Flaky Gluten-Free Chocolate Croissants
These Flaky Gluten-Free Chocolate Croissants are buttery, crisp on the outside, and wonderfully tender inside with rich melted chocolate tucked into every layer. Made with certified gluten-free ingredients, this bakery-style pastry is perfect for breakfast, brunch, dessert, or special occasions. Although laminated dough takes patience, the result is beautifully flaky croissants that everyone will love.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 10 hours 25 minutes
- Yield: 12 croissants
- Category: Breakfast
- Method: Baked
- Cuisine: French-Inspired
- Diet: Gluten Free
Ingredients
- 3 cups (390g) certified gluten-free bread flour blend (with xanthan gum)
- 2 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine salt
- 1 tablespoon psyllium husk powder
- 3/4 cup warm whole milk
- 1/4 cup warm water
- 2 large eggs
- 2 tablespoons softened unsalted butter
- 1 teaspoon vanilla extract
- 1 cup cold unsalted butter (for butter block)
- 8 ounces certified gluten-free dark chocolate bars or chocolate batons
- 1 egg + 1 tablespoon milk (egg wash)
Instructions
- Prepare the Dough: Mix the flour, yeast, sugar, salt, and psyllium husk. Add warm milk, water, eggs, butter, and vanilla. Knead until smooth. Cover and let rise for 1 hour.
- Make the Butter Block: Flatten the cold butter into a 6-inch square between parchment paper. Chill until firm but flexible.
- Lock In the Butter: Roll the dough into a 10-inch square. Place the butter block in the center and fold the dough over it, sealing the edges.
- Laminate the Dough: Roll into a rectangle, fold into thirds, chill for 30 minutes, and repeat three more times.
- Chill Overnight: Wrap tightly and refrigerate for at least 8 hours or overnight.
- Shape the Croissants: Roll the dough into a large rectangle, cut into triangles, place chocolate at the wide end, and roll tightly into croissants.
- Proof: Place on parchment-lined baking sheets and let rise 1½–2 hours until puffy.
- Bake: Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden brown. Cool for 10 minutes before serving.
Notes
Keep the butter cold throughout the folding process for the flakiest layers. Chill the dough whenever it becomes soft. Use certified gluten-free ingredients and weigh flour with a kitchen scale for the best results. Freshly baked croissants are best enjoyed slightly warm.