Anything sweet made with fluffy yeast dough, danish dough or puff pastry dough has always been my downfall. There is no other way to say it ;) Something sweet and fluffy – either filled with something fruity or chocolate – all of that is just too tempting for me. Especially, when fresh from the oven… I guess nobody can (really) say “no” to a croissant, danish, or any other sweet treat like that. Today I present to you “Exhibit A” to prove my point: delicious Brioche Croissants filled with Salted Caramel and Chocolate. So good!

I am baking a lot with yeast lately – maybe not everyone’s cup of tea in the summer, but I have to do some “prep work”. Christmas and Easter coming up soon again ;P These little brioche croissants are great all year round. No need to wait for a special holiday to make them. I would actually recommend making them immediately. Right now. Cause they are delicious! ;)
Normally you would find Brioche Croissants like these here filled with vanilla custard or something similar in bakeries. I’ve decided to go for a different filling today. Salted caramel and chocolate. Salted caramel chocolate to be precise. Salted caramel on top of salted caramel. Nothing wrong with that, right? I could eat these sweet little treats all day long. I should not but I could ;P

The croissants are actually quite easy to prepare. Unlike classic (French) croissants, you don’t have to make yeast dough with butter layers (similar to puff pastry dough). These croissants here are made with a simple and easy yeast dough. Much less complicated and done much quicker. If you have ever made puff pastry or danish dough you will know what I mean ;)
As you can see in the photos, you can enjoy the brioche croissants plain (almost straight from the oven), but you can also decorate them with some additional caramel sauce, chopped chocolate, and some flaky sea salt. I call those “special edition croissants”. Only for the nice and special guests that come over for a cup of coffee ;)
INGREDIENTS / ZUTATEN
For the dough:
1/4 cup (60ml) lukewarm milk
0.75 oz. (21g) fresh yeast
2 cups (260g) all-purpose flour
1 oz. (30g) sugar
1 pinch of salt
2 medium eggs, at room temperature
1/2 tsp. vanilla extract
2.5 oz. (70g) butter, at room temperature
For the filling/decoration:
2.1 oz. (60g) Ritter Sport Salted Caramel or similar, chopped
9-10 tsp. caramel sauce, plus more if needed
some coarse brown sugar
some flaky sea salt (optional)
1 medium egg yolk
some milk
Für den Teig:
60ml lauwarme Milch
1/2 Würfel (21g) frische Hefe
260g Mehl (Type 405)
30g Zucker
1 Prise Salz
2 Eier (M), Zimmertemperatur
1/2 TL Vanille Extrakt
70g weiche Butter
Für die Füllung/Dekoration:
60g Ritter Sport Salted Caramel o.ä., gehackt
9-10 TL Karamellsoße, plus ggf. mehr für die Deko
etwas grober brauner Zucker
Meersalzflocken (optional)
1 Eigelb (M)
etwas Milch


