Homemade Chocolate Croissants (Pain au Chocolat)

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

How are your homemade croissants coming along this month?

In case you’re just joining us, croissants are the April Baking Challenge recipe. I published a complete guide to tackling croissants and challenged you to bake them this month. I challenge readers to a new recipe every month on or around the 1st, all filed under the category Sally’s Baking Challenge!

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

Here we are 2 weeks later with a croissant variation. Am I allowed to admit that these are even better than the original? Ultra thin layers. Buttery crispness. Melted chocolate. Confectioners’ sugar dusting. Simple. Decadent. There’s absolutely nothing on earth better than a warm chocolate croissant unless that warm chocolate croissant was proudly handmade in your own kitchen.

You’ve come to the right place today. 🙂

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

I’m not going into specifics today since I typed a novel about croissants the other week. Rather, we’ll focus our attention on rolling the croissants with chocolate. We’re starting with the same exact croissant dough. I talk about this a lot in the croissants recipe, but it’s worth repeating: croissant dough must remain cold and requires a lot of resting. Because of all that rest, there’s a time commitment to making this pastry. Which is why croissants are a delicious weekend project!

You’ll complete steps 1-12 in the original recipe. Things change when it’s time to shape the dough and I have a video showing you exactly how to do it:

Now let’s see a few step-by-step photographs so you can really grasp the process. Once your dough has finished the 2nd 4 hour rest, roll and shape it into a long 8×20-inch rectangle. Use your pizza cutter and slice the rectangle down the center to create two 4×20-inch rectangles. Then slice across 3x to create eight 4×5-inch rectangles.
So far, this is exactly what you do when you make the original croissants.

Instead of slicing each of those rectangles diagonally into triangles, you’ll cut them in half to create 16 smaller rectangles.

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

You could definitely keep the same triangle shape as we do with regular croissants, but the rectangle shape protects the chocolate from oozing out too much. And you can fit more chocolate inside. 🙂

Speaking of chocolate!

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

There are special conveniently sized chocolate batons you can purchase– just search the internet for chocolate batons– but I’d rather use the same chocolate I use for everything else: baking chocolate. I just buy it at the grocery store. You can use any brand of baking chocolate you like best, but I prefer the thinness of Ghirardelli’s baking bars. They slice thinly and neatly, fitting snug inside the croissant dough.

I like to use a darker chocolate like bittersweet or semi-sweet.

Now let’s roll up the chocolate croissants. Take each rectangle and gently stretch it out with your hands to be 8 inches long. Place a few pieces of chocolate at one end and roll it up tightly inside.

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

You can watch me roll each chocolate croissant in the video above.

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

Like a little sleeping bag for chocolate!

We’re back to the original croissant recipe from here on out. Allow the shaped chocolate croissants to proof at room temperature for 1 hour, then continue in the refrigerator for another. I prefer the shaped chocolate croissants to be cold going in the oven because they won’t spread as much. The chocolate croissants will rise and proof at room temperature and continue to do so in the refrigerator.

After this time, they’ll be a little more puffy and ready to bake.

How to make chocolate croissants (Pain au Chocolat) on sallysbakingaddiction.com

Brush them with an egg wash and 20 minutes later, you’ll understand the hype. Like I said before, there’s absolutely nothing better than a homemade fresh croissant filled with a river of melted chocolate. They’re golden brown with hundreds of crisp flaky layers (and that’s from a dough we laminated 3x!).

A snow shower of confectioners’ sugar is necessary. And so is a pat on the back because you just MASTERED chocolate croissants!!!

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

Chocolate croissants, or pain au chocolat in French, count for the April Baking Challenge.

By the way, you can whip up this shortcut recipe in only 20 minutes. 🙂

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Homemade Chocolate Croissants (Pain au Chocolat)

  • Author: Sally
  • Prep Time: 12 hours, 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 13 hours, 10 minutes
  • Yield: 16 croissants
  • Category: Pastries
  • Method: Baking
  • Cuisine: French

Description

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!


