These chocolate striped croissants are incredibly delicious and so rewarding to make at home! When you see the layers that you will form with the butter and chocolate mixture it’s the ultimate payoff, well that is until you taste them and that is almost otherworldly payoff for your labors!
I love to break mine in the center and fill with Nutella, my kids just love to eat them on their own. They are crisp and almost caramelized on the outsides and tender, buttery and decadent on the inside. No store bought croissant compares to a fresh from the oven, homemade croissant!
These chocolate striped croissants take a long time to make but the actual work isn’t too strenuous, just roll, fold, and refrigerate over and over again but I promise it will be worth the time. You can even leave the dough for longer if you need to leave and just roll things out when you get back. They are perfect to make over a weekend on a Saturday and they can be ready for a Sunday breakfast or brunch.
Here is what you need to make chocolate striped croissants:
Make 10 large croissants
- 1 cup warm water
- 1 tablespoon dry active yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 2 tablespoons butter – softened
- 1/4 cup milk
- 3 cups flour
- For the butter square:
- 14 tablespoons butter – softened
- For chocolate layer:
- 1 cup semi-sweet chocolate chips
- 1/3 cup whipping cream
- For the egg wash:
- 1 egg
- 2 tablespoons water
Instructions to form the butter square:
- Soften butter slightly but you still want it a little firm then form into a 6 x 6 inch and ~1/2 inch thick butter square. Placed in between 2 sheets of parchment paper them refrigerated until firm.
Instructions to make the dough:
- In a mixing bowl, add warm water, dry active yeast and sugar.
- Stir and let sit for 2 minutes.
- Add salt and stir again.
- Add softened butter, milk, and stir.
- Slowly add flour, one cup at a time until a non-sticky dough forms.
- knead just enough to form a dough ball and bring dough together. We don’t want a huge gluten response here.
- Roll dough out on a floured and non stick surface. Form a square roughly 12 x 12 inches.
- Place butter square so it looks like a diamond in the middle of your dough square.
- Fold in the corner to form a box.
- Roll dough out to a rectangle roughly 14 by 16, then fold into 3 layers, each side folded in towards the center.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Remove plastic wrap and roll out again into roughly a 14 X 16 inch rectangle. Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes again.
- repeat the same step again 2 more times.
- Place chocolate chips into a heat proof bowl.
- Heat cream up until it’s steaming, microwave about 1 minute or bring to almost a boil. Pour hot cream over chocolate chips and cover bowl for a minute so chocolate will melt. Stir until it’s smooth and shiny.
- Refrigerate chocolate mixture so it firms up.
- Remove plastic wrap from the croissants and roll out into a 14 x 16 inch rectangle again.
- Spread the chocolate mixture over the top of the dough and tri-fold again as you did before.
- Refrigerate for 30 minutes, then repeat the folding process one more time and refrigerate another 30 minutes.
- Cut into 10 long triangle wedges and make a slit in the center of the wide end.
- Pull sides of the slit to the sides as you roll the croissant into it’s signature shape.
- Place rolled croissants on a parchment paper lined cookie sheet, loosely covered with plastic wrap.
- Let rise for 90 minutes.
- Mix up egg wash and brush the tops of the croissant with it.
- Preheat oven to 400 F.
- Bake for ~20-24 minutes or until tops are golden brown and croissants look cooked.
- Enjoy!
If you want to make some other croissants here are two other recipes I have on here that you might love:
- Pumpkin Croissant Rolls RECIPE HERE
- Butter Croissant Rolls RECIPE HERE
Chocolate Striped Croissants
These delicious croissants have chocolate folded into the dough and make for a decadent and delicious pastry!
Servings 10 large croissants
Ingredients
- 1 cup warm water
- 1 tablespoon dry active yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 2 tablespoons butter – softened
- 1/4 cup milk
- 3 cups flour
- For the butter square:
- 14 tablespoons butter – softened
- For chocolate layer:
- 1 cup semi-sweet chocolate chips
- 1/3 cup whipping cream
- For the egg wash:
- 1 egg
- 2 tablespoons water
Instructions
- Soften butter slightly but you still want it a little firm then form into a 6 x 6 inch and ~1/2 inch thick butter square. Placed in between 2 sheets of parchment paper them refrigerated until firm.
- In a mixing bowl, add warm water, dry active yeast and sugar.
- Stir and let sit for 2 minutes.
- Add salt and stir again.
- Add softened butter, milk, and stir.
- Slowly add flour, one cup at a time until a non-sticky dough forms.
- knead just enough to form a dough ball and bring dough together. We don’t want a huge gluten response here.
- Roll dough out on a floured and non stick surface. Form a square roughly 12 x 12 inches.
- Place butter square so it looks like a diamond in the middle of your dough square.
- Fold in the corner to form a box.
- Roll dough out to a rectangle roughly 14 by 16, then fold into 3 layers, each side folded in towards the center.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Remove plastic wrap and roll out again into roughly a 14 X 16 inch rectangle. Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes again.
- repeat the same step again 2 more times.
- Place chocolate chips into a heat proof bowl.
- Heat cream up until it’s steaming, microwave about 1 minute or bring to almost a boil. Pour hot cream over chocolate chips and cover bowl for a minute so chocolate will melt. Stir until it’s smooth and shiny.
- Refrigerate chocolate mixture so it firms up.
- Remove plastic wrap from the croissants and roll out into a 14 x 16 inch rectangle again.
- Spread the chocolate mixture over the top of the dough and tri-fold again as you did before.
- Refrigerate for 30 minutes, then repeat the folding process one more time and refrigerate another 30 minutes.
- Cut into 10 long triangle wedges and make a slit in the center of the wide end.
- Pull sides of the slit to the sides as you roll the croissant into it’s signature shape.
- Place rolled croissants on a parchment paper lined cookie sheet, loosely covered with plastic wrap.
- Let rise for 90 minutes.
- Mix up egg wash and brush the tops of the croissant with it.
- Preheat oven to 400 F.
- Bake for ~20-24 minutes or until tops are golden brown and croissants look cooked.
- Enjoy!