Absolutely! Here’s a complete professional recipe guide for Chef Ed’s Croissants & Chocolate Beignets — including how to stuff croissants with three different delicious fillings: Ham & Cheese, Chocolate, and Ricotta Blueberry. This recipe is ideal for a blog post, brunch menu, or home baking project.

🥐 Chef Ed’s Croissants & Chocolate Beignets

Flaky, buttery croissants & fluffy chocolate-stuffed beignets — with sweet and savory fillings

Brunch just got a major upgrade. Chef Ed’s croissant dough delivers rich, flaky pastry that’s perfect on its own or stuffed with bold flavors. We’re filling ours three ways — savory ham & Swiss, gooey dark chocolate, and a fresh, creamy ricotta-blueberry combo. Pair that with pillowy chocolate beignets, and you’ve got a breakfast worth waking up early for.

🧈 Step 1: The Base Croissant Dough (Viennoiserie)

✅ Ingredients:

  • 4 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tbsp instant yeast
  • 1½ tsp salt
  • 1¼ cups whole milk (warm, ~100°F)
  • 1 tbsp unsalted butter (softened, for dough)
  • 1 cup (2 sticks) cold unsalted butter (for laminating)

🔥 Instructions:

1. Make the Dough

Mix flour, sugar, salt, and yeast in a large bowl. Add warm milk and softened butter. Knead for 5–6 minutes until smooth. Cover and chill for 30 minutes.

2. Laminate with Butter

Roll cold butter into a rectangle between parchment (about 6×8 inches). Roll dough into a 10×15 rectangle. Place butter slab in the center and fold dough over it like a letter.

Roll out again and fold into thirds. Chill for 30 minutes. Repeat this rolling + folding process 3 times, chilling in between each turn. Chill overnight for best results.

3. Shape the Croissants

Roll dough to a large rectangle (¼-inch thick). Cut triangles (base about 4 inches wide). Add stuffing (see below), roll tightly from the base, curve into crescents. Place on a parchment-lined tray.

4. Proof & Bake

Let rise in a warm place for 1.5–2

hours until puffy. Brush with egg wash. Bake at 400°F (200°C) for 15–18 minutes until deep golden brown.

🥐 Croissant Filling Varieties

1. Ham & Cheese Croissants

Layer a thin slice of black forest ham and 1 tbsp grated Gruyère or Swiss cheese near the base of each triangle before rolling. Optional: sprinkle with black pepper.

2. Chocolate Croissants (Pain au Chocolat)

Place a strip or 2 tbsp of chopped dark chocolate (or baking chocolate batons) near the base. Roll tightly. Dust with powdered sugar after baking for that pastry shop look.

3. Ricotta & Blueberry Croissants

Mix ½ cup ricotta with 1 tbsp honey or sugar and zest of ½ lemon. Spoon a small amount on the base of each triangle. Add a few fresh blueberries. Seal tightly when rolling.

🍫 Chef Ed’s Chocolate-Stuffed Beignets

✅ Ingredients:

  • 2¼ tsp active dry yeast
  • ¾ cup warm milk
  • ¼ cup sugar
  • 1 egg
  • 3 tbsp butter, softened
  • 2¼ cups all-purpose flour
  • ½ tsp salt
  • Oil for frying
  • 1 cup chopped dark chocolate (or chocolate chips)

🔥 Beignet Instructions:

  1. Activate Yeast: In warm milk, dissolve sugar and yeast. Let sit 10 minutes until foamy.
  2. Mix Dough: Add egg, butter, flour, and salt. Mix and knead 6–8 minutes until smooth. Let rise 1 hour.
  3. Roll & Cut: Roll dough to ½-inch thick. Cut into 3-inch squares. Place 1 tbsp chocolate in the center of half the squares. Top with remaining squares and press edges to seal.
  4. Proof: Let rise 30 minutes.
  5. Fry: Heat oil to 350°F (175°C). Fry 2–3 at a time until golden on both sides, about 1–2 minutes each.
  6. Finish: Drain on paper towels and dust generously with powdered sugar. Serve warm.

🧑‍🍳 Chef Ed’s Pro Tips:

  • For extra flaky croissants, chill your dough between each fold and don’t rush the proofing.
  • Use high-quality dark chocolate for baking to avoid melting messes.
  • Beignets are best fresh but can be reheated in a low oven (never the microwave!) to restore crispness.