Ingredients

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk
  • one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
  • optional: confectioners’ sugar for dusting

Butter Layer

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk

Instructions

  1. Preliminary notes: I have lots of information to prepare you to make homemade chocolate croissants. A complete guide to making the croissant dough, with a video and step-by-step photographs, can be found in my original croissants recipe. That post will help you get through the first several steps. Additionally, you can watch the video above to see how the chocolate croissants are shaped, which begins in step 13. I suggest reading the whole recipe before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
  2. Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium-high speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
  3. Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, as I do in the video above, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.
  4. Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft play-doh. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle.
  5. Long rest: Place the rolled out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.)
  6. Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The more firm the butter layer is the more difficult it will be to laminate the dough in the next step.
  7. Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you, like I do in the video above. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn.
  8. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to.
  9. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  10. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter.
  11. Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok.)
  12. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared!
  13. Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4 inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo and video above for a visual. Cut each rectangle in half lengthwise so you have 16 2×5-inch rectangles. Work with one rectangle at a time. Using your fingers or a rolling pin, stretch it to be about 8 inches long. Do this gently as you do not want to flatten the layers. Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions. I prefer the shaped croissants to be cold going into the oven. When you poke the dough with your finger, it will slowly bounce back. That means they are ready to be baked.
  14. Preheat oven to 400°F (204°C).
  15. Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
  16. Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C).
  17. Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool. If desired, dust with confectioners’ sugar before serving.
  18. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

Notes

  1. Make Ahead Instructions: Croissants are perfect for getting started ahead of time. The dough can rest for 4 hours or overnight in step 5 and again in step 11. You can also freeze the dough after the 3rd turn in the lamination process (after step 10). Instead of the 4 hour rest in the refrigerator in step 11, wrap the dough tightly in plastic wrap or aluminum foil, place in a freezer zipped-top bag, and freeze for up to 3 months. Thaw in the refrigerator and continue with step 12. You can also freeze the shaped croissants after they rest for 1 hour at room temperature in step 13. (Before placing in the refrigerator.) Cover them tightly and freeze for up to 1 month. Thaw completely in the refrigerator, then bake as directed.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Rolling Pin | Pizza CutterPastry Brush | Silpat Baking Mat | Baking Sheet
  3. Yeast: I use and recommend Red Star Platinum, an instant yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Chocolate: You can find 4 ounce chocolate baking bars in the baking aisle. I recommend using Ghirardelli brand because the bars are thin and the thin pieces roll up neatly in the croissant dough. I use bittersweet chocolate, but you can use milk chocolate, semi-sweet, or darker chocolate.
  5. Keep Dough Cold: Make sure the dough is ALWAYS cold. If it warms up too much, stop what you’re doing and place the dough back in the refrigerator for 20 minutes.
  6. Floured Surface: Lightly flour the work surface, your hands, the dough, and the rolling pin as you work.
  7. Air Bubbles: If there are air bubbles in your dough, pop them with your fingers or a toothpick, then lightly flour where you popped the air bubble.
  8. Croissants for Brunch: I recommend starting the recipe the day before in the early afternoon. Complete steps 1-10, then let the laminated dough have a long rest in the refrigerator overnight (step 11). Begin step 13 2-3 hours before brunch.
  9. Dough adapted from Joy of Baking, Fine Cooking, and Epicurious
Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

148 Comments

Comments are closed.

  1. I just did my third turn and put it back in the fridge overnight. When I folded it, there was a fair amount of butter coming through the dough. Will the croissants be okay?!

    1. the same thing just happened to me, and i put them in the fridge for the night. what was the outcome of your croissants?

      1. They ended up fine! Next time I’m definitely going to try and chill them more between each turn…even more than the recipe said. But they were still really good with quality laminations!

  2. I used active dry yeast in the recipe- it did not dissolve and now I have yeast flecks in my dough. Will the dough still rise properly?

    1. Hi Christina! The dough will still work– sometimes yeast is visible in my croissant dough too. Has never been an issue.

      1. Thanks, Sally! They turned out incredible and the yeast ended up dissolving after the rest periods.

  3. My first experience with making croissants and quite successful! I made half of them croissants and half with chocolate (family preference), and they were nice and flaky. I had 86% Ghirardelli which was a bit too dark. Will try 60% next time.

  4. I love how these turned out! They were so flaky and buttery, I would use more chocolate next time because the dough expands so much and hides the chocolate. The directions were easy to follow along to as well (I am 13).

  5. Hi Sally! I love your recipes and just made this one. I had doubts along the way in my ability to do this, but they came out SO good, SO much better than the store!
    But because you said these are better the day they are baked, and in step 13 you say they can only be left in the fridge for up to 3 hours, rolled up with the chocolate already inside. What would happen if I did end up having to leave the dough in the fridge? Would it over expand/not rise right?
    Thanks for your time!

    1. Another question, when baked, the top few layers are super flakey, there’s somewhat a gap, then the layers surrounding the chocolate are flat, doughy/chewy and looks uncooked and forms a pouch of chocolate inside at the base(inner few layers sink?) even though the croissant itself is cooked and golden. Am I doing something wrong or should it be this way? Please let me know, thanks!
      They still taste incredible though, just wondering how to get a more even distribution of layers throughout when the croissant is cut in half and displayed(no large gap).

