These buttery, flaky, melt in your mouth, Chocolate filled Croissants make an extremely delectable dessert. Indulge in these delicious pastries, glazed with sugar syrup or dusted with powdered sugar.

Everytime I make these croissants, it really amazes me how such basic ingredients can create this beautiful and delicious pastry.

Helpful tips when working with yeast

These croissants are SUPER easy to make, and I really want you to love the way these turn out. To make certain that you always succeed, follow my easy tips when working with yeast in this and all my other bread recipes

1. Yeast is an important ingredient in bread making. Always check the expiry date on the yeast packaging. If it has reached or passed the expiry or use by date, then chances are that it will not work in your recipe. If it has reached or passed the expiry or use by date, then chances are that it will not work in your recipe.
2. Check that the packaging. It should be well sealed and air tight. It should not be torn or broken. If it has been exposed to air, then the yeast will be stale and unusable.
3. As with all my bread recipes, I use instant dry yeast. The yeast is added directly to the dry ingredients. When adding the yeast to the flour, make sure that it is not placed directly onto the sugar or salt.
4. Add the yeast on one side of the bowl and the sugar and salt on the other side of the bowl. Placing salt or sugar directly onto the yeast can negatively affect the rising process or kill the yeast. Using a fork or whisk mix the salt, sugar and salt into the flour. This helps to aerate the flour and break up any lumps in the flour.
5. The liquid added to the combined dry ingredients must be warm. Not boiling hot and not cold either. Just lukewarm is perfect. If you have a thermometer, then use it to check the temperature of the liquid before adding it to the dry ingredients. It should read between 110°F – 115° F (43°C – 46°C). If the water is either too hot or cold, the dough will not rise.
6. Knead the dough for at least five minutes. This helps to distribute the yeast evenly in the dough and also helps to develop the gluten.
7. After kneading, rub a little oil over the dough, cover with clear plastic wrap or a kitchen towel and leave to rise for at least one hour in a draft free warm area of your kitchen.

Keep these above tips in mind when working with yeast, to help you bake great sweet, savory or plain breads always. So let’s get baking

Making the chocolate filled croissants

Start by sifting the flour into a large bowl. Add the yeast on one side of the bowl and the sugar and salt on the other side of the bowl. Using a whisk or fork, mix these ingredients together.

Pour warm milk and oil into the dry ingredients and mix to combine. Knead for about 4 minutes, until the dough is soft and smooth. Rub a little oil in the bowl and on the dough. place the dough into the oiled bowl and cover with plastic wrap or a kitchen towel. Place the covered bowl in a warm, draft free area of your kitchen for 45 minutes to an hour.

After an hour, punch down the dough and roll into the shape of a log. Using a pizza cutter or sharp knife, cut the dough into approximately 10 pieces.

Shape each piece of dough into a ball. Using a rolling pin, Roll out each piece of dough into roughly a 12 inch ( 30 cm ) circle. Brush the rolled out dough with melted butter and place onto a board or your countertop.

Roll out another piece of dough and stack it over the first rolled and brushed  out circle. Brush with butter and continue the process of rolling, brushing and stacking until all the pieces of dough are used. This is creating the beautiful flaky layers you will see when baked Do not brush the top of the last circle of dough. Gently Pull the top layer of dough over the edges of the stacked circles of dough.

Then roll out this entire stack of dough to about 14 to 15 inch ( 37 to 40 cm) large circle. Using a pizza cutter or very sharp knife, divide into 16  triangles.

Cut a small slit in the centre of each triangle base
Add a piece of chocolate to the wide end then roll the dough up. Place, tip side down, on a tray lined with baking paper.
Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray. Leave to rise on the tray for 15 minutes.

After 15 minutes, bake the croissants in a preheated oven of 356°F (180°C ) for 15 minutes.

Remove from the oven and brush with a sugar glaze or dust with powdered / icing sugar.

