“It’s Complicated” Chocolate Croissant

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As featured in “It’s Complicated” from Universal Pictures.

These are best eaten fresh but if you do want to keep them for a day or two, store them in an airtight container once fully cooled and gently reheat before serving. You can try substituting white chocolate for a special treat.


170ml cup milk

4 cups to 4 1/2 all-purpose flour,divided

60ml vegetable oil

3 mini chocolate bars

250g butter, softened

2 tsp salt

2 large eggs

¼ oz fresh yeast

3 tblsp caster sugar

125ml warm water

Place butter into a rectangle on wax paper and place in fridge to chill. Add yeast, 1 tablespoon sugar, and water to a bowl and mix, leaving to stand for 5 minutes. Whilst heating milk, add remaining two tablespoons of sugar, half the amount of flour, vegetable oil, salt and eggs into the yeast mix and mix ingredients together until smooth. Gradually stir in remaining flour until you have a soft dough. Sprinkle flour onto a hard surface, turn out dough and knead until smooth and elastic. Place in a well-greased bowl and turn dough over, so the top is greased. Cover and place in a warm place to rise for 1 hour or until doubled in size. Push dough down. Cover with plastic wrap, and chill dough for a further 1 hour. Turn dough out onto a lightly floured surface, and roll out. Place chilled butter rectangle in centre of dough, and carefully fold dough over butter. Pinch the edges to seal. Roll dough out again; fold into thirds, beginning with short side. Cover and chill for 1 hour. Repeat rolling and folding procedure two more times, chilling dough 30 minutes each time. Wrap dough in aluminium foil, and chill for 8 hours. Divide dough into equal portions and roll into balls. Take 1 ball and roll flat on a floured surface, and cut into wedges. Put 3 pieces of chocolate in the wide end of the wedge of dough and roll the wedge to meet the thinnest part, curl the edges of the dough into a crescent shape and pop onto baking tray. Cover over and keep in a warm place for 30 minutes or until doubled in size. Repeat for all wedges and remaining dough. Put in oven on Gas mark 7/220°C for 8 minutes or until lightly golden. Place on wire rack to cool and enjoy! 

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4 thoughts on ““It’s Complicated” Chocolate Croissant

  1. pftt. too hard. I run a B&B. no one wants to be seen eating a whole big choc. croissant. I use store bought puff pastry. thaw in refrigerator. lay out and cut 12 triangles on the three sections, separate. you will get a dozen 2-3″ baked croissants. put a few choc chips – any flavor or a teaspoon of jam or peanut butter or hazelnut spread on the wide end. roll up, adding a little more filling as you roll. brush with an egg wash, sprinkle with a teaspoon with sugar and bake per package directions. serve warm. my guests gobble these up. and they think I’m amazing!

  2. Hey, i just made these – took a long time in prep but sooo00ooo worth it, the layers of butter and chocolate.. hmmm. I switched it up a bit though i used kitkat for half the batch and dairymilk for the other half…kitkat is the way to go – gives it another kick.

    Good luck all, do try it!!!

  3. I made these last weekend. Very yummy, but I did have issues with adding the chilled butter to the dough. It tended to stay in big lumps, rather than smooth out between the layers. Other recipes recommend using softened butter, and next tme I make them I will do this, as it will make it easier to incorporate into the dough, and should prodcue a lighter croissant than the ones I made.
    Apart from that though, they were a huge success.

  4. I saw this movie on a flight to Europe recently. Very funny film and I had an “Ah Ha” moment on “so that’s how they make croissants”. One day I will give it a go.