Chocolate Croissants with Thermomix

This recipe was shared with us by our friend Luz Maria Lagoa Vives.
Hello, everyone! Today, I’m bringing you some delicious brioche croissants—some filled with chocolate cream and others topped with a rich chocolate glaze.

Extra soft texture and an exceptional chocolate flavor. I hope you like them and encourage you to give them a try!  

Ingredients for Chocolate Croissants with Thermomix

Dough:

• 575 g strong flour
• 21 g fresh yeast
• 290 ml heavy cream (or milk, if you prefer)
• 90 g sugar (45 ml inverted sugar and 45 g white sugar)
• Vanilla essence
• A pinch of salt
• 50 g butter (melted)
• 2 eggs

Filling (for 8 croissants):

• 60 g dark chocolate (70% cocoa)
• 60 g powdered sugar
• 30 ml water

Glaze (for 10 croissants):

• 300 g dark chocolate (70% cocoa)
• 3 tablespoons sunflower oil

Other:

• Beaten egg for brushing
• Brown sugar for sprinkling

Preparation of Chocolate Croissants with Thermomix

Dough:

1. Slightly warm the cream in the microwave, add the crumbled yeast, and stir.
2. In the Thermomix bowl, add the eggs, sugars, vanilla essence, and melted butter. 10 seconds / speed 4.
3. Add the cream and yeast mixture. 5 seconds / speed 4.
4. Add the flour and salt. 10 seconds / speed 4, then let it rest 20 minutes to hydrate the flour.
5. Knead for 5 minutes / kneading mode.
6. Transfer the dough to a lightly greased bowl, cover it, and let it rise until it doubles in size (about 2 hours).
7. Once risen, deflate the dough by kneading it briefly by hand (1 minute).

Shaping:

1. Divide the dough into two parts. Cover one half.
2. Lightly flour the work surface and roll out one half into a rectangle of approximately 50 cm x 30 cm.
3. Use a knife or pizza cutter to cut triangles and make a small slit at the wide base of each triangle.
4. Fill with chocolate cream or leave plain for those to be glazed.
5. Roll up the triangles to form croissants and place them on a baking sheet lined with parchment paper. Cover and let rise for 45–60 minutes.
6. Repeat the same process with the other half of the dough.

Chocolate Filling:

• Prepare the filling a day in advance to allow it to solidify.
• Place the chocolate pieces in the Thermomix bowl. 10 seconds / speed 5–7, scrape down the sides.
• Add water and sugar. 2 minutes / 37°C / speed 2.
• Pour into a bowl and set aside.

Baking:

1. Brush the croissants with beaten egg and sprinkle with brown sugar.
2. Bake in a preheated oven at 180°C (350°F):
   • Filled croissants (larger): 25 minutes
   • Smaller croissants: 15 minutes
3. Let cool on a wire rack after baking.

Glaze:

1. Melt the chocolate in the microwave or in a bain-marie, add the oil, and stir.
2. Place the croissants on a wire rack with a tray underneath to catch excess glaze.
3. Pour the glaze over the croissants, collect any excess, and reuse if needed.
4. Let dry in the refrigerator for 30 minutes.

Now all that’s left is to enjoy! Bon appétit!

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