TCHO Chocolate Brownie Filling, Nielsen-Massey Vanilla, Sea Salt
Baker Martha Gilreath of Nolita Bakery | New Orleans, LA
Adapted by StarChefs | november 2026 | Photo: Alexander Zeren
INGREDIENTS
Brownie Filling:
600 grams granulated sugar
170 grams TCHO Choco Combo 68% dark chocolate
120 grams powdered sugar
120 grams TCHO Super Powder unsweetened cocoa powder
200 grams whisked eggs
4 grams Nielsen-Massey pure vanilla extract
250 grams King Arthur Sir Galahad unbleached all-purpose flour
60 grams hot coffee
8 grams sea salt
¾ cup melted butter
Croissant Dough:
200 grams cold whole milk
1 kilogram King Arthur Sir Galahad unbleached all-purpose flour
100 grams granulated sugar
40 grams yeast
18 grams kosher salt
225 grams cubed butter
Chocolate Croissant Dough:
100 grams cold whole milk
500 grams King Arthur Sir Galahad unbleached all-purpose flour
50 grams granulated sugar
50 grams TCHO Super Powder unsweetened cocoa powder
20 grams yeast
9 grams kosher salt
113 grams cubed butter
Brownie Croissant:
King Arthur Sir Galahad unbleached all-purpose flour
Lamination butter sheet
To Assemble and Serve:
Yield: 1 croissant
Simple syrup
METHOD
For the Brownie Filling:
In the bowl of a stand mixer fitted with a paddle attachment, add sugars, chocolate, and cocoa powder. Mix on low speed until just combined. Add eggs and vanilla. Mix until combined. Add remaining ingredients. Mix until well combined. Transfer mixture to a piping bag and refrigerate.
For the Croissant Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add milk and 280 grams cold water. Mix on low speed until combined. Add flour, sugar, yeast, and salt. Mix to combine. Replace paddle attachment with dough hook attachment. Add butter and mix 9 minutes. Cover and let rest 30 minutes at room temperature. Transfer dough to a clean work surface. Shape into rectangle and wrap tightly with plastic wrap. Freeze 1 hour.
For the Chocolate Croissant Dough:
In the bowl of a stand mixer fitted with a paddle attachment, add milk and 145 grams cold water. Mix on low speed until combined. Add flour, sugar, cocoa powder, yeast, and salt. Mix to combine. Replace paddle attachment with dough hook attachment. Add butter and mix 9 minutes. Cover and let rest 30 minutes at room temperature. Transfer dough to a clean work surface. Shape into rectangle and wrap tightly with plastic wrap. Freeze 1 hour.
For the Brownie Croissant:
Place Croissant Dough on a floured work surface. Top with butter. Roll out to desired thickness. Perform one 4-fold and one 3-fold. Let rest 30 minutes at room temperature. Roll out Chocolate Croissant Dough to same thickness. Place on top of laminated Croissant Dough. Perform 3-fold. Wrap tightly in plastic wrap and refrigerate. Transfer to a floured work surface and roll out to 4-millimeter thickness. Cut into 3-inch by 12-inch triangle-shape strips. Roll into desired croissant shape. Let croissants proof 2 hours at room temperature. Heat oven to 377°F. Place croissants on a parchment-lined sheet tray. Bake 26 minutes. Let cool, then refrigerate overnight.
To Assemble and Serve:
Place 1 Brownie Croissant on a clean work surface. Slice in half horizontally. Pipe desired amount Brownie Filling onto each half. Place one half on top of the other to secure Brownie Filling. Refrigerate 30 minutes. Heat oven 325°F. Spritz Brownie Croissant with water. Transfer to a sheet tray and cover with aluminum oil. Let sit 20 minutes at room temperature. Remove aluminum foil and bake 5 minutes. Let cool slightly. Brush with simple syrup and serve.
