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Chocolate Croissants

Chocolate Croissants
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Chocolate Croissants are flaky, buttery pastries filled with rich, gooey chocolate, perfect for breakfast, brunch, or a luxurious snack. This recipe guides you through making classic chocolate croissants from scratch, highlighting how to achieve flaky layers, a golden crust, and decadent chocolate filling with simple ingredients and easy-to-follow steps.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup warm milk (about 110°F/43°C)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (softened for dough, plus 1/2 cup chilled for lamination)
  • 1 egg (for egg wash)

Filling

  • 8 ounces high-quality chocolate bars (dark, semi-sweet, or milk chocolate)

Instructions

  1. Prepare the Dough: Begin by activating the yeast in warm milk combined with a pinch of sugar, letting it bubble gently for about 5-10 minutes. In a large bowl, mix together the flour, granulated sugar, and salt. Gradually add the milk and yeast mixture, then incorporate the softened butter. Knead the dough until smooth and elastic, about 8-10 minutes.
  2. Laminate with Butter: Roll out the dough into a large rectangle. Place a chilled slab of unsalted butter in the center. Fold the dough over the butter from all sides encasing it completely. Roll the dough out again and fold it into thirds. Repeat this rolling and folding process 3-4 times to create distinct layers of butter and dough.
  3. Chill and Rest: Wrap the laminated dough tightly in plastic wrap and refrigerate for at least one hour or overnight. This step helps the butter to firm up and the gluten to relax, essential for flaky pastry layers.
  4. Shape the Croissants: Roll out the cold dough into a large rectangle roughly 1/4 inch thick. Cut the dough into triangles. Place a piece of chocolate bar near the wide base of each triangle, then roll the dough toward the tip, sealing the edge gently. Place each shaped croissant on a baking sheet lined with parchment paper.
  5. Proof the Croissants: Allow the shaped croissants to rest in a warm place until they double in size, about 1 to 2 hours. This proofing step gives the croissants their airy, puffed texture before baking.
  6. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Brush each croissant with a beaten egg wash to ensure a glossy golden crust. Bake for 15-20 minutes, or until the croissants are puffed, golden brown, and crisp. Remove from oven and cool slightly before serving.

Notes

  • Keep all ingredients, especially butter and dough, cold during lamination to achieve optimal flaky layers.
  • Use good-quality chocolate bars with high cocoa content for the best flavor.
  • Do not over-proof the croissants; they should double in size but not more to avoid collapsing during baking.
  • Roll dough evenly and always in one direction to maintain proper layering.
  • For shiny, golden croissants, brush with egg wash diluted with a little water or milk before baking.

Nutrition

Keywords: Chocolate Croissants, French pastry, puff pastry, baked chocolate pastry, breakfast pastry, homemade croissants

Find it online: https://tastebudtrek.com/chocolate-croissants/