DIRECTIONS / ZUBEREITUNG
2. Combine the flour, remaining sugar, and salt in the bowl of a food processor, then add the yeast milk, eggs, vanilla extract, and softened butter and knead everything into a smooth dough for about 8 minutes – it will be quite soft and a little sticky but that is ok. Let the dough rise, covered, in a warm place for about 1 hour.
3. While the dough is rising, chop the chocolate finely and set it aside. Line a baking sheet with parchment paper and set aside.
4. Roll out the risen dough on a lightly floured work surface into a rectangle of about 20×8 inches (50x20cm). Cut the rectangle into 5 strips, each strip about 4 inches (10cm) wide, then cut these strips diagonally into triangles. Spread about 1 tsp. caramel sauce onto the wide end of each triangle, place some chopped chocolate on top and roll up towards the tip of the triangle like a croissant. Place the croissants on the prepared baking sheet and cover with plastic wrap. Let rise again in a warm place for about 30 minutes.
5. Preheat the oven to 390°F (200°C). Mix the egg yolk with some milk, gently brush the croissants with it and then sprinkle with some coarse sugar. Bake for about 12 minutes – the croissants should have puffed up nicely with a golden brown color. Remove from the oven and allow to cool completely on the baking sheet for some time, then let cool completely on a wire rack.
6. If you like, you can drizzle the cooled croissants with some caramel sauce (you may want to warm the sauce first) and sprinkle them with chopped chocolate and some flaky sea salt (optional).
2. Mehl, restlichen Zucker und Salz in der Rührschüssel einer Küchenmaschine vermischen, dann die Hefemilch, Eier, Vanille Extrakt und die weiche Butter dazugeben und alles in etwa 8 Minuten zu einem geschmeidigen Teig verkneten – er wird recht weich und ein wenig klebrig sein. Den Teig abgedeckt an einem warmen Ort für etwa 1 Stunde gehen lassen.
3. Während der Teig geht, die Schokolade fein hacken und zur Seite stellen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
4. Den gegangenen Teig auf einer leicht bemehlten Arbeitsfläche zu einem Rechteck von etwa 50x20cm (20×8 inches) ausrollen. Das Rechteck in 5 Streifen mit jeweils 10cm (4 inches) Breite schneiden und dann diese Streifen diagonal in Dreiecke schneiden. Die Dreiecke an der breiten Kante jeweils mit etwa 1 TL Karamellsoße bestreichen, etwas gehackte Schokolade darauf geben und dann zur Spitze des Dreiecks hin wie ein Croissant aufrollen. Die Hörnchen auf das vorbereitete Blech setzen und mit Klarsichtfolie abdecken. Noch einmal etwa 30 Minuten an einem warmen Ort gehen lassen.
5. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Das Eigelb mit etwas Milch verrühren, die Hörnchen vorsichtig damit einstreichen und dann mit etwas grobem Zucker bestreuen. Etwa 12 Minuten backen – die Hörnchen sollten schön aufgepufft sein und Farbe bekommen haben. Aus dem Ofen holen und erst auf dem Blech, dann auf einem Kuchengitter komplett abkühlen lassen.
6. Wer mag, kann die abgekühlten Hörnchen noch mit etwas Karamellsoße beträufeln (vorher eventuell etwas erwärmen) und mit gehackter Schokolade und ein paar Meersalzflocken bestreuen (optional).

As mentioned above… if you like, you can drizzle the cooled croissants with some caramel sauce (warm it up in advance) and sprinkle the croissants with chopped chocolate and a few sea salt flakes. They look even more delicious after that ;)


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Salted Caramel Chocolate Croissants
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 10 1x
- Category: Pastry
- Cuisine: International
- Diet: Vegetarian
Description
Is there something better than little fluffy croissants filled with chocolate and salted caramel? I don’t think so ;P
Ingredients
For the dough:
1/4 cup (60ml) lukewarm milk
0.75 oz. (21g) fresh yeast
2 cups (260g) all-purpose flour
1 oz. (30g) sugar
1 pinch of salt
2 medium eggs, at room temperature
1/2 tsp. vanilla extract
2.5 oz. (70g) butter, at room temperature
For the filling/decoration:
2.1 oz. (60g) Ritter Sport Salted Caramel or similar, chopped
9–10 tsp. caramel sauce, plus more if needed
some coarse brown sugar
some flaky sea salt (optional)
1 medium egg yolk
some milk
Instructions
1. Warm the milk a bit and mix with the yeast and 1 tsp. of the sugar until the yeast has completely dissolved.
2. Combine the flour, remaining sugar, and salt in the bowl of a food processor, then add the yeast milk, eggs, vanilla extract, and softened butter and knead everything into a smooth dough for about 8 minutes – it will be quite soft and a little sticky but that is ok. Let the dough rise, covered, in a warm place for about 1 hour.
3. While the dough is rising, chop the chocolate finely and set it aside. Line a baking sheet with parchment paper and set aside.
4. Roll out the risen dough on a lightly floured work surface into a rectangle of about 20×8 inches (50x20cm). Cut the rectangle into 5 strips, each strip about 4 inches (10cm) wide, then cut these strips diagonally into triangles. Spread about 1 tsp. caramel sauce onto the wide end of each triangle, place some chopped chocolate on top and roll up towards the tip of the triangle like a croissant. Place the croissants on the prepared baking sheet and cover with plastic wrap. Let rise again in a warm place for about 30 minutes.
5. Preheat the oven to 390°F (200°C). Mix the egg yolk with some milk, gently brush the croissants with it and then sprinkle with some coarse sugar. Bake for about 12 minutes – the croissants should have puffed up nicely with a golden brown color. Remove from the oven and allow to cool completely on the baking sheet for some time, then let cool completely on a wire rack.
6. If you like, you can drizzle the cooled croissants with some caramel sauce (you may want to warm the sauce first) and sprinkle them with chopped chocolate and some flaky sea salt (optional).
Notes
Enjoy baking!
Keywords: croissants, horns, salted caramel, chocolate, Ritter Sport
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
Thank you for sharing a good article about good food and overall your blog is great full of good content. thanks a lot.