How to Make Croissants (Chocolate and Ham & Cheese)

by Hannah Cooper

Delicious and flaky chocolate and ham & cheese croissants from Sur La Table!


  • ½ Cups Warm Whole Milk
  • 1 Teaspoon + 2 tbsp sugar
  • 4 Teaspoons Active dry Yeast
  • 4 Cups Flour
  • 1 Tablespoon Salt
  • ¼ Cups Unsalted, cubed butter
  • 1 Cup Whole milk
  • 14 Ounces Cold unsalted butter, cubed
  • 2 Tablespoons Flour
  • 1 Egg
  • 1 Tablespoon Milk
  • Instructions

    Step 1

    Gather all the ingredients

    Step 2

    Start with the 14 oz of butter and flour

    Step 3

    Add the cubed and softened butter and flour to a stand mixer. Mix until almost glossy.

    Step 4

    Place on one side of a folded piece of parchment paper

    Step 5

    Fold the other side on top and form into a 1/4 inch thick block

    Step 6

    Combine the yeast, sugar and while milk in a small bowl. Stir then let sit for 4-5 min to make sure it is active.

    Step 7

    After waiting

    Step 8

    Add flour, salt and sugar to the stand mixer.

    Step 9

    Add the extra cubed butter and and mix on medium- low until the butter breaks into small pieces

    Step 10

    Add the yeast mixture and mix on medium low. A dough hook might be needed

    Step 11

    Transfer to a floured surface and knead together to form a ball

    Step 12

    Step 13

    Let the ball rest on the counter for 10 min.

    Step 14

    Roll out to about 10x7x1/4 inch or larger.

    Step 15

    Add the butter block in the middle

    Step 16

    Step 17

    Fold the sides over

    Step 18

    And press all the edges down

    Step 19

    Roll back out to a 1/4 inch thick and refold like a book. Repeat this step 3 times. If the butter starts to ooze then place it in the fridge for a few minutes. Make sure to dust off the excess flour!

    Step 20

    Once the third fold is complete its time to make the croissants. Finally roll the dough back out to 10x7x1/4

    Step 21

    Cut into 4 equal sections

    Step 22

    Cut two of the larger rectangles into triangles with a 3" base and the other half into rectangles. **Dust off the excess flour**

    Step 23

    Cut a small slit in the bottom of the base

    Step 24

    add the ham and cheese

    Step 25

    Fold edges out and roll up. Make sure the tip is folded under the bottom of the croissant

    Step 26

    Dust off both sides of the flour

    Step 27

    Add three dark chocolate rounds to one of the bases

    Step 28

    Roll up

    Step 29

    Place on a baking tray lined with parchment paper and brush with the egg wash: a mix of one egg and a dash of milk

    Step 30

    Cover after topping with egg wash. And let sit for 15 Minutes

    Step 31

    Place in the freezer for 10 minutes to harden the butter then brush with the egg wash for a second time

    Step 32

    Bake at 400F for 17-20 minutes and rotate the tray halfway through

    Step 33

    Chocolate croissants

    Step 34

    Ham and cheese

    Step 35

    Top the chocolate croissants with melted chocolate and powdered sugar if you like