Go Back
Print
chocolate croissants with icing on a cookie sheet

Marbled Chocolate Croissants

These gorgeous croissants are made with traditional dough and chocolate dough layered together. The final result is a marbled, slightly sweet, flaky masterpiece! Omit the glaze to serve them with savoury accompaniments.

Course Breakfast, Brunch, Dessert, Snack
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 22 minutes
Servings 12 croissants
Author Naomi

Ingredients

For the white dough:

  • 1-3/4 cups flour
  • 1/2 cup lukewarm water
  • 1 tsp dry active yeast
  • 2 Tbsp lukewarm milk
  • 1/2 tsp. salt

For the chocolate dough:

  • 1-1/2 cups flour
  • 2 Tbsp cocoa powder
  • 1/2 cup lukewarm water
  • 1 tsp dry active yeast
  • 2 Tbsp lukewarm milk
  • 2 Tbsp sugar
  • 1/2 tsp. salt
  • 1 cup cold butter unsalted*

Glaze:

  • 2 cups icing sugar
  • 1 tsp vanilla
  • 3 Tbsp milk or 9 Tbsp whipping cream

Instructions

  1. Let the butter rest at room temperature for about 30 minutes. Place between two sheets of wax paper. Using a rolling pin, pound, roll, and shape the butter into an 8" square. Wrap in wax paper and chill until cold.
  2. In two medium-sized mixing bowls, combine 1/2 cup flour with 1/2 cup lukewarm water and 1 tsp. dry active yeast (in each). Stir until the lumps are dissolved, cover with a tea towel, and let rise for 1 hour to make a sponge.
  3. To the first bowl, add the rest of the flour, salt, and milk to the risen sponge mixture (for the white dough). Stir to combine, and then knead by hand or with an electric mixer until strong, about 10 minutes. Cover with plastic wrap or a damp tea towel and allow to rise for 30 minutes.

  4. To the second bowl, add the rest of the flour, cocoa, salt, sugar, and milk to the risen sponge mixture (for the chocolate dough). Stir to combine, and then knead by hand or with an electric mixer until strong, about 10 minutes. Cover with plastic wrap or a damp tea towel and allow to rise for 30 minutes.

  5. Roll the white dough into a 9"x9" square, and set it aside. Repeat with the chocolate dough, and place the chilled square of butter in the middle of it. Set the white dough on top of the butter to encase it, pinching the edges to seal, and then pound/roll the dough out to be a 9"x18" rectangle.
  6. Fold the lower half of the dough up 1/3 of the way, and then the top half over that, like an envelope. Rotate 90 degrees to the right (so that the folded edge of the dough is to your left), and roll the dough out again into a rectangle (same size again). Fold up, envelope style, again. If the dough is getting warm or difficult to work with at this point, cover, and let it chill for at least 20 minutes or until cold.
  7. Repeat the last process again; roll into a rectangle, fold into an envelope, rotate, roll, and fold again (for a total of 4 roll and folds with the butter inside). Wrap the folded piece of dough in plastic and refrigerate for 20-30 minutes.

  8. Remove the cold dough from the refrigerator and roll out on a lightly floured surface into a 9"x18" rectangle. Cut the dough into 12 long triangles, with the base of each one being about 3 inches in width.
  9. To shape the croissants, cut a little slit into the base of the triangle, roll the edges out towards the sides, and roll up, wide end to short end. Make sure the tip of the triangle is tucked underneath, and curve the edges around to form a half moon shape (or just leave them in a straight, rolled croissant if you prefer).
  10. Cover the shaped croissants with a tea towel and allow to rise for 1-3 hours, or until doubled. Preheat the oven to 400 degrees F.
  11. Place the pan of croissants into the oven, reduce the temperature to 375 degrees, and bake for 25-35 minutes, or until golden brown. Cool on wire racks.

For the glaze:

  1. Combine the glaze ingredients in a small mixing bowl and stir until very smooth. Brush or drizzle over warm croissants.

Recipe Notes

*The butter must be unsalted for best results.

Note: 1 cup of butter is exactly 1/2 of a 1-lb brick.