Chocolate Croissants (or Pain au Chocolat) are flaky, buttery pastries filled with rich chocolate. These delightful treats are perfect for breakfast, brunch, or as a sweet snack, and they bring a touch of French bakery charm to your kitchen.
Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup whole milk (warm, about 110°F or 43°C)
- 1 large egg (beaten, for egg wash)
For the Butter Layer:
- 1 cup unsalted butter (cold, in a block)
For the Filling:
- 1 cup semi-sweet chocolate chips (or chocolate batons)
Timing
Making Chocolate Croissants takes about 30 minutes for preparation, 2 hours for chilling and rising, and 20-25 minutes for baking.
Instructions
Step 1: Prepare the Dough
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Combine Ingredients: Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Prepare the Butter Layer
- Prepare Butter Block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 1/2 inch thick (approximately 8×6 inches). Chill in the refrigerator while the dough rises.
Step 3: Laminate the Dough
- Roll Out Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 16×10 inches.
- Incorporate Butter: Place the chilled butter block in the center of the dough rectangle. Fold the dough over the butter, pinching the edges to seal.
- Roll and Fold: Roll the dough into a long rectangle (about 24×10 inches). Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Repeat: Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
Step 4: Shape the Croissants
- Roll Out Dough Again: After the final chill, roll the dough into a large rectangle (about 24×12 inches).
- Cut Triangles: Cut the dough into triangles (about 4-5 inches wide at the base).
- Add Chocolate: Place a few chocolate chips or a chocolate baton at the wide end of each triangle.
- Roll Croissants: Starting from the wide end, roll the triangles tightly towards the point. Place them seam-side down on a baking sheet lined with parchment paper.
Step 5: Second Rise
- Cover and Rise: Cover the croissants with a clean kitchen towel and let them rise for about 1 hour, or until puffy.
Step 6: Bake
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Egg Wash: Brush the tops of the croissants with the beaten egg for a golden finish.
- Bake: Bake for 20-25 minutes, or until golden brown and flaky.
Step 7: Cool and Serve
- Cool: Allow the croissants to cool on a wire rack for a few minutes.
- Enjoy: Serve warm and enjoy the flaky, chocolate-filled goodness!
Step 8: Dig In
- Savor the Flavor: Delight in the buttery, flaky layers and rich chocolate filling of these delicious croissants!
Nutritional Information
Here’s a quick overview of the nutritional content of Chocolate Croissants (per croissant, based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 6g |
| Fat | 18g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 5g |
Tips for Customization
- Chocolate Variations: Try using dark chocolate, white chocolate, or even Nutella for a different flavor.
- Add Nuts: Incorporate chopped nuts like hazelnuts or almonds for added texture.
- Serving Suggestions: Serve with a side of fresh fruit or a dusting of powdered sugar for extra sweetness.
Conclusion
Chocolate Croissants are a delightful treat that brings the essence of French pastry to your home. With their flaky layers and rich chocolate filling, these croissants are sure to impress anyone who tries them. Enjoy this delightful recipe!
Chocolate Croissants Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Total Time:
2 hours 30 minutes
Ingredients
- For the Dough:
- • 2 1/4 cups all-purpose flour
- • 1/4 cup granulated sugar
- • 1 teaspoon salt
- • 1 packet (2 1/4 teaspoons) active dry yeast
- • 3/4 cup whole milk (warm, about 110°F or 43°C)
- • 1 large egg (beaten, for egg wash)
- For the Butter Layer:
- • 1 cup unsalted butter (cold, in a block)
- For the Filling:
- • 1 cup semi-sweet chocolate chips (or chocolate batons)
Instructions
- Combine the warm milk and yeast in a small bowl and let sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture to the dry ingredients and mix until a dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
- Place the cold butter between two sheets of parchment paper and roll it into a rectangle about 1/2 inch thick. Chill in the refrigerator while the dough rises.
- Punch down the risen dough and roll it into a rectangle about 16x10 inches.
- Place the chilled butter block in the center of the dough and fold the dough over the butter, pinching the edges to seal.
- Roll the dough into a long rectangle (about 24x10 inches), fold into thirds like a letter, wrap in plastic, and refrigerate for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each fold.
- Roll the dough into a large rectangle (24x12 inches). Cut into triangles about 4-5 inches wide at the base.
- Place a few chocolate chips or a chocolate baton at the wide end of each triangle. Roll the triangles tightly toward the point and place seam-side down on a parchment-lined baking sheet.
- Cover the croissants with a kitchen towel and let rise for 1 hour or until puffy.
- Preheat the oven to 400°F (200°C). Brush the tops with the beaten egg.
- Bake for 20-25 minutes, until golden brown and flaky.
- Cool on a wire rack for a few minutes and serve warm.
