more. Cut it into triangles and place some chopped chocolate at the base of each triangle. Roll them up tightly from the base to the tip, and shape into crescent shapes.

Proof and Bake

Place the croissants on a lined baking sheet and let them proof for about 1 hour or until doubled in size. Preheat your oven to 200°C (400°F). Brush the croissants with an egg wash and bake for 20-25 minutes until golden brown.

Let the croissants cool slightly before serving to enjoy the melted chocolate filling!

Pro Tips

Make sure to work quickly during the lamination process to keep the butter cold. If the dough warms up, it will not create those lovely flaky layers.

Choosing the Right Chocolate

For the filling, the quality of the chocolate greatly impacts the overall flavor of your croissants. I recommend using dark chocolate with a cocoa content of at least 70% for a rich, complex taste. If you prefer a sweeter filling, consider using semi-sweet chocolate or even a combination of both. For dairy-free options, dark chocolate is often vegan, so check the label to ensure it meets your dietary needs.

Chopping the chocolate into small pieces ensures that it melts evenly within the croissants, creating that luscious, gooey center. If you want to experiment, adding a pinch of sea salt between the chocolate pieces can enhance the flavor profile remarkably, making each bite even more indulgent.

Proofing and Baking Tips

Proofing your croissants is a critical step, as this allows the yeast to activate and the dough to rise. The ideal environment is a warm, moist space—an oven light turned on can create the perfect atmosphere. It’s essential to let them double in size, which may take about an hour, but be patient; under-proofing will result in dense croissants instead of light and airy ones.

When baking, keep an eye on the color of the croissants. They should be golden brown, which typically takes about 20-25 minutes at 200°C (400°F). An optional tip: halfway through baking, rotate the baking sheet to ensure even browning. If you notice the tops darkening too quickly but the insides are still undercooked, consider covering them loosely with aluminum foil.

Questions About Recipes

→ Can I use other fillings apart from chocolate?

Yes, feel free to experiment with almond paste, ham and cheese, or even fruit preserves!

→ How can I store leftover croissants?

Keep them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ What's the best way to reheat croissants?

Reheat them in the oven at a low temperature (150°C/300°F) for about 5-10 minutes to get them crispy again.

→ Can I make the dough ahead of time?

Absolutely! After laminating, you can freeze the shaped croissants and bake them from frozen, adding a few extra minutes to the baking time.