Endless supply of light, rich flaky baked good loaded up with rich chocolate and showered with more chocolate, these produced using scratch chocolate croissants are essentially awe-inspiring! No margarine collapsing or cooling the batter a few times required!

Fully expecting my mid year excursion, I purchased a pasta connection for my KitchenAid stand blender. I was so eager to make my very own spaghetti or lasagna sheets! Despite everything I am, yet I found I can utilize my pasta connection to fulfill my sweet tooth yearnings also. Like making chocolate croissants!!

Indeed, flaky, rich croissants loaded up with rich chocolate and finished with more chocolate!

What’s more, you realize what improves these chocolate croissants even? They utilize a large portion of the margarine!

I’ve made these chocolate croissants multiple times up until this point and need to concede the more I utilize my pasta connection the prettier the croissants look (so mind the video, it was made at my second attempt) and I’ll endeavor to clarify the procedure as nitty gritty as could reasonably be expected. (this is likely the longest formula on this blog)

In case you’re comfortable with a pasta connection, this formula will be a breeze. In case you’re a fledgling like me, it takes a little practice.

To make the croissants batter, it’s exceptionally straightforward. All you need is generally useful flour, milk, dynamic yeast, sugar and spread.

For the filling, you’ll need preparing chocolate and more spread.

An egg to brush the croissants just before preparing and some dissolved chocolate to sprinkle over when you remove them from the endless supply of light, rich flaky cake loaded up with rich chocolate and showered with more chocolate, these produced using scratch chocolate croissants are essentially amazing! No margarine collapsing or cooling the batter a few times required!


Ingredients :

  • 2 cups (250 grams) all-purpose flour
  • 3/4 cup lukewarm milk
  • 1 envelope (7 grams) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup (45 grams) butter, melted and cooled
  • 1/4 cup (50 grams) sugar
  • 1 pound (450 grams) baking chocolate, chopped
  • 1/2 cup butter, room temperature
  • 1 egg, lightly beaten (optional, to brush the croissants for a shiny crust)
  • 2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked)
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Instructions :

  1. In a mixing bowl, add the flour. Make a well in the middle and pour the lukewarm milk. Sprinkle the dry yeast over the milk, give it a little stir with a fork and let the yeast proof. Soon bubbles will appear and the yeast will foam and double in size.
  2. Fit your stand mixer with the dough hook. Turn it on to the lower speed.
  3. Add the melted butter, sugar and with the dough hook on, knead the dough until it cleans itself from the sides of the bowl.
  4. Place the dough in a buttered dish, cover with a tea towel or a plastic wrap and let sit until doubled in size. This should take about 1 hour to 1 hour and 30 minutes.
  5. Divide the dough into 12 (almost) equal pieces.
  6. I found the dough works best if it’s chilled, so place the pieces of dough in the fridge and cover them loosely. Take out only one piece at a time.
  7. Fit your pasta sheet roller to the stand mixer and set it to #1 setting. Flatten one piece of dough, flour it lightly and shape it into a rectangle.
  8. Turn on the mixer to the lowest speed. (speed #2 or stir depending on your type of mixer).
  9. Pass the dough through the pasta sheet roller. Flour and fold the dough in half. Pass it again through the pasta attachment, still on setting #1 (I only did this at my 3rd attempt and the dough turned out more evenly). For best results, fold the dough and pass it through the pasta attachment for a total of 2 times.
  10. Change the setting to your pasta roller to #2. Pass the dough sheet 2 times through it.
  11. Change the pasta roller setting to #3. Pass the dough sheet 1 time.
  12. If needed lightly flour the pastry sheet.
  13. Change the pasta roller setting to #4. Pass the pastry sheet 1 time.
  14. Do the same with setting #5, #6 and for the flakiest croissants #7 and #8.
  15. Lightly flour the pastry sheet if needed as you thin it out.
  16. Once the pastry sheet is rolled out, brush it with softened butter. For me it was easier to spread a thin layer of butter using a small spatula vs using a pastry brush.
  17. Place chopped chocolate at one end, and with your fingers roll the pastry sheet. Place the rolled chocolate croissant in the fridge, on a baking sheet until all croissants are done.
  18. At this point, you can place the croissants in the freezer and take them out when needed (make sure they are in a freezer safe bag or container) or, you can bake them all at once like I did.
  19. Take the rolled croissants out of the fridge and leave them at room temperature for a couple of hours until almost double in size. Like I said, I have made this recipe 3 times so far and noticed that if I let them rise in the afternoon, it takes about 3 to 4 hours.
  20. Alternately, you can leave the croissants rest overnight on the counter. At night, my kitchen is not as hot as in the afternoon, so the croissants needed 7 to 8 hours to double in size.
  21. It’s totally up to you and how pressed you’re with time. If you have frozen croissants, you may have to leave them longer to rest on the counter, maybe 9-10 hours.
  22. Just before baking, brush the croissants with a beaten egg. This step is optional, but I love the shiny brown crust it gives to the croissants.
  23. Heat the oven to 400F.
  24. Bake the croissants in the hot oven for about 25 minutes or until brown (at golden brown the croissants are not fully baked).
  25. Drizzle some melted chocolate over the warm croissants and serve warm, preferably.
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