This post may contain affiliate links.Please read our disclosure policy.Breaking up the steps over 3 days makes these Chocolate Croissants so approachable! Day 1 is super simple, day 2 is simply folding every few hours, and day 3 requires a rise before baking.

A small batch of chocolate croissants are within reach every weekend! Because I figured out how to laminate dough over the course of 3 days easily when I made my small batch croissants, you had to know I was going to make the chocolate version! I know croissants can be indulgent, but I believe we should eat the things that make us smile (but in moderation…like small servings, you know?).This small batch chocolate croissant recipe makes just 4 croissants! On the first day, just wake up the yeast, and let it mingle with the flour overnight.On the second day, we’re going to incorporate the butter layer.

It can be intimidating, but just go slow and let the dough rest for 2 hours in between each roll session.Day two is your hardest day, really.On day three, just roll, rise, and bake! Don’t miss the instructional video in the recipe card to show you exactly how each step should look! I love the chocolate peeking out of the dough layers! The repeated folding and rolling creates the lamination in the dough.

Ingredients Milk.One-half cup plus one tablespoon of whole milk.Yeast.

Two teaspoons of active dry yeast.I did not test this recipe with anything other than a packet

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