{{Buttery Chocolate Croissants are flaky, rich, and melt-in-your-mouth good—perfect for cozy brunches or coffee get-togethers.}}

Scale

{{For the dough:

3.5 fl oz milk

2.1 fl oz water

1 tsp instant yeast

1 tsp honey

0.9 oz butter (melted and cooled to room temperature)

1.5 tbsp sugar

2 cups bread flour

1.25 tsp salt

1/4 tsp vanilla extract

For the lamination:

5.5 oz unsalted butter

12 chocolate batons

For the egg wash:

1 egg yolk

2 tbsp milk}}

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1. {{Warm the milk and water until lukewarm. Stir in yeast, honey, and sugar until combined.

2. Add melted butter and vanilla, then mix in flour and salt to form a dough.

3. Knead until smooth, then cover and chill the dough to relax the gluten.

4. Shape the lamination butter into a rectangle (butter block) and chill until firm but pliable.

5. Roll dough into a rectangle, enclose the butter block, then roll and fold (laminate). Chill between folds and repeat for multiple turns.

6. Roll the laminated dough into a large rectangle and cut into strips/rectangles.

7. Place chocolate batons near one edge of each piece and roll tightly; place seam-side down.

8. Proof until puffy and slightly jiggly.

9. Whisk egg yolk with milk and brush gently over croissants.

10. Bake until deeply golden, flaky, and fully baked through.}}

{{Tips:

Keep dough and butter cold during lamination for the best layers.

No batons? Use chopped chocolate or chocolate chips.

Best eaten warm the same day; reheat briefly in the oven for freshness.

Storage:

Store at room temperature up to 1 day.

Freeze baked croissants, then rewarm in a low oven until crisp.}}