Chocolate Croissant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Steps:

  • In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  • Once the dough starts to clump, turn it out onto a clean counter.
  • Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  • Cover the dough with plastic wrap and refrigerate for one hour.
  • Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  • Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  • Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  • Transfer the butter layer to the refrigerator.
  • To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  • Roll out each corner and form a 10-inch (25 cm) square.
  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  • Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  • Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  • Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
  • Fold the top half down to the middle, and brush off any excess flour.
  • Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  • Cover and refrigerate for one hour.
  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  • After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  • To form the croissants, cut the dough in half. Place one half in the refrigerator.
  • Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  • With a knife, trim the edges of the dough.
  • Cut the dough into 4 rectangles.
  • Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  • Place the croissants on a baking sheet, seam side down.
  • Repeat with the other half of the dough.
  • Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  • Place the croissants in a warm place to rise for 1-2 hours.
  • Preheat oven to 400°F (200°C).
  • Once the croissants have proofed, brush them with one more layer of egg wash.
  • Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

CHEF JOHN'S CHOCOLATE CROISSANTS

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 5h55m

Yield 6

Number Of Ingredients 11



Chef John's Chocolate Croissants image

Steps:

  • Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
  • Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
  • Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
  • Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
  • Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
  • Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
  • Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
  • Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
  • Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
  • Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
  • Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
  • Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 566.1 calories, Carbohydrate 52.7 g, Cholesterol 88.6 mg, Fat 36 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 22 g, Sodium 591.7 mg, Sugar 22.4 g

½ cup warm water (100 degrees F or 38 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons granulated white sugar
1 ¾ cups unbleached bread flour
1 ½ teaspoons kosher salt
3 tablespoons butter, room temperature, cut into pieces
1 stick unsalted European-style butter
1 cup chopped bittersweet chocolate
1 egg
1 tablespoon water
1 pinch coarse sea salt to taste

CHOCOLATE CROISSANTS

From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 1 dozen.

Number Of Ingredients 9



Chocolate Croissants image

Steps:

  • Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. , Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 451 calories, Fat 24g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 483mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.

12 unsliced croissants
2 cups milk chocolate chips
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 cup milk
4 large eggs, lightly beaten
1/2 cup half-and-half cream
3 teaspoons vanilla extract

CROISSANTS

Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 20 croissants

Number Of Ingredients 11



Croissants image

Steps:

  • Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
  • Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
  • Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
  • Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
  • Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
  • Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
  • Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
  • Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
  • Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
  • Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
  • Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
  • Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
  • Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
  • Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
  • Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
  • Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
  • Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
  • Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.

1/2 ounce active dry yeast
1/4 cup warm water (110 degrees to 115 degrees)
1/4 cup sugar
2 tablespoons unsalted butter, melted, plus more for bowl
2 1/3 cups (12 ounces) bread flour
3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
1 tablespoon salt
2 cups warm whole milk (100 degrees to 115 degrees)
1/4 cups all-purpose flour
2 cups (4 sticks) unsalted butter, slightly softened
1 large egg, lightly beaten

CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY

Here's what you need: mini croissant, semi-sweet chocolate chips, cream cheese, sugar, eggs, vanilla, milk

Provided by Tasty

Categories     Desserts

Yield 10 servings

Number Of Ingredients 7



Chocolate Cream Cheese Croissant Bake Recipe by Tasty image

Steps:

  • Preheat the oven to 350ºF (175ºC).
  • Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
  • Spray a medium-large baking pan with cooking spray and place the balls in the pan.
  • Sprinkle the chocolate chips evenly over the dough.
  • In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
  • Slowly the add milk to loosen the mixture without curdling the cream cheese.
  • Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
  • Bake for 45-50 minutes, or until the middle is cooked through.
  • Let cool for 10 minutes before serving
  • Garnish with a nice scoop of vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 2 grams, Protein 7 grams, Sugar 31 grams

10 oz mini croissant, 2 tubes, chopped
2 cups semi-sweet chocolate chips
8 oz cream cheese, 2 packages, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
½ cup milk

CHOCOLATE CROISSANT BREAD PUDDING

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10



Chocolate Croissant Bread Pudding image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
  • Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  • Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
  • Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

CHOCOLATE CROISSANTS

First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.

