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Mini Chocolate Croissant

mini chocolate croissants on a red towel
Mini Chocolate Croissant is made with white whole wheat flour and spelt flour. These flaky sugar-free chocolate-filled croissants (or pain au chocolat in French) yield 8 mini croissants that do not need complex lamination methods. They are healthy and relatively easy to make. Enjoy these mini chocolate croissants for your weekend breakfast or with afternoon tea!
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Prep Time 30 minutes
Cook Time 18 minutes
Resting time 1 day 2 hours
Total Time 1 day 2 hours 48 minutes
Course Breakfast
Cuisine French
Servings 8
Calories 170 kcal

Equipment

  • stand mixer, oven, baking trays

Ingredients
 
 

  • 8 oz whole wheat flour
  • 8 oz spelt flour
  • ⅓ tsp salt
  • ½ oz active dry yeast
  • 1 tsp granulated sugar
  • 8 oz butter unsalted, European
  • ½ cup milk
  • ½ cup filtered water warm
  • 2 oz chocolate chips (sugar-free)

Instructions
 

  • Prepare the ingredients.
    ingredients in bowls
  • Place the whole wheat and spelt flour sifted with salt in the stand mixer with the dough attachment. Add the instant yeast, sugar and half the butter, and beat until the dough resembles breadcrumbs.
    whole wheat flour with butter
  • Add milk and beat until combined. Slowly, add a little water at a time until the dough comes together. Cover the bowl with a wet towel and refrigerate for 2 hours.
    whole wheat croissant dough in the stand mixer
  • Preheat the oven to 425 degrees F. Place the dough on a rolling surface. Cut them into 5 portions. Take each chunk of dough and roll into a thin rectangle ⅛" thick. Cut the other half of the butter into 4 portions. Take each portion of butter and slice it into smaller pieces or cubes. Arrange the slices of butter on the rolled sheet.
    butter cubes on the dough sheet
  • Take another chunk of dough and repeat the above step by rolling it and arranging butter pieces on it. Continue this step until you get to the final sheet on top, alternating a layer of butter pieces with the dough sheets.
    second layer on top of the buttered first layer of whole wheat flour dough
  • Divide the dough into 16 squares. Roll each sheet into ⅛" thickness, more like an elongated rectangle or oblong 3" wide and approximately a foot long. Place the sugar-free chocolate chips on one end and start rolling over them by tucking the chips in. Brush with milk or egg wash on top.
    chocolate chips on rolled rectangle dough
  • Place the Mini Chocolate Croissants on a lightly greased baking tray, leaving at least two inches of space between them. Bake for 5 minutes. Reduce the oven temperature to 375 degrees F and bake for 15-18 minutes or until golden on top. Use a spatula or a rounded knife to lift the croissants from the tray gently.
    one mini chocolate croissant
  • Serve the Mini Chocolate Croissants with coffee or afternoon tea.
    mini chocolate croissants on a red towel

Notes

  1. European butter has a high fat content which is ideal for making French pastries.
  2. Feel free to make them crescent-shaped instead of a rectangle.

Nutrition

Calories: 170kcalCarbohydrates: 29gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 135mgPotassium: 201mgFiber: 4gSugar: 7gVitamin A: 74IUVitamin C: 0.01mgCalcium: 67mgIron: 1mg
Keyword chocolate croissant, pain au chocolat, whole wheat croissant
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