Chocolate Croissants
Coooking Temperature: 400°F/ 200°C / Gas Mark 6
Calories: 17
Adjust Servings Here: 12 croissants
Description
Chocolate Croissants are flaky, buttery French pastries called 'pain au chocolat'. A yeast-based dough is laminated with layers of butter and then rolled with chocolate batons. Today, I will show you my simple and easy method to make these homemade croissants from scratch.
Ingredients
Dough
- 4 cups (500 g) All-purpose flour
- ¼ cup (50 g) Sugar
- ¼ cup (60 g) Butter (1/2 stick) unsalted, room temperature
- 1 tsp Salt
- 2 ¼ tsp (7 g) Yeast (1 packet)
- 1 cup (240 ml) Milk warm full-fat
- ½ cup (120 ml) Water warm
- ½ cup (60 g) All-purpose flour for kneading
Filling
- 24 Chocolate batons
Butter block
- 1 ½ cup (340 g) Butter unsalted
- 2 tbsp All-purpose flour
Extra
- 1 Egg for egg wash
Instructions
Dough
- In the bowl of the stand mixer with the dough hook attachment, combine water, milk, and yeast. Add the sugar - combine well.
- Add salt to the flour, then add the flour to the mixer bowl (see video).
- Combine on medium-high speed until all flour is incorporated. You may or may not need the extra flour for kneading.
- Knead on medium speed for 2 minutes until you have a fairly smooth, elastic dough.
- Next, add the room temperature butter, one cube at a time. Once all the butter is in, knead for two minutes more.
- Remove the dough from the stand mixer and shape it into a ball. Place in a lightly oiled bowl. Cover and chill in the fridge for 30 minutes.
Butter block
- In the same stand mixer with the paddle attachment (no need to clean the mixer), add the butter.
- Cream for 30 seconds. Then, add the flour and cream for 30 seconds more.
- Butter template - Use an 8-inch square baking pan or a ruler to measure the parchment paper. Fold it so you have an 8-inch square guide (see video).
- Transfer the butter onto the parchment paper. Use an offset spatula to spread the butter to an 8-inch square using the guide you created.
- Fold the paper over the butter into an 8-inch square. Then, use the rolling pin to spread the butter into the corners (see video).
- Place in the fridge for 20 to 30 minutes.
Laminate the dough
- Remove the dough from the fridge onto a lightly floured surface. Roll to a 12 x 12-inch square.
- Place the chilled butter block diagonally on the square. Then, fold the dough over and seal the edges well (see video).
- Now, roll in one direction so you have a long 10 x 20-inch rectangle. Dust off excess flour as you go.
- First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap and place into the fridge to chill for 30 minutes.
- Second fold - Roll the dough lengthways again with the short side facing you (see video) to about 10 x 20 inches long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
- Third fold - Roll the dough again lengthways with the short side facing you to about 10 x 20 inches long. Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for an hour or until well chilled. This can be chilled for up to 24 hours.
Measure the dough
- Roll the dough onto a lightly floured surface to 6 x 12 inches. Divide into 2. Place one in the fridge while you work on the second one.
- Roll the dough into a long rectangle about 8 x 24 inches.
- Cut the edges on all sides. We need to cut 1/4 inch around the edges, giving you 6 x 24 inches.
- Mark every 4-inch so you have 6 - 4 x 6-inch rectangles (see video).
Shape the croissants
- Take each rectangle. Stretch it lengthways slightly, then roll it with two batons as shown in the video.
- Place the croissant on a baking tray, making sure the edges are on the bottom.
Proof and bake
- Cover and let proof at room temperature for an hour or until almost doubled in size. Then, place it into the fridge for 30 minutes.
- Preheat the oven to 400°F / 200°C / Gas mark 6. Brush the croissants with egg wash. Bake for 18 to 20 minutes or until golden brown.
- Remove from the oven - cool on the pan for at least 10 minutes before serving.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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