Let Me Tell You About These Chocolate Croissants…
So, picture this: It’s a Saturday morning, too early for the postman (but not for carbs), my kid’s watching cartoons in the next room, and I’m elbow-deep in flour. That’s when I usually decide it’s the perfect time to whip up these flaky chocolate croissants with melted centers. There’s just something about creating pastry from scratch that feels both overly ambitious and completely worth it, especially when you’re still in your pyjamas and your only audience is the family cat (who, for the record, is only there for the butter). I remember the first time I tried making croissants—disaster. Dough everywhere, butter melting like I’d left it in the Sahara. But honestly, I’ve come to love the whole process. Plus, the smell? It’s like happiness decided to take up residence in my kitchen.
Why You'll Love This (Or, Why I Keep Making Them Anyway)
I make these when I need a pick-me-up or when my nephew spends the night and wants to "help" (aka sneak chocolate bars from the pantry). My family goes bananas for these because, well, who wouldn’t lose their composure over flaky pastry wrapped around a gooey chocolate filling? Sometimes I get lazy and use store-bought dough — totally fine if you’re short on time (or patience). My only problem is, they disappear faster than I’d like; I’ll blink and poof! Just crumbs and a bit of guilt for not hiding one for later. Oh, and if you’ve ever struggled with the folding bit, don’t stress; I used to mangle the dough every time. Honestly, if they look rustic, just call it "artisanal" and move on.
Stuff You'll Need (and What You Can Swap)
- 2 cups (about 250g) plain flour (sometimes I use bread flour, and it turns out fine—my gran swears by it)
- ¼ cup sugar (a big handful, if you measure like my aunt does)
- 1 teaspoon salt
- 2 ¼ teaspoon (one packet) active dry yeast (instant works too; I’ve even used fresh, but it’s a faff)
- ¾ cup warm milk (full-fat is best, but honestly, any milk will do)
- 1 egg (for brushing—sometimes I forget, and it’s not the end of the world)
- 200g cold unsalted butter (my mother-in-law insists on Kerrygold, but whatever’s on sale works)
- 100g dark chocolate bars, chopped (milk chocolate is good too, or those mini chocolate sticks if you’re fancy)
How I Actually Make These (Step by Step, Mostly)
- Mix the Dough: Combine the flour, sugar, and salt in a big bowl. In a jug, dissolve the yeast in the warm milk—wait a few minutes till it’s foamy (unless you’re using instant, then just chuck it in). Pour the wet into the dry. Mix until it comes together; if it’s too dry, I add another splash of milk, but not too much or you’ll be wrestling glue.
- Knead & Chill: Knead the dough for about 5 minutes until smooth. Cover and pop it in the fridge for at least half an hour (sometimes I leave it longer if I get distracted).
- Butter Block: Between two sheets of baking paper, bash and roll your butter into a flat rectangle—roughly the size of a small paperback. If your butter is too soft, whack it back in the fridge for a bit. Or the freezer, if your kitchen is as hot as mine.
- Laminate (the Tricky Bit): Roll the dough into a rectangle, place the butter block in the center, fold the dough over it like an envelope. Roll it out again, fold in thirds. Chill for 30 mins. Repeat rolling and folding twice more, chilling in between (this is where I usually snack on leftover chocolate—don’t judge).
- Shape the Croissants: Roll out the dough to a big rectangle, about ¼ inch thick. Cut triangles (I just eyeball it). Place a chunk or two of chocolate at the wide end of each triangle and roll up towards the point. Curl into traditional croissant shapes (or not, some days I just leave them straight).
- Second Rise: Place on a baking sheet, cover loosely, and let rise somewhere warm for 1-2 hours. They should look puffy—if not, give them more time. Or less, if you’re impatient (they’ll still taste good, promise).
- Bake: Preheat oven to 400°F (200°C). Brush with beaten egg (if you remember). Bake for 12–15 minutes till golden and flaky, and your kitchen smells like the inside of a Parisian bakery. Let cool a few minutes—though the melted chocolate will try to escape, so watch your fingers!
Notes from My Messy Kitchen
- If your butter leaks out, don’t stress. Happens to me every other time. Still tastes amazing.
