Name: Mini Fried Croissants with Dark Chocolate Cream
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 0.333 cup warm milk; 1 egg; 3 tablespoons sugar; 1.5 teaspoons instant yeast; 1 tsp salt; 2 tablespoons unsalted butter; oil; 0.25 cup sugar; 1 cup milk; 3 tablespoons sugar; 2.5 tablespoons cornstarch; 2 tablespoons butter; 1 pinch salt; 0.66 cup dark chocolate chips

Golden, flaky, and filled with rich dark chocolate, these Mini Fried Croissants are the dreamiest bite-sized pastry you’ll ever make. Crispy on the outside, soft and airy inside, and bursting with smooth homemade chocolate cream, they’re pure indulgence in every bite. Perfect for breakfast, dessert, or when you just need something sweet and comforting.

Dessert

2 h 30 m

Italian

Delicate Kitchen

March 8, 2026

Delicate-kitchen.com

Mini Fried Croissants with Dark Chocolate Cream

Mini Fried Croissants with Dark Chocolate Cream cover

From the Cook

1/4

Mini Fried Croissants with Dark Chocolate Cream

Delicate Kitchen Verified

Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Mini Fried Croissants with Dark Chocolate Cream

Dough

2 cups all-purpose flour

⅓ cup warm milk

1 egg

3 tablespoons sugar

1 ½ teaspoons instant yeast

1 tsp salt

2 tablespoons unsalted butter

oilfor frying

Coating

¼ cup sugar

Dark Chocolate Cream

1 cup milk

3 tablespoons sugar

2 ½ tablespoons cornstarch

2 tablespoons butter

1 pinch salt

⅔ cup dark chocolate chips

Instructions

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Instructions

In a bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add the egg, flour, and salt, and knead for about 10 minutes until the dough is smooth and elastic. Then add the softened butter and knead again until the dough becomes shiny and slightly stretchy.

Cover the dough with plastic wrap or a clean towel and let it rest for 1–2 hours, or until doubled in size.

Roll the dough out into a rectangle about 3–4 mm thick. Cut into small triangles and roll each one up from the wide end to the tip to form croissants. Place each piece on a small square of baking paper, this makes frying much easier later. Cover loosely and let rise for another 30 minutes until light and puffy.

Heat oil to 160°C (320°F). Fry the mini croissants with the baking paper, it will release on its own after a few seconds, and you can remove it with tongs. Fry each batch until golden brown and crisp on both sides. Drain on paper towels, then roll the warm croissants in sugar while they’re still hot.

In a saucepan, combine sugar and cornstarch. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens , if it becomes too thick, add a splash of milk. Remove from the heat and stir in butter, salt, and dark chocolate drops until melted and glossy. Let it cool completely before using it as filling.

Once the croissants have cooled slightly, use a piping bag or a filling injector to pipe in the chocolate cream. Be generous, the creamy center is what makes these truly irresistible.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Laminate Your Dough Properly 🥐
Keep your butter and dough at the same temperature (around 65-68°F) during folding to achieve perfect flaky layers; too warm causes greasiness, too cold causes cracking.
Rest Between Folds ❄️
Refrigerate the dough for at least 30 minutes between each fold to relax the gluten and prevent shrinkage, ensuring maximum puff and lift when frying.
Chocolate Cream Emulsion Technique 🍫
Temper your dark chocolate by adding small amounts of warm milk gradually while whisking constantly to create a silky, smooth cream that won't seize or separate.
Oil Temperature Precision 🌡️
Maintain frying oil at exactly 350°F using a thermometer; too hot causes dark exteriors with raw centers, too cool results in greasy, soggy pastries with minimal expansion.
Strategic Filling Placement 💉
Pipe or inject the chocolate cream into the center of each croissant after frying while still warm to ensure it melts slightly and bonds with the pastry, preventing leakage.