Turkuaz Kitchen Chocolate Croissants are made with flour, milk, eggs, butter, sugar, and chocolate. This easy Chocolate Croissants recipe from Turkuaz Kitchen creates a delicious breakfast that takes about 12-14 hours to prepare (including overnight chilling) and can serve up to 12 people.
Turkuaz Kitchen Chocolate Croissant Ingredients
For The Dough:
- 3/4 cup water
- 2 1/4 tsp instant dry yeast
- 3/4 cup milk
- 1 egg
- 6 tbsp granulated sugar
- Pinch of salt
- 4 1/4 cups flour
- 4 tbsp butter (55 g)
For The Chocolate Layer:
- 1 1/2 tbsp hot water
- 1 1/2 tbsp cacao
For The Butter Layer:
- 2 sticks butter
For The Chocolate Filling:
- 6 oz sweetened chocolate bar
How To Make Turkuaz Kitchen Chocolate Croissant
- Prepare the Yeast Mixture: In a bowl, whisk the warm water, yeast, and a pinch of sugar together. Let it rest until fluffy for 5-7 minutes.
- Mix the Dough: In a large bowl (preferably of a stand mixer), combine the flour, remaining sugar, salt, milk, egg, and activated yeast. Mix well for about 3-4 minutes. Add the room-temperature butter and knead the dough for 7-8 minutes.
- Prepare the Chocolate Layer: In a medium measuring cup, stir the hot water and cocoa powder together and let it cool. Take 1/5 of the dough into a medium bowl and gently combine it with the cooled cocoa mixture by kneading until well combined.
- Let Dough Rise: Cover both the base dough and chocolate layer dough bowls with kitchen towels or plastic wrap. Let them sit for 60-75 minutes until they double in size.
- Roll and Layer the Dough: Place the dough onto a lightly floured surface. Divide the chocolate dough into 3 pieces and the base dough into 9 pieces. Roll each piece into a ball. Roll each ball out into a thin 7-inch circle. Layer the circles with softened butter between each layer. Transfer the layered dough to a baking sheet, cover with plastic wrap, and refrigerate overnight.
- Shape the Croissants: The next day, roll the dough into a 10×23-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 6 or 7 pieces. Optionally, cut each piece in half to make 12 small croissants. Make gentle incisions on each piece. Place a piece of chocolate bar at the end of each dough piece and roll it up.
- Final Rise: Place the croissants on baking sheets, cover them with a cloth, and let them rise at room temperature for 1 1/2 hours.
- Bake the Croissants: Preheat the oven to 400°F (200°C). Bake for 18-20 minutes until golden brown.
- Serve: Serve the croissants warm and enjoy!
Recipe Tips
- Use Cold Butter for Layering: Make sure the butter is cold but pliable when layering between the dough circles. This helps create flaky layers.
- Even Rolling: Roll each dough ball into a uniform 7-inch circle. This ensures even baking and consistent layers.
- Chill Dough Overnight: Refrigerating the layered dough overnight is essential. It helps the butter firm up and makes the dough easier to roll out.
- Sharp Cuts: Use a sharp knife or pizza cutter to make clean cuts when shaping the croissants. This prevents the dough from tearing.
What To Serve With Chocolate Croissant
Chocolate Croissants pair well with fresh fruit, yogurt, coffee, or tea. They can also be served alongside orange juice, apple slices, or a light salad for a delicious breakfast.
How To Store Chocolate Croissant
- Room Temperature: Store croissants in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, place croissants in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap each croissant in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month.
How to Reheat Chocolate Croissant
- In The Oven: Preheat the oven to 350°F (175°C). Place croissants on a baking sheet and heat for 5-10 minutes until warm.
- In The Microwave: Wrap a croissant in a damp paper towel and microwave on medium heat for about 20-30 seconds.
FAQ
Can I use dark chocolate instead of sweetened chocolate bars?
