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: 500g all-purpose flour; 10g salt; 40g sugar; 10g instant yeast; 300ml cold water; 300g unsalted butter (for laminating); 200g dark chocolate (chopped); 50g chocolate spread (optional); 1 egg (for egg wash)

Highlighted under: Heavenly Confections

I love indulging in deliciously flaky croissants, especially when they are filled with rich, melty chocolate. There’s something incredibly satisfying about biting into the soft dough and discovering the sweet surprise inside. This recipe not only gives you that heavenly combination but also walks you through making the perfect dough from scratch. I promise, the aroma of baking croissants wafting through your kitchen will be worth every minute spent creating this gourmet treat.

Created by

Aubrey Whitman

Last updated on 2026-01-22T09:28:19.794Z

I remember the first time I tried a chocolate-filled croissant—it was pure bliss. Since then, I’ve wanted to recreate that experience at home. The key to achieving the perfect flaky texture lies in using high-quality butter and allowing the dough to rest properly between folds. A few meticulous steps in the lamination process really make a difference in the final product.

In my trials, I discovered that adding a pinch of sea salt enhances the chocolate’s flavor, creating a deliciously balanced sweetness. As you bake, keep a close eye on them—just a few minutes can mean the difference between golden perfection and a burnt treat!

Why You Will Love This Recipe
Flaky, buttery layers that melt in your mouth
Rich chocolate filling that satisfies your sweet tooth
Perfect for brunch or as an afternoon treat

Mastering the Lamination Technique

Laminating dough is the crucial step that gives croissants their characteristic flaky layers. To achieve that perfect texture, it's important to use cold butter, which prevents it from melting into the dough too quickly. When rolling the dough, aim for even thickness, about 1/4 inch, ensuring the butter is evenly distributed. If you find your dough is getting too warm during the process, don’t hesitate to chill it for 10-15 minutes in the refrigerator before continuing. This ensures the layers stay distinct.

While folding, be precise with your technique. Each fold should create distinct layers, so when you roll it out again, be careful to maintain even pressure. If you've never laminated dough before, start slowly and pay attention to how the dough behaves. If it’s too elastic and hard to shape, let it rest a little longer before rolling it out again. This step truly makes a difference in the final product!

Choosing Your Chocolate Filling

The choice of chocolate for the filling is paramount to the flavor of your croissants. Dark chocolate with a cocoa content of 60-70% is ideal because it balances sweetness and richness. If you prefer something creamier, incorporating a chocolate spread along with the chopped chocolate can enhance the filling's texture, making it ooze slightly when you bite into the croissant. If you want a sweeter alternative, consider using milk chocolate or even a combination of both.

For a twist on flavors, consider adding a pinch of sea salt or a sprinkle of cinnamon to the chocolate before placing it in the croissant. These small additions can elevate the taste profile, providing a delightful contrast to the rich sweetness. Always remember to chop the chocolate into small pieces, as this ensures that it melts evenly throughout the layers of the croissant during baking.

Serving and Storing Your Croissants

Once baked, croissants are best enjoyed fresh out of the oven while they’re still warm and flaky. However, if you need to store them, allow them to cool completely at room temperature. Afterward, place them in an airtight container; they can stay fresh for about 1-2 days. If you prefer longer storage, consider freezing them. Place the cooled croissants in a zip-top bag, removing as much air as possible before sealing, and they can last up to 2 months in the freezer.

To reheat your croissants, preheat the oven to 180°C (350°F) and bake them for about 5-8 minutes, which will rejuvenate their flaky exterior. If you prefer a quick option, popping them in a microwave for 10-15 seconds can also work, but this method may sacrifice some of the flakiness. Enjoy them warm on their own or paired with a morning coffee for a delightful start to your day!

Ingredients

Gather all your ingredients before starting for a smoother process.

For the Croissants

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

For the Filling

200g dark chocolate (chopped)
50g chocolate spread (optional)
1 egg (for egg wash)

Make sure to have everything prepped and ready for a seamless croissant-making process.

Instructions

Follow these steps carefully to achieve the best results.

Prepare the Dough

In a mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the cold water and mix until a smooth dough forms. Knead for about 5 minutes, then let it rest for 30 minutes.

Laminate with Butter

Roll the dough into a large rectangle. Place the cold butter in the center and fold the dough over it. Roll out and fold into thirds. Repeat this step twice, chilling the dough in between.

Shape the Croissants

Roll the dough into a large rectangle again, cut into triangles, and place chocolate pieces in the center. Roll from the base of the triangle to form croissants and place on a baking sheet.

Bake

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

Let the croissants cool slightly before serving. They’re best enjoyed fresh!

Pro Tips

For extra flavor, try adding a sprinkle of sea salt over the chocolate before rolling the croissants. You can also experiment with different types of chocolate fillings, such as hazelnut or white chocolate.

Troubleshooting Common Issues

If your croissants don't rise as expected, it may be due to the yeast being expired or the dough not being warm enough during proofing. Ensure that your yeast is fresh and activate it with a bit of sugar and warm water before adding it to the mix. For proofing, a slightly warmer environment can encourage yeast activity; consider placing the dough in an unheated oven with just the light on.

In case the butter leaks out while baking, it might be a sign that it wasn't cold enough during the lamination process or the dough wasn’t rolled tightly enough. To fix this issue in future batches, ensure that both your butter and dough are sufficiently chilled and that you’re sealing the edges of the croissant tightly when rolling.

Scaling Up the Recipe

If you're planning to make a larger batch, this croissant recipe can be easily doubled or tripled. Just remember to adjust your mixing bowl size accordingly and allow enough space for the dough to rise. When scaling, pay close attention to the lamination process; working with more dough may require a larger surface area for rolling. Don’t rush this step, as achieving thin layers is crucial for flaky croissants.

For a little variety, consider making half of the batch with different fillings. You could add ingredients like almonds, marzipan, or even a fruit preserve in addition to chocolate for an exciting flavor experience. Just be mindful of how the moisture content of these ingredients might affect the croissant's texture, and adjust your fillings accordingly.

Questions About Recipes

→ Can I use puff pastry instead of making my own dough?

Yes, you can use store-bought puff pastry for a quicker version, but homemade dough gives the best texture and flavor.

→ How can I store leftover croissants?

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

→ Can I add other fillings besides chocolate?

Absolutely! You can fill them with almond paste, fruit preserves, or even cream cheese for a delicious twist.

→ What should I do if my dough is too sticky?

If the dough is too sticky to handle, sprinkle a little more flour on your work surface and on the dough while rolling it out.