Provided by Nigella Lawson : Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 3



Chocolate Croissants image

Steps:

  • Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
  • Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
  • Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
  • Then carefully roll from that chocolate loaded end towards the point of the triangle.
  • You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
  • Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.

1 (13-ounce) packet ready rolled butter puff pastry
1 (100-gram) chocolate bar (milk or dark depending on taste)
1 egg beaten

CHOCOLATE CROISSANTS

Categories     Chocolate     Side     Bake     Chill     Pastry

Yield makes 8 to 10 croissants (depending on size)

Number Of Ingredients 8



Chocolate Croissants image

Steps:

  • Do ahead
  • Prepare the laminated dough as directed on page 182, up to the point of shaping and baking. When you get to the final rolling, roll into a rectangle measuring about 32 inches wide by 7 inches high.
  • Shaping and baking
  • To make the filling, melt the butter in a saucepan, then turn the heat down as low as it will go, add the chocolate, and stir until the chocolate is melted. (You can also melt the chocolate and butter together using a double boiler or using a microwave in short bursts.) Pour the chocolate mixture onto a sheet of parchment paper or a silicone mat and use a spatula to spread it into a rectangle about 1/2 inch thick. Cool until the chocolate is solid; you can put it in the refrigerator to speed this up.
  • Cut the rolled-out laminated dough into rectangles about 3 1/2 inches wide and 6 inches long (the 7-inch dough will shrink to 6 inches as you cut it). Use a metal pastry scraper or pizza cutter to cut the cooled chocolate into bars about 3 inches long and 1/2 inch wide. Lay one or two bars across the bottom of each piece of dough, then roll the croissants up into barrel shapes. Place the croissants on a parchment-lined sheet pan about 1 1/2 inches apart, seam side down. Cover loosely with plastic wrap and proof at room temperature for 2 1/2 to 3 hours. (If you don't want to bake all of the croissants at this time, place the extra croissants on a pan or in individual freezer bags and chill or freeze them.) The croissants will rise slowly and swell noticeably in size, but they won't double.
  • About 20 minutes before baking, preheat the oven to 450°F (232°C). Whisk the egg and water together, the gently brush the egg wash over the croissants.
  • Place the croissants in the oven and immediately lower the temperature to 375°F (191°C). Bake for 15 minutes, then rotate the pan and bake for an additional 15 to 20 minutes, until the croissants are a rich golden brown on all sides, without any white sections in the visible layers. If they seem to be baking unevenly or are getting too dark and have streaks of light sections, lower the oven temperature to 325°F (162°C) and extend the baking time as needed. The croissants should feel light when lifted and be flaky on the surface.
  • Cool for at least 1 hour before serving. If you like, you can garnish the croissants after they have cooled with a light dusting of confectioners' sugar tapped through a fine-mesh sieve, or remelt any leftover chocolate filling and apply a squiggle of chocolate to the top.

1 recipe laminated dough (page 181)
Filling
6 tablespoons (3 oz / 85 g) cold unsalted butter
2 cups (12 oz / 340 g) semisweet dark chocolate chips or chunks
Garnish
1 egg, for egg wash
2 tablespoons water, for egg wash
Confectioners' sugar, for garnish (optional)

EASY CHOCOLATE PUFF PASTRY CROISSANTS

For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 8 pasteries

Number Of Ingredients 8



Easy Chocolate Puff Pastry Croissants image

Steps:

  • Set oven to 350°F.
  • Grease 2 baking sheets.
  • Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
  • Cut into four even squares.
  • Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
  • Brush the edges lightly with the beaten egg.
  • Fold each square into triangles, press the edges to seal.
  • Place on the baking sheets 2-inches apart.
  • Repeat with remaining puff pastry sheet.
  • Bake for about 15-17 minutes or until puffed and golden brown.
  • Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
  • In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
  • Stir/whisk in the confectioners sugar until combined.
  • Add in water until the icing is smooth and desired consistency for drizzling.
  • Drizzle over the pastries.
  • Sift lighty with confectioners sugar if desired.

Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8

2 puff pastry sheets, thawed (use one 17-ounce box)
1 -1 1/2 cup milk chocolate chips
2 ounces semisweet chocolate, broken into pieces
1 egg, slightly beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water (more or less as needed)
confectioners' sugar, for sprinkling

CHOCOLATE CROISSANT PUDDING

This new twist on traditional bread pudding is a decadent and delicious family favorite! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 8



Chocolate Croissant Pudding image

Steps:

  • Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

Nutrition Facts : Calories 400 calories, Fat 21g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 178mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 9g protein.

6 day-old croissants, split
1 cup semisweet chocolate chips
5 large eggs
12 large egg yolks
5 cups half-and-half cream
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1 tablespoon coffee liqueur, optional

CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)

It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.

Provided by Nancy Silverton

Categories     Bread     Chocolate     Dairy     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Mother's Day     New Year's Day     Shower     Pastry     Gourmet     Small Plates

Yield Makes 16 pastries

Number Of Ingredients 4



Chocolate-Filled Croissants (Pains au Chocolat) image

Steps:

  • Roll out and cut dough:
  • Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
  • Form pains au chocolat:
  • Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
  • Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
  • Let pains au chocolat rise:
  • Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
  • Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
  • Bake pains au chocolat:
  • Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
  • Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.

1/2 recipe croissant dough (1 lb 6 oz), chilled
32 bittersweet chocolate batons (6 oz)
Special Equipment
Ruler, pastry brush, parchment paper, 2 garbage bags (unscented), spray bottle with water

CROISSANTS

This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process - gauging the butter temperature, learning how much pressure to apply to the dough while rolling - become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time P1D

Yield 8 croissants

Number Of Ingredients 11



Croissants image

Steps:

  • Twenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.
  • Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.
  • Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a "+." (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.
  • As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. (Don't worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you're wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.
  • Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.
  • Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.
  • Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.
  • You're going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.
  • Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don't need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.
  • Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, 1/4-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. (It's OK if the shorter sides round a bit - you're going to trim them.)
  • Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.
  • Dust any flour off the dough's surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a "book," that's four layers thick. This is a "double turn," and it has now quadrupled the number of layers of butter inside the dough.
  • Wrap the book tightly in the reserved plastic. If it is thicker than about 1 1/2 inches, or if it's lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.
  • Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.
  • Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a "simple turn," tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.
  • Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants, see recipes.
  • Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.)
  • As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles.
  • Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length.
  • Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand.
  • Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as they proof: They're very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal.
  • Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  • In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough.
  • Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

4 2/3 cups/605 grams all-purpose or bread flour, plus more for dusting
1/3 cup/66 grams granulated sugar
1 tablespoon plus 1/2 teaspoon/12 grams kosher salt
2 1/4 teaspoons/7 grams active dry yeast
3/4 cup plus 2 tablespoons/214 grams water, at room temperature
1/2 cup/120 grams whole milk, at room temperature
1/4 cup/57 grams unsalted butter, cut into 1/2-inch pieces, chilled
1 1/2 cups/340 grams unsalted European or European-style butter (3 sticks), chilled
All-purpose flour, for rolling
1 large egg yolk
1 tablespoon heavy cream

CHOCOLATE CROISSANT PUDDING

This makes a soft custardy bread/croissant pudding & the croissant pieces poking out of the custard get wonderfully crunchy - an extra bonus! Wild Turkey Liqueur is an American classic - a wonderful treasure that certainly deserves a place next to the esteemed Drambuie on one's liqueur shelf. From Joachim Splichal of the Patina Group via the LA Times Food & Drink Weekly Guide.

Provided by Busters friend

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13



Chocolate Croissant Pudding image

Steps:

  • Wild Turkey sauce:.
  • In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan. Bring just to a boil. Remove from the heat; infuse for 5 minutes, then strain.
  • In an electric mixer or with a whisk, beat the egg yolks with the sugar until pale and thickened. Pour about one-fourth of the hot milk into the egg yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and stir constantly over medium low heat until thickened. Do not allow to boil.
  • Strain into a clean pan and add the liqueur. Chill.
  • Pudding:.
  • Heat the oven to 350 degrees. Place the croissant halves on a baking sheet and toast until golden brown, about 8 to 10 minutes. Remove from the oven and cool. Break into half-inch pieces and set aside.
  • Heat the cream with the vanilla bean in a saucepan over medium low heat until it just simmers. Remove from the heat; infuse for 5 minutes. Remove vanilla bean.
  • In a medium mixing bowl, whisk the egg yolks and sugar together until pale and thickened. Gradually whisk the warm cream into the egg yolks, then return to a clean saucepan. Over medium low heat, bring the mixture to just below a boil, stirring constantly until thickened, about 8 minutes. Immediately remove from heat.
  • Combine the croissant pieces and chopped chocolate in a bowl. Divide mixture evenly among 6 (8-ounce) ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked.
  • Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake at 350 degrees, until just set, 25 to 30 minutes. At this stage, the puddings can be cooled and refrigerated for several hours or overnight.
  • Before serving, place in a 400-degree oven and heat for 4 to 5 minutes, or until warm throughout. Dust the top of each warm pudding with a little powdered sugar and serve with chilled sauce.

