Chocolate Croissants

Flavour Explosions

Detrempe (Dough)

1 Tbsp and ¼ tsp active dry yeast
1 cup milk
¼ cup water
⅓ cup sugar
2 tsp salt
3½ cups flour

Butter Block
1 ½ (3 sticks) cups butter (I used 2 sticks and the flavor was still full with less fat and calories!)
2 tbsp flour


Sprinkle the yeast over the warm milk and water. Set it aside and let proof until foamy.

Meanwhile, whisk together the flour, salt, and sugar in the mixer’s bowl. Add the foamy yeast and water to the flour into mixer with the dough hook. Mix until soft and smooth. Add more flour if the mixture is too wet, it should not be sticking to the bowl when done mixing. Put into an oiled bowl and cover with plastic wrap and let the dough rise for an hour until doubled.

Make the butter block by putting the butter and flour into the mixer with paddle attachment. Mix until the butter is pliable then remove onto a piece of plastic wrap to shape. Mould the butter into a rectangular oval 6” x 5” long and wide.

Roll out the dough on a lightly floured surface to 10”x15”. Place the butter block on the left side of the dough and fold over the right side covering the butter. Pinch the ends closed making sure the butter is covered. Do your best to keep the butter inside of the dough, otherwise rolling gets tricky.

Squish the butter with the rolling pin to make sure it is evenly distributed under the dough. Roll the dough to 24”x 14” and fold into thirds like a brochure. Repeat the folds three times leaving the dough to rest in the fridge for 30 minutes after each fold.

*Note: The dough can be stored in the freezer for up to a month. I stored mine for a week and it was fine.

Cut the dough into long triangles and roll with a small piece of chocolate in the center. Brush them with a beaten egg and let the pastries rise for 1½ hours to 2 hours in a cool place so the butter will not melt.Do not let the butter get too warm or your croissants will be sitting in a pool of butter in the oven and will lose flavor. When the pastries have doubled brush them with the egg wash again and put them into the fridge for 15 minutes. Bake them in the oven for around 30-40 minutes until golden brown.