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Chocolate Croissants with Thermomix

Chocolate Croissants with Thermomix

TThermomix
Prep45 min
Cook3h 53min
Cuisine: French

Chocolate bread or chocolatine is a pastry made of laminated yeast dough, identical to that of a croissant, rectangular and rolled around one or more bars of chocolate. According to chocolatier Nicolas Berger, the chocolate bread used to be a small loaf or a piece of baguette filled with a piece of dark chocolate bar given to schoolchildren as a snack. It was later made with croissant-style laminated dough.

Nutrition per serving
658
Calories
8.8g
Protein
71.7g
Carbs
37.6g
Fat
by CookAdapt
No rating
Published Jul 12, 2026
Servings
18

Ingredients

  • salt
    5 g salt
  • water
    135 g water
  • butter
    10 g butter
  • butter
    150 g butter
  • salt
    1 pinch salt
  • 5 g fresh baker's yeast
  • 250 g T45 flour
  • 20 g powdered sugar
  • 18 pcs chocolate sticks
  • 1 egg
T

Thermomix Instructions

Prepare the yeast

Crumble the fresh yeast into the bowl.

ThermomixMix·Speed 1

Add the flour

Add the T45 flour into the bowl.

ThermomixMix·Speed 1

Add the salt

Add the salt into the bowl.

ThermomixMix·Speed 1

Add the water

Pour the room temperature water into the bowl.

ThermomixMix·Speed 1

Add the sugar

Add the powdered sugar into the bowl.

ThermomixMix·Speed 1

Add the softened butter

Add the softened butter cut into small pieces into the bowl.

ThermomixMix·Speed 1

Knead the dough

Knead the dough until it forms a smooth ball.

ThermomixKnead·Speed 4·3 min

Rest the dough

Wrap the dough in plastic wrap and refrigerate.

60 min

Prepare the butter for lamination

Roll out the butter evenly between two sheets of parchment paper to form a rectangle of 18 x 15 cm.

Chill the butter

Refrigerate the butter along with the dough.

30 min

Roll out the dough

Lightly flour the work surface and roll out the dough into a long rectangle of 40 x 18 cm.

Place the butter

Place the butter in the center of the rolled-out dough.

Fold the edges

Fold the bottom of the dough to the middle and then the top over it. Pinch the edges and the seam to seal the butter well.

First lamination turn

Rotate the dough a quarter turn, seam at the vertical. Roll out into a long rectangle of 45 cm.

Fold the dough

Fold the bottom third of the dough up and then fold the top down over it.

Second fold

Fold the bottom third of the dough up again and fold the top down over it.

Turn and wrap

Turn the dough so the opening is on the right. Wrap the dough in plastic wrap.

Refrigerate

Refrigerate the dough.

30 min

Repeat the turns

Repeat the lamination process 3 more times (turns 2, 3, and 4), refrigerating the dough for 30 minutes between each turn.

Final roll out

Flour the work surface and roll out the dough into a rectangle about 45 x 30 cm.

Cut into strips

Cut 9 strips 4 cm wide, then cut each strip in half to get 18 pieces.

Fill with chocolate

Place a half-stick of chocolate 1 cm from the top edge of each strip of dough.

Roll the croissants

Fold the dough over the first piece of chocolate, place the second piece, and roll the chocolate croissant.

Arrange on baking sheet

Place the chocolate croissants on a baking sheet lined with parchment paper, spacing them well, with the seam underneath.

Let rise

Let the croissants rise in the turned-off oven or at room temperature.

120 min

Prepare the egg wash

Mix the egg and salt in a small bowl.

ThermomixMix·Speed 1·10s

Brush the croissants

Brush the croissants with the egg wash using a pastry brush.

Bake

Preheat the oven to 200°C with static heat. Bake the croissants and cook until golden.

200°C · 20 min

Cool down

Let the croissants cool on a wire rack.

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Chocolate Croissants with Thermomix