    2. Hi Tiffany, I’m so happy you tried this recipe and enjoyed it! You have two options for making the dough ahead of time. You can freeze the dough after the 3rd turn in the lamination process (after step 10). Or you can let the laminated dough have a long rest in the refrigerator overnight (step 11). See recipe notes for details. You can also freeze the baked croissants!

  6. Hi sally! Thank you for the detailed recipe and pictures and the videos. I tried to make the chocolate croissants for the first time and my croissants looked promising until I put them into oven. The butter melted out out of the dough and the croissants got burned at the bottom and they did not rise and not flakey. Any suggestions? I thought I followed your instructions closely.

    1. Hi GeeGee! I’m happy to help. The butter leaking and burning has happened to me before as well. The cause is typically laminating with butter that is too cold. It breaks and rips the dough which leads to leakage. Make sure your butter is soft. If at any point in the shaping/folding steps the butter is hard underneath the layers of dough, let the dough sit at room temperature until the butter has softened.

  7. Hi Sally! I’m making this recipe, but I don’t have any whole milk, we don’t have any cream to add to it, and we are not planning to go to the grocery store until the end of the week. Is it okay to just use two percent milk? Thank you!

  8. Hi Sally,
    Is it ok to make this Dough over 3 days? Putting the dough in the fridge both times over night when it calls for a long rest?
    Thanks!

    1. Hi Cc, it could very well take you 3 days depending on the hours you begin. Up to 24 hours in steps 5 and 11 and up to 12 hours in step 13.

  9. Hi Sally, thank you for your amazing recipe and guide! I’ve made this recipe and your classic butter croissant now, and both resulted in slightly underdone croissants! The outsides were golden and flaky though, so I’m wondering what I should change to the baking time & temperature to improve the baking all the way through?

    1. Hi Terra, Next time try keeping them in the oven a bit longer. If the outside is beginning to brown too quickly you can loosely cover the pan with foil.

  10. This is a perfect lockdown project! Not something I’d usually have time or patience for but oh my goodness they were so worth all the faff. They tasted as if they’d just been picked up from a little French patisserie, thank you for such a well explained recipe. The video was really helpful too.

  11. Hello Sally! I have made your regular croissants and I loved them and decided I wanted to mix things up and try the chocolate. I only have baking chocolate in the form of wafers/chips. Do you think those will be okay? Should I chop them up?

    1. I’m so glad you enjoyed the croissants, Emmie! You can chop the wafers if they are particularly large but it’s not necessary if they are small enough to roll inside the dough.

  12. I will bake mine in the tomorrow . So excited! I only have the last step to roll and shape left. But by the time I do that and let them sit out and back in the fridge it will be late morning. I am wondering if you can freeze these after they are shaped. This makes too many for my husband and I to eat so will be sharing with friends but would love to have some on hand to be able to eat with my morning latte. I have had William Sonoma croissants that were frozen. I put them on the pan before I went to bed and they were ready to bake in the morning. IS that a possibility for these?

    1. I can’t see why not! Best way is to freeze after the chocolate croissants are shaped and bake from frozen for a few extra minutes.

  13. Hi Sally,
    I’ve made the plain croissants twice now and I’m now a croissant junkie! I can across a recipe for orange-sage croissants in our local paper, and in the butter that gets folded in is where orange zest and 1/2 tsp of sage is added. Do you have any experience with adding flavors to the butter. I’m going to try it and add orange zest (and maybe a drop or two of extract) in the butter when I try my choc croissants. I’m also going to use some of the Lindt Intense Orange with some of the dark (85%) choc for the inside. What are you thoughts? I’d like to make rosemary flavored (a savory) croissant by adding powered rosemary to the butter. My question is how much to use? Have you ever tried anything like that. Thanks! And thanks for making your recipes so easy to understand.

    1. Hi Lindsey, I recommend unsalted butter, but if you use salted butter, I recommend reducing the salt in the dough to 1 and 1/4 teaspoons.

  14. Wow, I can’t believe I made chocolate croissants. They were delicious, flaky and my hardwork paid off because my husband loved it. It his favorite by the way. I made some mistake but still came out perfect. Thank you for posting this recipe , I’m always afraid that I can’t make this kind of pastry. I made the no knead cranberry and walnut at the same day. It was all day kind a project. Thanks again Sally, you’re the best!!!!

