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Homemade Chocolate Croissants (Pain au Chocolat)

Homemade Chocolate Croissants (Pain au Chocolat)
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These homemade chocolate croissants, also known as Pain au Chocolat, offer a delightful combination of flaky pastry and rich chocolate. This recipe guides you through creating a classic French pastry from scratch, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk, warmed
  • 1 large egg
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch pieces
  • 4 ounces dark chocolate, cut into 1/4-inch sticks or chunks
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let it sit for 5 minutes until foamy.
  2. Add warm milk and egg to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight.
  6. On a lightly floured surface, roll the cold dough into a 16×12-inch rectangle.
  7. Arrange the cold butter pieces over two-thirds of the dough, leaving a 1-inch border on one short side.
  8. Fold the unbuttered third of the dough over the middle third. Then, fold the remaining buttered third over the top, like a letter. This is the first ‘turn’.
  9. Rotate the dough 90 degrees. Roll it out again to a 16×12-inch rectangle. Repeat the folding process (this is the second ‘turn’).
  10. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  11. Repeat steps 7-9 two more times, chilling the dough for 30 minutes after each turn (for a total of 4 turns).
  12. After the final turn and chilling, roll the dough into a 20×12-inch rectangle.
  13. Cut the dough into 8 equal rectangles (approximately 5×6 inches each).
  14. Place a chocolate stick or chunk at one end of each rectangle. Roll the dough tightly to enclose the chocolate.
  15. Arrange the rolled croissants on a baking sheet lined with parchment paper, leaving space between them.
  16. Cover the croissants loosely with plastic wrap and let them rise in a warm place for 1-2 hours, or until doubled in size.
  17. Preheat your oven to 400°F (200°C).
  18. Brush the risen croissants with the beaten egg wash.
  19. Bake for 15-20 minutes, or until golden brown and puffed.
  20. Let cool slightly on a wire rack before serving.

Notes

  • Ensure your butter is very cold for the lamination process.
  • Do not overwork the dough during kneading to maintain its delicate texture.
  • The rising time can vary depending on the warmth of your kitchen.
  • For best results, consume the croissants on the day they are baked.

Nutrition

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