Go Back

Artisanal Bi-Color Chocolate Croissants

Master the art of French pastry with these stunning bi-color chocolate croissants. Featuring incredibly flaky laminated layers and rich dark chocolate batons.
Print Recipe
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 croissants
Course: Breakfast, Dessert, Pastry
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Base Dough
  • 500 g Bread flour
  • 140 g Whole milk Cold
  • 140 g Water Cold
  • 50 g Granulated sugar
  • 40 g Unsalted butter Softened
  • 11 g Instant yeast Approx. 1 tablespoon
  • 10 g Fine sea salt
For the Chocolate Layer
  • 150 g Prepared Base Dough Reserved from above
  • 15 g Dutch-processed cocoa powder
  • 1 tablespoon Water Cold
For Lamination and Finish
  • 250 g European-style unsalted butter Cold, for the butter block
  • 20 Dark chocolate batons Or chopped dark chocolate
  • 1 Egg Beaten with 1 tbsp milk for egg wash
  • 2 tablespoons Simple syrup For glazing after baking

Equipment

  • Stand Mixer
  • Rolling pin
  • Digital Scale
  • Parchment paper

Method
 

  1. Mix flour, milk, water, sugar, softened butter, yeast, and salt until a smooth dough forms. Remove 150g of dough and set aside.
  2. Knead cocoa powder and 1 tbsp water into the 150g of reserved dough until uniform. Wrap both doughs and chill overnight.
  3. Pound and roll the cold 250g butter into a 6x6 inch square between parchment. Chill overnight.
  4. Roll plain dough to 6x12 inches. Encase the butter block inside the dough completely.
  5. Perform 3 'letter folds' (rolling out and folding in thirds), chilling the dough for 45 minutes between each fold.
  6. Roll the chocolate dough thin. Mist the laminated dough with water and press the chocolate dough on top.
  7. Roll the combined dough to 1/4 inch thickness. Cut into tall triangles.
  8. Place chocolate batons at the base of each triangle and roll up tightly. Place on a baking sheet.
  9. Proof at room temperature (75°F) for 2 to 2.5 hours until doubled and jiggly.
  10. Egg wash only the plain dough layers. Bake at 400°F for 10 minutes, then lower to 375°F for 10-15 more minutes.
  11. Brush hot croissants lightly with simple syrup and cool on a wire rack.

Notes

Ensure your kitchen is cool (under 75°F) when laminating to prevent the butter from melting into the dough.