Nutrition Facts : Calories 622.1, Fat 45.6, SaturatedFat 26.1, Cholesterol 454.5, Sodium 345.1, Carbohydrate 44.6, Fiber 1, Sugar 26.7, Protein 10.1

1 cup milk
1/2 vanilla bean, halved lengthwise and seeds scraped out
4 large egg yolks
1/4 cup granulated sugar
1 tablespoon Wild Turkey bourbon (or to taste)
4 croissants, cut in half horizontally (4-inch approx size)
2 cups whipping cream
1/4 vanilla bean, halved lengthwise and seeds scraped out
5 large egg yolks
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
8 ounces bittersweet chocolate, coarsely chopped (about 1 1/2 cups)
1 tablespoon powdered sugar

More about "chocolate croissant recipes"

FRENCH CROISSANTS |CHOCOLATE CROISSANTS (40 STEP-BY-STEP …
Cut the croissants 3 1/2 inches wide by 8 inches high. Roll them like a jelly roll (see photos) and press down to seal. Place them on a parchment-lined sheet pan and egg wash only the surface (not the sides). Put them back …
From bessiebakes.com
french-croissants-chocolate-croissants-40-step-by-step image


CHOCOLATE FILLED CROISSANTS ⋆ THE GARDENING FOODIE
Add a piece of chocolate to the wide end then roll the dough up. Place, tip side down, on a tray lined with baking paper. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray. Leave to rise on the …
From thegardeningfoodie.com
chocolate-filled-croissants-the-gardening-foodie image


CHOCOLATE CROISSANT RECIPE - EASY CHOCOLATE CROISSANTS …
Preheat oven to 425 degrees F and line a cooking sheet with foil or parchment. Place an oven rack on the lowest level. Cut each croissant in-half horizontally, but not all the way through. Place each croissant on the cooking …
From thecookierookie.com
chocolate-croissant-recipe-easy-chocolate-croissants image


EASY, 30 MINUTE CHOCOLATE CROISSANTS - INSPIRED TASTE
Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat. Beat the egg and water in a small bowl with a fork or whisk then set aside. Lightly flour your work surface. Unfold the …
From inspiredtaste.net
easy-30-minute-chocolate-croissants-inspired-taste image


3-INGREDIENT CHEATER’S CHOCOLATE CROISSANTS – THE …
Prepare a baking sheet lined with parchment paper. Set aside. On a lightly floured surface, place puff pastry and roll out slightly with a floured rolling pin. Cut into 9 (5-inch) squares. Cut or break up chocolate bar into 9 (1 inch x …
From thecomfortofcooking.com
3-ingredient-cheaters-chocolate-croissants-the image


CHOCOLATE CROISSANT | FOOD FROM PORTUGAL
Place in a bowl the flour, 25 grams / (1 ounce) margarine, salt, sugar, and knead well. Then, add the milk and the eggs and continue to knead. Finally, add the baker’s yeast and mix everything well. Sprinkle a table with a little flour. Place …
From foodfromportugal.com
chocolate-croissant-food-from-portugal image


CHOCOLATE CROISSANT BREAKFAST BAKE | FOODTALK
Break the croissants into bite-size pieces and add them into the mixing bowl with the egg mixture. Also, add half of the chocolate chips. Toss the croissant pieces and chocolate chips to coat evenly in the egg mixture. Pour mixture evenly into the prepared baking dish and top with remaining chocolate chips. Bake at 350 degrees for about 35-40 ...
From foodtalkdaily.com


