Layer upon layer of light, buttery flaky pastry filled with rich chocolate and drizzled with more chocolate, these made from scratch chocolate croissants are simply mind-blowing! No butter folding or chilling the dough several times needed!
Today was such a beautiful day! High 80’s and I couldn’t have been happier! Summer is around the corner, right? And this summer something amazing is going to happen. I’m going to Sicily for an entire month!! Can you sense my excitement?
I’m already making lists with things I want to see and do. The list is endless and I’m not going to bother you with it, except one thing – taking a pasta making class. I know I can take one here, but doesn’t it sound more fun taking a pasta making class in Italy? It sure does!
In anticipation of my summer vacation, I bought a pasta attachment for my KitchenAid stand mixer. I was so excited to make my own spaghetti or lasagna sheets! And I still am, but I discovered I can use my pasta attachment to satisfy my sweet tooth cravings as well. Like making chocolate croissants!!
Yes, flaky, buttery croissants filled with rich chocolate and topped with more chocolate!
And you know what makes these chocolate croissants even better? They use half the butter!
Obviously that translates into – I can have 2 croissants with my coffee!!
I’ve made these chocolate croissants three times so far and have to admit the more I use my pasta attachment the prettier the croissants look (so mind the video, it was made at my 2nd try) and I’ll try to explain the process as detailed as possible. (this is probably the longest recipe on this blog)
If you’re familiar with a pasta attachment, this recipe will be a breeze. If you’re a beginner like me, it takes a little practice.
To make the croissants dough, it’s very simple. All you need is all-purpose flour, milk, active yeast, sugar and butter.
For the filling, you’ll need baking chocolate and more butter.
An egg to brush the croissants just before baking and some melted chocolate to drizzle over as soon as you take them out of the oven.
Using baking chocolate instead of chocolate chips will result in an oozing chocolate filling. The chocolate chips have stabilizers so while they do melt, they stay more intact and don’t have as much flavor as baking chocolate. Use whatever brand you prefer. My 1st choice is Trader Joe’s pound chocolate, but you can use Baker’s, Hershey’s, Ghirardelli, Scharffen Berger etc.
For the butter, it’s crucial to use the best of the best! I highly recommend using a European butter. Plugra and President are two brands I absolutely adore, but Kerrygold works as well. Please do not use cheap butter. Your croissants will taste as good as your ingredients!
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