Chocolate-Dipped Croissants with Spiced Ganache & Holiday Gold

What Makes This Special

These croissants are a marriage of classic British technique and winter indulgence—each flaky, golden croissant is wrapped around a bar of fine chocolate, dipped in warming spiced ganache, and adorned with edible gold for a date night treat that’s both impressive and cozy. The process is a beautiful dance of lamination and patience, ideal for anyone looking to elevate their baking skills and create a memorable, portable dessert.

Ingredients

Great croissants rely on quality ingredients—strong bread flour for structure, plenty of cold, good butter for those crisp layers, and high-quality chocolate for a luxurious centre. The spiced ganache brings warmth and sophistication, while a touch of edible gold transforms these into a date night showstopper.

For the Croissant Dough

• Strong white bread flour & plain flour: The blend provides enough gluten for structure with tender crumb.
• Butter: European-style or British butter (high fat) is best for lamination—keep it cold!
• Yeast: Instant yeast ensures a reliable rise.
• Sugar & salt: Balance and enhance flavor.
• Milk: Adds richness and softness.

For the Filling & Finishing

• Chocolate: Choose a bar with deep flavor and good meltability.
• Spices: Cinnamon and cardamom bring a festive, warming note.
• Edible Gold: Totally optional, but adds drama and date-night sparkle!

Instructions

Step 1: Make the Dough (Detrempe)

1. In a large bowl or stand mixer, mix both flours, sugar, and salt. On the opposite side of the bowl, sprinkle in the yeast (avoid direct contact with salt).
2. Pour in the cold milk. Mix until a rough dough forms (about 3 minutes), then knead by hand (or mixer) for 4–5 minutes until smooth and elastic. The dough should just come together—do not overwork.
3. Shape into a rectangle (about 2 cm thick). Wrap in plastic and chill for 45 minutes.

Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of baking parchment. Bash and roll into a 15 x 20 cm rectangle, about 1 cm thick.
2. Chill until firm but pliable—similar firmness to the dough.

Step 3: Laminate the Dough

1. On a lightly floured surface, roll your chilled dough into a 20 x 40 cm rectangle.
2. Lay the butter block over one half, leaving a 1 cm border. Fold the other half of dough over the butter, sealing the edges.
3. Rotate dough 90°, roll into a 20 x 60 cm rectangle. Fold the bottom third up, then the top third down (like a business letter) – this is your first turn.
4. Wrap and chill for 30 minutes.
5. Repeat the rolling and folding twice more, chilling between each turn. You’ll complete three turns total for flaky layers.

Step 4: Shape & Fill the Croissants

1. Roll dough into a 25 x 50 cm rectangle, about 5 mm thick. Trim edges for evenness.
2. Cut into 8 long triangles (base about 10 cm, height about 25 cm).
3. Place a line of chopped chocolate (about 12 g per croissant) near the base of each triangle.
4. Make a small notch at the triangle’s base, gently stretch the tip, and roll up tightly.
5. Place croissants on a lined baking tray, tip underneath. Curve ends slightly inward.

Step 5: Proof

1. Loosely cover with plastic wrap. Proof at room temperature (ideally 21–24°C) until puffy and doubled, about 2 hours.
2. When fully proofed, croissants will wobble when the tray is shaken and appear swollen.

Step 6: Egg Wash & Bake

1. Preheat oven to 200°C (fan 180°C).
2. Beat 1 egg with 30 ml milk for egg wash. Brush croissants gently.
3. Bake 18–22 minutes until deep golden brown. Cool on a wire rack.

Step 7: Make Spiced Ganache & Decorate

1. In a small saucepan, heat cream with cinnamon and cardamom until steaming—do not boil.
2. Pour over 120 g chopped chocolate. Wait 1 minute, then stir until smooth.
3. Dip cooled croissants halfway into ganache. Place on a rack for the ganache to set.
4. For a holiday flourish, dab a little edible gold leaf or dust on the chocolate-dipped side. Serve and swoon!

Pro Tips

• Cold is Key: Keep both dough and butter cold throughout lamination for best flake.
• Rest Between Turns: Don’t rush—chill after each fold for defined layers.
• Sharp Knife: Trim edges before shaping for clean, even croissants.

Troubleshooting

Leaking Butter? Dough or butter may have warmed up during lamination—chill everything thoroughly between turns.

Dense Croissants? Underproofed or overworked dough can cause this. Ensure dough rises until very puffy before baking, and avoid over-kneading initially.

Variations

• Raspberry-Chocolate Croissants: Add a spoonful of raspberry jam with the chocolate for fruity contrast.
• Hazelnut-Chocolate: Swap in hazelnut chocolate or sprinkle chopped toasted nuts inside.
• Orange Zest Ganache: Infuse cream with orange zest for a citrusy finish.

Storage

Croissants are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Refresh in a 160°C oven for 5 minutes. You can also freeze unbaked, shaped croissants—thaw overnight, proof, then bake as directed. Dipped and decorated croissants are best the day they are made for optimal texture and presentation.