{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/real-chocolate-croissants-from-scratch/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/real-chocolate-croissants-from-scratch/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "real-chocolate-croissants-from-scratch",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/real-chocolate-croissants-from-scratch/",
  "title": "Real Chocolate Croissants from Scratch",
  "summary": "My chocolate croissants, made from homemade yeasted laminated dough with three butter folds and a night in the fridge, filled with a piece of chocolate.",
  "categories": [
    "breads"
  ],
  "holidays": [],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "prep": 90,
    "cook": 15,
    "total": 105
  },
  "ingredient_groups": [
    {
      "title": "For the dough",
      "items": [
        {
          "quantity": 4,
          "unit": "cup",
          "item": "All-purpose flour",
          "text": "4 cups All-purpose flour"
        },
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "Lukewarm water",
          "text": "½ cup Lukewarm water"
        },
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "Lukewarm milk",
          "text": "½ cup Lukewarm milk"
        },
        {
          "quantity": 0.25,
          "unit": "cup",
          "item": "Sugar",
          "text": "¼ cup Sugar"
        },
        {
          "quantity": 2,
          "unit": "tsp",
          "item": "Salt",
          "text": "2 tsp Salt"
        },
        {
          "quantity": 2.25,
          "unit": "tsp",
          "item": "Dry yeast",
          "note": "1 packet",
          "text": "2¼ tsp Dry yeast"
        },
        {
          "quantity": 3,
          "unit": "tbsp",
          "item": "Soft butter",
          "text": "3 tbsp Soft butter"
        }
      ]
    },
    {
      "title": "For the butter layer",
      "items": [
        {
          "quantity": 1.25,
          "unit": "cup",
          "item": "Cold butter",
          "text": "1¼ cups Cold butter"
        }
      ]
    },
    {
      "title": "For filling and brushing",
      "items": [
        {
          "quantity": 1,
          "item": "Egg, for brushing",
          "text": "1 Egg, for brushing"
        },
        {
          "item": "Chocolate pieces",
          "text": "Chocolate pieces"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Day 1: The dough and the folds",
      "steps": [
        "Put the flour, water, milk, sugar, salt, yeast and soft butter in the bowl of a stand mixer fitted with a dough hook.",
        "Knead until the dough is soft and smooth.",
        "Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.",
        "Place the cold butter between two sheets of parchment paper and roll it out into an even square. Keep the square in the refrigerator.",
        "After 1 hour, roll the dough out into a rectangle, place the butter square on it, enclose the butter in the dough and refrigerate for 1 hour.",
        "Take the dough out of the refrigerator and roll it out into a long rectangle.",
        "Fold the top half toward the center, then fold the bottom part toward the center. Turn the dough 180 degrees and return it to the refrigerator for 1 hour.",
        "Repeat the rolling, folding and turning 3 times (this creates 27 layers in the dough).",
        "After the 3 repetitions, let the dough rest in the refrigerator overnight."
      ]
    },
    {
      "title": "Day 2: Shaping and baking",
      "steps": [
        "Take the dough out and divide it into four pieces. Roll out each piece and cut it into squares.",
        "Place a piece of chocolate on each square and roll it up.",
        "Place the croissants on a baking sheet lined with parchment paper, leaving space between them.",
        "Brush with egg (refrigerate the leftover egg) and let the croissants rest for 1 hour.",
        "Preheat the oven to 390°F.",
        "Brush again with the remaining egg and bake for 15 minutes, or until golden."
      ]
    }
  ],
  "tips": [],
  "updated": "2026-10-12"
}