STARBUCKS CHOCOLATE CROISSANTS - MOM MAKES DINNER
Preheat oven to 350 degrees. Unroll the puff pastry and slice into 2x3 inch rectangles. Place a tablespoon of chocolate chips in the center. Pinch the edges, leaving the side edges open. Bake for 10-12 minutes or until the tops are golden brown and the chocolate is melted out a bit. Remove, allow to cool and serve.
From mommakesdinner.com


EASY CHOCOLATE CROISSANT RECIPE - HOME. MADE. INTEREST.
Dust a rolling pin with flour and lightly roll dough out into a rectangle approximately 14 inches wide by 12 inches tall. Step 2 – Fill shape and fill the dough. Cut the dough into 6 triangles. Next, cut the chocolate bar into about half ounce pieces. Place a piece of chocolate into the wide end of each triangle.
From homemadeinterest.com


CHOCOLATE CROISSANT – CHOCOLATINE – JUSTALITTLEBITE
100g chocolate (milk) 100 g of dark chocolate (54/58%) Mix together both chocolates (just melted – do not overheat) and praliné. Chill the mixture on a small pan lined with parchment paper or plastic wrap. 2.4″x0.4″/6x1cm cut into 12g bars (2 per serving). Keep it in the freezer until you’re ready to use it.
From justalittlebite.com


CHOCOLATE CROISSANT RECIPE
At the wide base end of each triangle, make a 2-inch vertical slit. Add 2 tablespoons of chocolate chips to each wide base of the triangles. Roll the dough to form croissant shapes for each triangle. Place the croissants at least 1 inch apart on lined baking sheet.
From mashed.com


HOW TO MAKE CHOCOLATE CROISSANT - BUTTER WITH A SIDE OF …
Mix the Croissant Dough. Combine the dry ingredients in a bowl. (You can use an electric mixer!) Cut the butter into small cubes and fold into the mixture until butter is coated in flour. Add in the milk and stir to combine. Turn the dough out onto a floured surface to finish combining if necessary.
From butterwithasideofbread.com


CHOCOLATE CROISSANT BREAKFAST BAKE - PLAIN CHICKEN
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Place croissant pieces in prepared pan. Sprinkle with chocolate chips. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
From plainchicken.com


HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT)
Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and …
From sallysbakingaddiction.com


PUFF PASTRY CHOCOLATE CROISSANTS • FOOD FOLKS AND FUN
Whisk together the egg and one tablespoon of water. brush the tops and sides with the egg wash. Repeat this process with the second puff pastry sheet. Finally, bake the pastries for 14-15 minutes and place the baking sheets on a wire rack to cool after baking. Dust the croissants with powdered sugar before serving.
From foodfolksandfun.net


CHOCOLATE CROISSANT
Menu / Bakery / Chocolate Croissant. Chocolate Croissant. 340 calories. Add to Order. Select a store to view availability. Customizations. Warming. Warmed; Edit Warming Options. 50 ★ Stars item. Light, flaky, real butter croissant dough wrapped around two chocolate batons creates a perfect balance that'll satisfy your sweet tooth and bring on a moment of bliss. - …
From starbucks.ca


HOMEMADE CHOCOLATE CROISSANTS - GEMMA’S BIGGER BOLDER BAKING
Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base. Cut a small slit in the centre of each triangle base. Gently stretch the corners and tip, add your chocolate to the wide end then loosely roll the dough up. Place, tip side down, on a large tray lined with baking paper.
From biggerbolderbaking.com


CHOCOLATE CROISSANT RECIPE: DELICIOUS BREAKFAST FOR MORNINGS!
Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or a non-stick baking mat. Beat the egg and water in a small bowl with a fork or whisk then set aside. Lightly flour your work surface. …
From getarecipes.com


CHOCOLATE CROISSANT FRENCH TOAST CASSEROLE RECIPE - KITCHN
Nuts: You can add 1/2 to 1 cup chopped nuts like almonds, hazelnuts, and/or pecans if desired. Sprinkle between the layers of croissant along with the 1 cup chocolate chips. Storage: The baked casserole can be refrigerated, loosely covered in plastic wrap, for up to 3 days. