Croissant Recipes Filled With Chocolate

Name: Croissant Recipes Filled With Chocolate
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon salt; 1 tablespoon instant yeast; 1 1/4 cups cold water; 1 1/2 cups unsalted butter, cold; 1 cup dark chocolate chips; 1/4 cup finely chopped nuts (optional); 1 egg, beaten (for egg wash)

Highlighted under: Treats from the Oven

I absolutely love these croissants filled with chocolate. The flakiness of the pastry combined with rich, melted chocolate is simply divine. Each bite is an indulgence, and they make for a delightful breakfast or an afternoon treat. I remember the first time I baked them; the aroma filled my kitchen, and instantly, I knew these croissants would become a staple in my home. The process may seem daunting, but with a few simple steps, you can create these heavenly pastries that will impress family and friends alike.

Created by

Ottilie James

Last updated on 2026-01-22T10:16:20.211Z

When I first attempted to make chocolate-filled croissants, I was amazed by how simple yet rewarding the process is. The key is in the dough; using a good quality butter and allowing it to rest properly really enhances the flakiness. I enjoy filling them with high-quality dark chocolate, which melts beautifully and complements the crispy exterior.

One important tip I learned is to be patient with the layers. The more folds and turns you make, the better the texture will be. I often prepare a batch ahead of time and freeze them for a quick treat later—just a few extra minutes in the oven brings them back to life!

Why You Will Love These Croissants
Decadent chocolate center that creates a gooey surprise
Flaky and buttery crust that's hard to resist
Perfect for breakfast, brunch, or as a sweet snack

Mastering Croissant Technique

The key to achieving that coveted flakiness in your croissants lies in the lamination process. When incorporating the cold butter into the dough, ensure the butter is pliable but still solid; this creates the layers that puff up during baking. Use a rolling pin with even pressure, and aim for a consistent thickness of about 1/4 inch. If the dough gets too warm, don’t hesitate to chill it again. This step is critical for maintaining the integrity of your layers.

Timing in the lamination process is essential. Each fold should take no longer than 10 minutes to roll out to avoid softening the butter too much. Make sure to chill the dough after each fold, as this helps the gluten relax and keeps the butter firm. Aim for three complete folds for optimal layering, which will yield a beautifully puffed croissant with distinct flaky layers that melt in your mouth.

Flavor and Texture Enhancements

The choice of chocolate can dramatically affect the final flavor of your croissants. Dark chocolate chips provide that rich, gooey center, but feel free to experiment with flavored chocolates or even fillings like almond paste for a unique twist. If opting for nuts, use toasted varieties to enhance the flavor, as raw nuts may not provide the depth you're aiming for. The interaction between the buttery dough and rich chocolate creates a decadent experience with each bite.

The final rise is not merely a waiting game; it’s vital for ensuring that your croissants are light and airy. Look for the croissants to double in size, which may take anywhere from 45 minutes to an hour, depending on the temperature of your kitchen. If you notice that they haven't risen sufficiently, a slightly warmer spot can help. Baking them without adequate rise could lead to denser pastries that lack the glorious flakiness you'd expect from a traditional croissant.

Ingredients

For the Croissant Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/4 cups cold water
1 1/2 cups unsalted butter, cold

For the Filling

1 cup dark chocolate chips
1/4 cup finely chopped nuts (optional)
1 egg, beaten (for egg wash)

Make sure to keep all ingredients cold for the best results!

Instructions

Prepare the Dough

In a large bowl, mix flour, sugar, salt, and instant yeast. Gradually add cold water and stir until a shaggy dough forms. Knead lightly, cover, and chill for 30 minutes.

Incorporate Butter

Roll the chilled dough into a rectangle, then place the cold butter sheet in the center. Fold the dough over the butter, sealing the edges well.

Laminate the Dough

Roll the dough into a long rectangle. Fold it into thirds like a letter. Repeat the roll and fold process two more times, chilling for 30 minutes between each fold.

Shape the Croissants

Roll the dough into a large rectangle and cut it into triangles. Place chocolate chips (and nuts if using) on the wider end and roll up each triangle tightly.

Final Rise

Arrange the croissants on a baking sheet lined with parchment paper. Cover and let them rise until doubled in size, about 1 hour.

Bake

Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg, then bake for 15-20 minutes until golden brown.

Allow the croissants to cool slightly before serving. Enjoy warm!

Pro Tips

For an extra touch, sprinkle some sea salt on top before baking to enhance the chocolate flavor.

Storage and Make-Ahead Tips

You can prepare the croissant dough up to two days in advance. After completing the lamination process, wrap the dough tightly in plastic wrap and store it in the refrigerator. This not only develops the flavor but also saves time on the day you decide to bake. When ready to use, simply let it come to room temperature before proceeding with the shaping and rising steps.

Baked croissants can be stored at room temperature for about two days. For longer storage, freeze them after they’ve completely cooled. Wrap each croissant in plastic wrap, then place them in a freezer-safe bag. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warm. This method restores their crispy exterior while keeping the inside soft and delicious.

Troubleshooting Common Issues

If your croissants come out dense rather than flaky, the most common culprit is improper lamination. Ensure that the butter stays cold during the rolling process and that each fold is performed correctly. If the dough becomes soggy or too warm, take a break and chill to improve layering. Additionally, watch your rising time; under-proofing will lead to heavier results.

If the chocolate filling leaks out during baking, it could be due to overfilling or not sealing the edges properly. Ensure you only place a small amount of chocolate at the base of the triangle, and roll tightly while pinching the seams closed. A well-sealed croissant will keep the gooey chocolate inside, adding to that perfect surprise in every bite!

Questions About Recipes

→ Can I use pre-made croissant dough?

Yes, store-bought dough will save you time, but the result may differ in texture and flavor.

→ How do I store leftover croissants?

Store them in an airtight container at room temperature for up to two days or freeze for longer storage.

→ Can I make these croissants in advance?

Absolutely! You can prepare the croissants up to the final rise, freeze them, and bake from frozen.

→ What type of chocolate works best?

I recommend high-quality dark chocolate, but you can also use milk chocolate or a mix of both for a sweeter filling.