Chocolate Croissant from Tous les Jours features flaky, buttery layers of golden pastry enveloping a rich, velvety dark chocolate filling, delivering a warm and indulgent balance of crunch and smooth sweetness.
Equipments
- Dough sheeter
- Rolling pin
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Baking trays/sheets
- Parchment paper
- Sharp knife or pastry cutter
- Cooling rack
- Oven
- Bench scraper
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 2/3 cup (160ml) whole milk, cold
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (225g) unsalted butter, cold (for laminating)
- 4 oz (115g) dark chocolate batons or chopped dark chocolate
- 1 large egg
- 1 tablespoon water
Use cold whole milk and cold unsalted butter specifically for laminating to achieve the flaky, layered texture characteristic of a Tous les Jours chocolate croissant. Choose high-quality dark chocolate batons or finely chopped dark chocolate for a rich, velvety filling that melts perfectly inside the pastry. Accurate measurement of flour, sugar, yeast, and salt is crucial to balance the dough's flavor and rise. Softened unsalted butter should be incorporated into the dough, while cold butter is used for laminating to create distinct layers. Your homemade Chocolate Croissant from Tous les Jours copycat menu will deliver the same warm, indulgent balance of crunch and smooth sweetness as the original.
Instructions
- In a stand mixer bowl, combine flour, sugar, salt, and instant yeast.
- Add cold milk and softened butter.
- Mix on low speed until dough forms.
- Knead dough until smooth, about 5 minutes.
- Shape dough into a rectangle, wrap in plastic, and refrigerate for 1 hour.
- Place cold laminating butter between parchment paper; roll into a thin, even square.
- Roll the chilled dough into a large rectangle using a rolling pin or dough sheeter.
- Place the butter square onto half of the dough and fold the dough over to encase the butter.
- Seal edges with a bench scraper.
- Roll dough into a large rectangle again.
- Perform a letter fold (fold dough into thirds).
- Wrap and refrigerate for 30 minutes.
- Repeat rolling and folding process two more times, chilling for 30 minutes between each fold.
- Roll dough into a large rectangle (1/4-inch thick).
- Cut dough into triangles using a sharp knife or pastry cutter.
- Place a piece of dark chocolate at the wide end of each triangle.
- Roll up each triangle tightly, forming a croissant shape.
- Place shaped croissants onto a parchment-lined baking tray.
- Cover loosely and proof at room temperature until doubled in size (1–2 hours).
- Preheat oven to 375°F (190°C).
- Whisk egg with water for egg wash.
- Brush the tops of croissants with egg wash using a pastry brush.
- Bake for 15–18 minutes, until golden and flaky.
- Transfer to a cooling rack to cool slightly before serving.
Substitution
The Chocolate Croissant from Tous les Jours copycat menu requires careful lamination of cold unsalted butter into the dough to achieve its signature flaky layers, but if you don't have a dough sheeter, a rolling pin and patience will do the job. You can substitute dark chocolate batons with high-quality chocolate chips or bars, making sure to chop them into uniform pieces to ensure even melting. Using whole milk enhances tenderness and flavor, but you may replace it with full-fat cream or a non-dairy alternative like oat milk for a different texture or dietary preference. When brushing with the egg wash, mixing the egg with water creates a glossy finish, but using milk or cream will add extra browning. Ensure your oven is fully preheated for consistent rising and flakiness while baking on parchment paper prevents sticking and aids cleanup.
Tips
Ensure the laminating butter remains cold and firm when encased in the dough to create distinct flaky layers in your chocolate croissant. Use a sharp knife or pastry cutter to cut the dough triangles cleanly for even rising and proper shaping around the chocolate filling. Proof your croissants at room temperature until they double in size, which is key for achieving a light, airy texture. When brushing with egg wash, apply a thin, even layer to avoid burning and to give your croissants a glossy, golden finish.
Nutritions
Chocolate Croissants from Tous les Jours contain significant amounts of butter and dark chocolate, contributing to a high-calorie profile rich in saturated fats and sugars. The all-purpose flour provides carbohydrates for energy, while the dark chocolate adds antioxidants such as flavonoids that may support heart health. You should be mindful of portion size, as the indulgent pastry combines rich fats with sugars, impacting overall nutritional balance. This treat offers a delightful taste experience but is best enjoyed in moderation within a balanced diet.
Storage
Store your Chocolate Croissants in an airtight container at room temperature for up to 2 days to maintain freshness and prevent them from drying out. For longer storage, freeze the cooled croissants individually wrapped in plastic wrap and placed in a resealable freezer bag, where they will keep well for up to 1 month. When ready to enjoy, thaw croissants at room temperature and warm in a preheated oven at 350degF (175degC) for 5-7 minutes to restore their flaky texture and melty chocolate center.
Variation or Alternatives
You can substitute the dark chocolate filling with hazelnut spread or white chocolate for a different flavor profile. Use a stand mixer fitted with a dough hook to knead the dough evenly, ensuring a smooth and elastic texture. For laminating, using chilled butter rolled into a thin square helps create distinct, flaky layers when folded into the dough. If a dough sheeter is unavailable, roll the dough manually with a rolling pin, maintaining even pressure to achieve uniform thickness.
Allergies
Chocolate Croissant from Tous les Jours contains common allergens such as wheat (gluten) from all-purpose flour, dairy from whole milk and unsalted butter, and egg. If you have allergies to any of these ingredients, consuming this pastry could trigger reactions ranging from mild to severe. Always check ingredient labels and consult with your healthcare provider to ensure this treat is safe for your dietary needs.
Why this recipe?
Tous les Jours' Chocolate Croissant offers a perfect blend of flaky, buttery pastry with rich, smooth chocolate filling, creating an irresistible indulgence that attracts many customers. The bakery uses high-quality ingredients, ensuring each bite delivers consistent flavor and texture. Crafting your own copycat version allows you to enjoy this delectable treat fresh from your oven, adjusting sweetness and chocolate intensity to suit your taste. Your homemade croissant replicates the authentic Parisian bakery experience, making it a rewarding and satisfying culinary project.