Chocolate layered Croissants. Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Homemade Chocolate Croissants (Pain Au Chocolate). Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
Before starting this Pain au Chocolat recipe, make sure you have organised all the necessary ingredients. It's also known elsewhere as simply a chocolate croissant—and whatever you want to call it, the chocolatine is, at. Enjoy warm Chocolate Croissants fresh out of the oven. You can cook Chocolate layered Croissants using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate layered Croissants
- Prepare 2 of & 1/2cups all purpose flour.
- Prepare 1 tbsp of active dry yeast.
- You need 1/2 cup of warm milk.
- It’s 1/4 cup of warm water.
- Prepare 1 pinch of salt.
- You need 2 tbsp of butter.
- It’s 1 tsp of vanilla essence.
- You need of For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate.
- It’s of For the egg wash:1 egg and 1 tbsp milk.
Making these flaky and buttery pastries One of my baking dreams is to make croissants. Those flaky, buttery layers of pastries seem so. Bite into a buttery crisp Chocolate Croissant and enjoy the hidden chocolate. This recipe is the same as for the Homemade Croissants.
Chocolate layered Croissants step by step
- Mix together milk, water and yeast and let sit for 5-10 minutes to poof.
- Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes..
- Cover the dough and let poof for about an hour or until dough doubles in size..
- After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes..
- After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together..
- Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling..
- After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes).
- On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly..
- Do this for all the other pieces.
- Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) Place in the oven to poof(without switching it on) for 10 minutes..
- Pre heat your oven to 180°C and bake for 15 minutes. Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes..
PreparationRoll out and cut dough: Roll out dough on a lightly floured surface, dusting with flour as necessary. We have officially begun year two of Chocolate Croissants! The difference between now and last year is the thousands of friends we've. A good chocolate croissant (for the purpose of this post, I will call them that) should strike the perfect balance between flaky and buttery. The chocolate should be dark and bitter rather than sweet.