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Homemade Chocolate Croissants (Pain au Chocolat)
Ingredients:
– **For the dough:**
– 2 1/4 tsp (1 packet) active dry yeast
– 1/4 cup warm water (110°F/45°C)
– 1/2 cup warm milk
– 1/4 cup granulated sugar
– 1 tsp salt
– 2 large eggs
– 3 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold
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– **For the filling:**
– 1 cup dark chocolate, chopped or chocolate sticks
– **For the egg wash:**
– 1 egg, beaten with 1 tbsp water
Instructions:
1. **Prepare the dough:**
– In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until frothy.
– In a large bowl, combine the warm milk, sugar, and salt. Add the yeast mixture, eggs, and half of the flour. Mix until smooth.
– Gradually add the remaining flour and mix until a soft dough forms.
– Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
– Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in the refrigerator for 1 hour.
2. **Prepare the butter block:**
– Place the cold butter between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick. Refrigerate the butter block until firm.
3. **Incorporate the butter:**
– Roll out the chilled dough into a rectangle about twice the size of the butter block.
– Place the butter block on one half of the dough and fold the other half over the butter, sealing the edges.
– Roll out the dough into a large rectangle, fold it into thirds (like a letter), and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes each time.
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4. **Shape the croissants:**
– Roll out the chilled dough into a large rectangle about 1/4 inch thick.
– Cut the dough into rectangles (approximately 4 inches by 6 inches).
– Place a few pieces of chopped chocolate or a chocolate stick along the short edge of each rectangle and roll up the dough tightly.
5. **Final rise:**
– Place the rolled croissants on a baking sheet lined with parchment paper, seam side down.
– Cover with a damp cloth and let them rise in a warm place for about 1 hour, or until doubled in size.
6. **Bake the croissants:**
– Preheat your oven to 400°F (200°C).
– Brush the tops of the croissants with the egg wash.
– Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.
7. **Serve:**
– Allow the croissants to cool slightly on a wire rack before serving.
Enjoy your homemade chocolate croissants!
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