  15. i have always wanted to try making croissant. i successfully followed the recipe and was delighted with 16 beautiful, delicious croissant. fresh out of the oven these were the best things i have tasted in a long time. thank you for your great recipe and directions. they came out perfectly – and were heavenly!

  16. I never thought I would have been able to bake croissant myself, but I did it! Thank, Sally, for this recipe, the detailed tutorial, video and troubleshooting notes. They all have been very helpful to me! I had air bubbles, butter sometimes breaching during lamination – but I floured the spots and that did the trick. The only thing I couldn’t solve was the butter leakage during baking, which resulted in the bottom a bit overbaked. Other than that, they were amazing: buttery and flaky, with delicious layers… my hubby said they were competitive with those from our favorite bakery, and my friends – when they got the pictures I sent them – couldn’t believe they were homemade!

  17. Hi sally
    I hope and pray you and your family are well. I have eaten chocolate almond croissants from a patisserie in St Marrten.
    Is there a way to add almond paste to this recipe?
    I’d love to attempt croissants and was so excited to see this post :))
    Love and blessings Robyn

    1. Hi Robyn! Thank you so much for the well wishes. Same to you. I haven’t tried my hand at croissants with almond paste yet. Let me know if you do!

  18. Hi! I had so much fun making these, even though they didn’t turn out. Do you think you could help me figure out why? Like someone else commented, the butter melted out as they baked. But I noticed when I was doing the laminating and rolling process that I could see chunks of broken up butter in the dough. I only put the butter in the refrigerator for 30 minutes, so it doesn’t seem like it would be too hard. Any suggestions? Thanks! It was a fun recipe to try!!

    1. Hi Kellynne! I’m so glad you enjoyed making these chocolate croissants. I’m glad to help for next time though. Chunks of hardened butter in the dough is typically laminating with butter that is too cold. It breaks and rips the dough. Make sure your butter is soft– basically the dough and butter should always be near the same texture and temperature. If at any point in the shaping/folding steps the butter is hard underneath the layers of dough, let the dough sit at room temperature until the butter has softened.

  19. These turned out perfectly!! The perfect quarantine project. I do not have any of the proper tools aside from a food processor with a dough setting and they turned out amazing! I used an unopened bottle of wine wrapped in plastic wrap for a rolling pin I wish I could attach my photo! Thank you so much for sharing. The videos made it all so accessible, and the process made me appreciate every croissant I was ever able to just go to a coffee shop to get.

  20. I’m planning on making these, but my family and I all have some issues with dairy, so would vegan butter and oat milk work? I wasn’t sure since butter is really important in this recipe and vegan “butter” is mostly oil.

  21. Flour question? I am unsure what brand of AP flour you use, but I use King Arthur. King Arthur weighs 120 grams per cup, which means 4 cups equals 480 grams. Should I use 480 grams or the 500 grams called for in your recipe? I have been converting recipe ingredients to grams for years, as most give them in cups. I calculate based on each brand of ingredient. King Arthur flour for instance, has more protein then most flours, so one can use less. However I am always unsure when recipes do give grams, and they are different then my calculations.

    1. Hi Kristin! I use King Arthur Flour as well. I get anywhere between 120-125g per cup when I measure and test recipes. With this much flour, 20g doesn’t make a huge difference. Still, I would use 500g.

  22. Hi Sally,
    I just made the dough and it’s in the fridge after it’s third laminating process. Like many other people, I seem to have used butter that was too cold and it is definitely poking through. Is there any way to save it at this point? If I left it out and let the butter soften and then tried another lamination, could that do the trick? I hope it’s not too late to save my croissants. Let me know what you think. Thanks so much!

    1. Hi Jess, let the butter soften inside the dough at room temperature. Once it’s softer, continue with the folding. It’s not too late to save them, I promise. Even with cold chunkier pieces of butter in my dough, the croissants still come out, they just leak a little more butter.

  23. This recipe is AMAZING. I watched the video on the plain croissants page several times, then just followed step by step. They are so light, flaky and DELICIOUS! Thank you for the absolutely impeccable and helpful instruction. You’re a great teacher and your recipe is amazing.

  24. My family ate these up in one day! I especially appreciated your Baking with Yeast guide! (not pre-dissolving my active dry yeast was definitely the right choice)
    I am curious though why you choose to blend a bit of flour with your butter for the laminating steps? Does it serve a purpose? Half the recipes I considered just used butter without the extra flour.

    1. Hi Lauren, Beating the butter with flour gives it some stability. I explain it in detail in my original croissant recipe if you wish to read more about it!

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