Easy Homemade Chocolate Mini Croissant Recipe
With just a handful of ingredients and a touch of love, these delectable easy homemade chocolate mini croissants are a delightful way to bring the magic of a French bakery into your home.
Ingredients
- 2 1/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 packet active dry yeast
- 1/2 tbsp sea salt
- 2 1/8 cup warm water
- 2 1/8 sticks unsalted butter, made into butter block
- 1/2 cup chocolate chips
- 1 tbsp powdered sugar (for dusting the croissants after baking, optional
Instructions
- Make a Butter Block - A butter block is a solid slab of chilled unsalted butter used in pastry-making to create distinct layers of buttery goodness in croissants and other laminated doughs.
- Activate the Yeast - Pour the the warm warm water in a small bowl. Sprinkle the active dry yeast over the liquid and gently stir. Let it sit for about 5 minutes until the yeast becomes frothy and activated.
- Mix Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Combine Wet and Dry Ingredients - Using the large bowl of a stand mixer, pour the activated yeast mixture into the dry ingredients. Do this in the bowl of a stand mixer. Mix everything until a soft dough forms using the dough hook attachment.
- Form the dough into a ball - Form the dough into a ball. Let rise for 30 mintues and then refrigerate for another 30 minutes.
- Remove from the refrigerator - On a flat, floured surface, roll out the dough into a rectangle about 20"x10".
- Incorporate Butter Block - Add the butter block to the dough. Fold over and seal the edges making an envelope.
- Roll and Shape the Croissants - Roll out the yeast dough about 1/4 inch thick on a floured surface. Using a pizza cutter or a knife, cut the dough into narrow triangles.
- Add the filling - There are many, many options you can use for filling. We added chocolate chips for this recipe.
- Allow to Rise - Arrange the mini croissants on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for another 30 minutes. Then transfer croissants to refrigerator and allow to cool for another 30 minutes.
- Preheat and Brush - Preheat your oven to 310°F (205°C). Brush the risen mini croissants with milk, ensuring each one gets a generous coating.
- Bake - Place the baking sheet in the preheated oven and bake the mini croissants for approximately 12-15 minutes until they turn golden brown and become puffed up.
- Optional Dusting - If desired, dust the freshly baked mini croissants with powdered sugar to add an extra touch of sweetness.
- Serve and Enjoy - Allow the mini croissants to cool slightly before serving. Savor the magic of your easy homemade chocolate mini croissants with a warm coffee or tea, and share the joy with family and friends!
Tried this recipe?Let us know how it was!