Treat Your Family to Perfectly Flaky Chocolate Vanilla Croissants

News Desk 

Islamabad: Looking to wow your family with a delightful homemade treat? 

These Chocolate Vanilla Croissants are the perfect blend of rich chocolate and smooth vanilla, wrapped in flaky, buttery pastry.

Whether you’re preparing a special breakfast or an indulgent dessert, these croissants offer a deliciously impressive way to enjoy a classic French favorite right in your own kitchen.

Follow this simple recipe to create irresistibly soft, melt-in-your-mouth croissants that will make any occasion feel extra special.

Treat Yourself to Perfectly Flaky Chocolate Vanilla Croissants

Ingredients

For the Dough:

• 550 g all-purpose flour
• 20 g yeast
• 60 g sugar
• 1 tsp salt
• 140 g milk (3/4 cup)
• 115 g water
• 100 g butter (for the dough)
• 250 g butter (room temperature, for layering)

For the Custard Cream

• 100 g sugar
• 50 g custard powder + 1/2 cup milk (for custard slurry)
• 1 cup cream

For the Chocolate Ganache

• 1 cup cream
• 1/2 cup dark chocolate

For Croissants

• Prepared dough
• Prepared chocolate ganache
• Prepared custard cream
• Melted chocolate
• Chopped almonds (as required)

Directions

In a bowl, combine flour, salt, yeast, and sugar. Mix well. Add 100 g butter and mix until crumbly. Gradually add water, kneading to form a smooth dough. Wrap in plastic wrap and let it rest until doubled in size.

Place 250 g of room-temperature butter between two sheets of parchment paper. Flatten with a rolling pin and freeze.

In a pot, heat 140 g milk and add 100 g sugar. Stir until sugar dissolves. Add the custard slurry and cook until thickened. Stir in 1 cup of dairy cream and mix well. Set aside.

For the ganache, heat 1 cup dairy cream in the microwave for 1 minute. Stir in 1/2 cup dark chocolate until melted and smooth. Set aside.

Roll out the prepared dough on a floured surface. Place the frozen butter on the dough and fold it around the butter, sealing the edges. Flatten and fold the dough to form a square. Sprinkle with flour while rolling. Refrigerate for 30 minutes. Repeat this folding and rolling process twice.

Roll out the dough again and trim the uneven edges. Cut into strips and roll each strip into a Swiss roll shape. Place on a greased baking pan.

Preheat the oven to 170-180°C (340-355°F). Bake croissants for 15-20 minutes, flipping them every 5 minutes for even baking.

Once baked, make a small hole in each croissant. Fill with custard cream and chocolate ganache. Top with melted chocolate and chopped almonds.