The chocolate chip croissants are leavened pastries that are fragrant and very soft, packed with chocolate chips and topped with a crisp crust. They are very simple and quick to prepare and require no laminating. You won’t even need a mixer, stand mixer or other kitchen machines — just mix everything with a simple fork. I intended to make brioche for breakfast, then I thought of making these delicious and super-soft croissants and they were snapped up! I also froze a couple and I must say that once thawed they were like just baked! These chocolate chip croissants are excellent plain, or perfect to fill with your preferred filling such as Nutella, pistachio cream, jam or pastry cream — a real treat!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8 pieces
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups type 0 flour (about 500 g)
- 1 cup milk (about 225 ml)
- 3/4 cup chocolate chips (about 4.4 oz / 125 g)
- 6 tablespoons granulated sugar (about 75 g)
- 3 1/2 tablespoons unsalted butter, room temperature (about 50 g)
- 1 1/2 tsp instant dry yeast (or about 15 g fresh yeast)
- 1 egg
- 1 pinch salt
- one egg yolk and a splash of milk for brushing
- to taste vanilla
Steps
Chocolate chip croissants are very simple to prepare. First, put the flour, the sugar, the fresh yeast dissolved in a little warm milk (taken from the total), the remaining milk, the egg and the vanilla into a bowl and mix quickly with a fork.
Add the room-temperature butter and work it into the dough.
Work the dough on a surface, shape it into a neat ball, place it in a bowl, cover with plastic wrap and let it rest for 30 minutes.
At this point, add the chocolate chips and incorporate them into the dough, then let it rise for a couple of hours.
Roll the dough out into a long rectangle (or a circle, if you prefer) and cut triangles (I made 8).
Stretch each triangle by pulling the tip and roll it up to form a croissant. Do this for all the croissants and let them proof for 30 minutes.
Brush the croissants with the yolk beaten with a little milk and bake in a preheated oven at 356°F for about 30 minutes, until golden.
The chocolate chip croissants are ready — delicious plain or perfect to fill with your favorite filling.
Tips:
Chocolate chip croissants keep at room temperature for 3–4 days. You can also freeze them: let them thaw and then warm them in the oven or air fryer for a few minutes so they will be like just-baked. Instead of type 0 flour, you can use Manitoba flour. I do not recommend 00 flour (unless it has more than 14 g of protein), as it is not well suited for leavened doughs.
Other homemade leavened croissant recipes HERE