Definitely—dark chocolate works beautifully here and gives a richer flavor. Just keep in mind that it’s less sweet, so the overall croissant will have a more intense cocoa taste.
Do I really need to chill the dough overnight?
Yes, that step’s key for getting flaky layers. The rest helps the butter firm up between layers and makes the dough easier to roll without melting or tearing.
How do I stop the butter from leaking out during baking?
Make sure your dough is well sealed when rolling the croissants, and don’t skip the overnight chill. A hot oven also helps lock in the layers before the butter escapes.
Can I make the dough ahead and freeze it?
You can freeze the shaped, unbaked croissants after the final rise. Just place them on a tray to freeze, then store in a sealed bag. Bake from frozen—just add a few extra minutes in the oven.
Why are there two different doughs in this recipe?
The chocolate layer dough adds both flavor and that marbled, swirled look once baked. It’s a fun twist on classic croissants without needing to mix chocolate into every layer.
Turkuaz Kitchen Chocolate Croissant Nutrition Facts
Serving Size: 1 croissant
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Cinnamon Rolls
- Turkuaz Kitchen Brown Butter Chocolate Chip Cookies
- Turkuaz Kitchen Blueberry Lemon Cake
Turkuaz Kitchen Chocolate Croissant
Description
Turkuaz Kitchen Chocolate Croissants are made with flour, milk, eggs, butter, sugar, and chocolate. This easy Chocolate Croissants recipe from Turkuaz Kitchen creates a delicious breakfast that takes about 12-14 hours to prepare (including overnight chilling) and can serve up to 12 people.
Ingredients
For The Dough:
For The Chocolate Layer:
For The Butter Layer:
For The Chocolate Filling:
Instructions
- Prepare the Yeast Mixture: In a bowl, whisk the warm water, yeast, and a pinch of sugar together. Let it rest until fluffy for 5-7 minutes.
- Mix the Dough: In a large bowl (preferably of a stand mixer), combine the flour, remaining sugar, salt, milk, egg, and activated yeast. Mix well for about 3-4 minutes. Add the room-temperature butter and knead the dough for 7-8 minutes.
- Prepare the Chocolate Layer: In a medium measuring cup, stir the hot water and cocoa powder together and let it cool. Take 1/5 of the dough into a medium bowl and gently combine it with the cooled cocoa mixture by kneading until well combined.
- Let Dough Rise: Cover both the base dough and chocolate layer dough bowls with kitchen towels or plastic wrap. Let them sit for 60-75 minutes until they double in size.
- Roll and Layer the Dough: Place the dough onto a lightly floured surface. Divide the chocolate dough into 3 pieces and the base dough into 9 pieces. Roll each piece into a ball. Roll each ball out into a thin 7-inch circle. Layer the circles with softened butter between each layer. Transfer the layered dough to a baking sheet, cover with plastic wrap, and refrigerate overnight.
- Shape the Croissants: The next day, roll the dough into a 10×23-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 6 or 7 pieces. Optionally, cut each piece in half to make 12 small croissants. Make gentle incisions on each piece. Place a piece of chocolate bar at the end of each dough piece and roll it up.
- Final Rise: Place the croissants on baking sheets, cover them with a cloth, and let them rise at room temperature for 1 1/2 hours.
- Bake the Croissants: Preheat the oven to 400°F (200°C). Bake for 18-20 minutes until golden brown.
- Serve: Serve the croissants warm and enjoy!
Notes
- Use Cold Butter for Layering: Make sure the butter is cold but pliable when layering between the dough circles. This helps create flaky layers.
- Even Rolling: Roll each dough ball into a uniform 7-inch circle. This ensures even baking and consistent layers.
- Chill Dough Overnight: Refrigerating the layered dough overnight is essential. It helps the butter firm up and makes the dough easier to roll out.
- Sharp Cuts: Use a sharp knife or pizza cutter to make clean cuts when shaping the croissants. This prevents the dough from tearing.