Name: How to Make Chocolate Croissant
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 10 persons
Cuisine: French
Ingredients: 500 g Bakers Flour; 100 g Unsalted Butter; 285 g Pastry Margarine; 118 g Water; 50 g Brown Sugar; 7 g Instant Dry Yeast (1 packet); 118 g Liquid Milk; 12 g Salt; 2 Eggs; 1 teaspoon Lemon Juice; 2 Bar Sweetened Chocolate

Front shot of 3 pieces of Chocolate Croissant with chocolate on side

Croissants, the famous French pastry, are among the most recognizable treats you can expect to find in any Café or Bakery. This delicious puff pastry is made by repeatedly sandwiching layers of butter and dough to create a light, crispy, buttery texture and flavor. Croissants can be a savory or a sweet treat, sometimes used for sandwiches or filled with various sweet fillings. This recipe will show you how to make Chocolate Croissants from your very own kitchen. You will learn how to create the delicate layers of puff pastry and fill them with sweet, creamy chocolate. These chocolate delights are perfect for that midday cup of coffee or tea with friends. We hope you enjoy this recipe for homemade Chocolate Croissants.

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#Chocolate Desserts #Puff Pastry Desserts #Sweet Desserts #Baking

Baking Sheet

Cooling Rack

Digital Food Kitchen Scale

Plastic Wrap

Rolling Pin

Small Mixing Bowl

Stand Up Mixer

Stand Up Mixer Paddle Attachment

Vegetable Brush

Whisk

Author: Narandradath Jaikaran

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Time & Serves

Prep Time

240 mins

Cook Time

30 mins

Total Time

270 mins

Serves

10 persons

Ingredients

500 g Bakers Flour
100 g Unsalted Butter
285 g Pastry Margarine
118 g Water
50 g Brown Sugar
7 g Instant Dry Yeast (1 packet)
118 g Liquid Milk
12 g Salt
2 Eggs
1 teaspoon Lemon Juice
2 Bar Sweetened Chocolate

Instructions

Fix paddle to a stand-up mixer

Add flour, sugar, yeast, butter, and mix for 2 minutes at slow speed

Add salt, water, and milk and mix at medium speed until dough develops.

Remove to a lightly floured table.

Using a rolling pin, roll in pastry margarine following puff pastry fold method, finishing with 10" width, cover with plastic wrap and place into the refrigerated for an hour.

Cut pastry dough 5" wide

On a lightly floured surface, roll out dough 5" wide 30" long.

Cut into rectangles 5" wide x 6" long.

Place 2 squares of the chocolate across the 5" width at the end. Roll dough tightly, with chocolate encased, along the 6" length.

Place on a greased baking sheet, seam side down.

Repeat with the other pieces of dough.

Add 1 teaspoon of lemon juice to the egg and beat in a small bowl using a whisk.

Brush The croissants with egg wash.

Let croissants rise in an enclosed warm place for about 1 1/2 hours.

Preheat oven to 375 F

Once croissants have completed proofing, brush again with egg wash.

Bake until golden brown, 15-20 minutes.