Mint Chocolate Croissants
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These mint chocolate croissants are my absolute favorite weekend treat, and honestly, they're much easier to make than you'd think. With just 45 minutes from start to finish, you can have bakery quality pastries on your table without spending a fortune. Dark chocolate brings rich flavor and powerful antioxidants to every bite, while the fresh mint adds a delightful brightness that cuts through the sweetness. The combination is irresistible, and I promise your friends and family will be asking for the recipe!
Ella x
Ingredients
- 500 gbutter
- 250 mlmilk
- 200 ggranulated sugar
- 100 gdark chocolate
- 5 mlmint extract
- 4 eggeggs
- 10 gactive dry yeast
- 5 gsalt
- 500 gall-purpose flour
- 50 gconfectioners' sugar
- 100 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: To prevent sticking, make sure to grease the baking sheet with butter.
- 2
In a small bowl, whisk together yeast, salt, and 50g of warm milk (around 35°C). Let it sit for 5 minutes.
Tip: This step helps the yeast to activate and start fermenting.
- 3
In a large mixing bowl, combine the remaining milk, granulated sugar, and melted butter.
Tip: Use a stand mixer with a dough hook attachment for efficient mixing.
- 4
Gradually add the flour, one cup at a time, until a shaggy dough forms.
Tip: Don't overmix the dough, as it can become tough.
- 5
Add the yeast mixture, mint extract, and softened butter. Mix until a smooth, elastic dough forms.
Tip: This is the final resting stage of the dough, where it relaxes and comes together.
- 6
Roll out the dough to a thickness of around 3mm. Cut into rectangles, about 10cm wide.
Tip: Use a ruler or a straight edge to ensure uniformity.
- 7
Fold each rectangle in half lengthwise, then in half again, to create the signature croissant shape.
Tip: This step creates layers, which will eventually puff up in the oven.
- 8
Place the croissants on the prepared baking sheet, leaving about 1cm of space between each.
Tip: Make sure not to overcrowd, as this can prevent even baking.
- 9
Bake for 20-25 minutes, or until golden brown.
Tip: Check the croissants after 15 minutes and rotate the baking sheet for even browning.
- 10
While the croissants are baking, melt the dark chocolate in a double boiler or in the microwave in 10-second increments.
Tip: Stir between each interval until smooth and glossy.
- 11
Once the croissants are done, let them cool for 5 minutes before drizzling with melted chocolate.
Tip: This allows the chocolate to set and the croissants to retain their shape.
- 12
Dust with confectioners' sugar before serving.
Tip: This adds a nice textural element and a touch of sweetness.
- 13
Serve warm and enjoy!
Tip: These croissants are best consumed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
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