- Actually, I’ve found that keeping everything really cold is key—but I say that and then get lazy and leave things out. Still works.
- I sometimes use a pizza cutter to slice the dough; it’s quicker than a knife.
Variations I’ve Tried (Good, Bad, and Slightly Ugly)
- Hazelnut spread instead of chocolate—dangerous, but so good. Careful, it oozes everywhere.
- Almond paste filling. My partner loved it, but I thought it was a bit much (maybe I’m just a purist).
- I once tried stuffing them with chopped dried apricots and white chocolate. Didn’t really work; too sweet for me.
Equipment (And What to Do If You Don’t Have It)
- Rolling pin (or a wine bottle—done it loads of times when the pin was MIA)
- Baking sheet (or just use whatever fits in your oven—once I used my old pizza stone, worked fine)
- Parchment paper (greased foil works if you’re desperate, but clean-up is a pain)
How To Store Them (If You Have Any Left)
Once cool, keep them in an airtight container. They’re best the same day, but actually I think the flavor deepens overnight. A quick zap in the oven brings back the crispiness. They’ll last 2 days (in theory), though honestly, in my house it never lasts more than a day!
How I Like to Serve These
I’m partial to a croissant still slightly warm, with strong coffee (or a big mug of builder’s tea if I’m feeling especially British). My family likes to dunk them in hot chocolate—make it a thing, trust me. On weekends, we sometimes split them and fill with fresh strawberries and whipped cream. Decadent, but if you’re going to go for it, go all in!
Things I’ve Learned (The Hard Way)
- I once tried skipping the chilling steps to save time—regretted it big time. Dough was a sticky mess.
- Don’t overfill with chocolate; it’ll leak everywhere. (Or do, and just embrace the mess?)
- If your kitchen is warm, keep popping everything in the fridge between steps. I learned this after my butter pooled out and my croissants looked, well, like deflated rugby balls.
FAQ (Questions You’ve Actually Asked Me—No Joke)
- Can I use puff pastry from the shop instead of making dough?
Yep, and honestly, I do it when I’m short on time. Just cut, fill, and bake. It’s not quite the same, but still lovely. - What kind of chocolate is best?
I like dark, but my kids complain if it’s over 70 percent. Use whatever you like—milk, semi-sweet, or even a handful of chocolate chips, if that’s what you’ve got. And if you want to get fancy, try those chocolate batons (I order mine online here sometimes). - Why is my dough tearing or leaking butter?
Oh mate, welcome to the club. Usually, things got too warm, or you rolled too enthusiastically. Chill it down, patch up with a bit of flour, and soldier on. No one will know once it’s baked. - Can I freeze the croissants?
Absolutely. Freeze before baking, then bake straight from frozen (add 5 mins to your bake time). Full disclosure, I usually eat them before they even cool enough to freeze. Sally’s Baking Addiction has a good method for freezing if you want details. - Do I need to use a stand mixer?
Nope, I do it by hand most days. Good for the arms! But if you’ve got one, why not?
And there you have it. Probably more detail than you bargained for, but hey, that’s how I roll. If you end up with flour in your hair and a house that smells like heaven, I’d say you’ve done it right. Go on, have another one—you’ve earned it.
Ingredients
- 2 sheets puff pastry, thawed
- 120 g dark chocolate bars, cut into 8 pieces
- 1 large egg
- 1 tablespoon milk
- 2 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon sea salt
- Powdered sugar, for dusting
Instructions
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1Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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2Roll out the puff pastry sheets and cut each into 4 rectangles, making 8 in total.
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3Place a piece of dark chocolate at one end of each rectangle and roll up tightly, tucking in the sides to seal the chocolate inside.
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4Arrange the croissants seam-side down on the prepared baking sheet. Whisk together the egg and milk, then brush the tops of the croissants with the egg wash.
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5Brush with melted butter and sprinkle with granulated sugar and sea salt. Bake for 18-20 minutes, or until golden and flaky.
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6Let cool slightly, then dust with powdered sugar before serving. Enjoy warm for the best melted chocolate centers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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