To make the sugar glaze, mix 2 Tablespoons of sugar with 2 Tablespoons of boiling water. Mix until the sugar has dissolved and brush over warm baked croissants.

Serve warm. These are best eaten on the day it has been baked. If you do have any leftover, then store it in an airtight container. When you are ready to eat them, then warm the croissants for 10 to 15 seconds in the microwave to soften the pastry and melt the chocolate, if it has hardened.

With any leftovers here at home, I especially love these warmed croissants with coffee for breakfast ?. It is irresistibly delicious.

Super easy to make too, this is one impressive dessert or breakfast that you have got to try.

Enjoy ♥

5 from 1 vote

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Chocolate filled Croissants

Prep Time

15 mins

Cook Time

15 mins

Resting time

1 hr

Total Time

30 mins

 

These buttery, flaky, melt in your mouth, Chocolate filled Croissants make an extremely delectable dessert. Indulge in these delicious pastries, glazed with sugar syrup or dusted with powdered sugar.

Course: Bread, Breakfast / Snack

Servings: 16 Chocolate filled Croissants

Ingredients

FOR THE CROISSANTS

• 2 ½ cups / 300g all purpose/ cake flour
• 2 teaspoons / 6g instant dry yeast
• 2 Tablespoons / 25g white or brown sugar
• ½ teaspoon salt
• ¾ cup / 180ml warmed milk
• ¼ cup / 60ml canola or vegetable oil
• 4 Tablespoons / 50g melted butter for brushing the dough
• 16 pieces of chocolate or chocolate chips to fill croissants
• Powdered / icing sugar for dusting

FOR THE SUGAR SYRUP ( OPTIONAL )

• Instead of dusting with powdered sugar brush with a sugar glaze
• 2 Tablespoons / 25g white or brown sugar
• 2 Tablespoons / 30ml boiling water

Instructions

FOR THE CROISSANTS

1. Sift the flour into a large bowl. Add the yeast on one side of the bowl and the sugar and salt on the other side of the bowl. Using a whisk or fork, mix these ingredients together.
2. Pour warm milk and oil into the dry ingredients and mix to combine. Knead for about 4 minutes, until the dough is soft and smooth. Rub a little oil in the bowl and on the dough. Place the dough into the oiled bowl and cover with plastic wrap or a kitchen towel. Place the covered bowl in a warm, draft free area of your kitchen for 45 minutes to an hour.
3. After an hour, punch down the dough and roll into the shape of a log. Using a pizza cutter or sharp knife, cut the dough into approximately 10 pieces.
4. Shape each piece of dough into a ball. Using a rolling pin, roll out each piece of dough into roughly a 12 inch ( 30 cm ) circle. Brush the rolled out dough with melted butter and place onto a board or your countertop.
5. Roll out another piece of dough and stack it over the first rolled and brushed out circle.
6. Brush with butter and continue the process of rolling, brushing and stacking until all the pieces of dough are used. This is creating the beautiful flaky layers you will see when baked
7. Do not brush the top of the last circle of dough which you place on the stack.
8. Gently pull the top layer of dough over the edges of the stacked circles of dough.
9. Then roll out this entire stack of dough to about 14 to 15 inch ( 37 to 40 cm) large circle. Using a pizza cutter or very sharp knife, divide into 16 triangles.
10. Cut a small slit in the centre of each triangle base
11. Add your chocolate to the wide end then roll the dough up. Place, tip side down, on a tray lined with baking paper.
12. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray. Leave to rise on the tray for 15 minutes.
13. After 15 minutes, bake the croissants in a preheated oven of 356°F (180°C ) for 15 minutes.
14. Remove from the oven and brush with a sugar glaze or dust with powdered / icing sugar.

TO MAKE THE SUGAR GLAZE

1. To make the sugar glaze, mix 2 Tablespoons of sugar with 2 Tablespoons of boiling water. Alternately warm the mixture in a pot on the stove until the sugar has dissolved. Mix until the sugar has dissolved and brush over warm baked croissants.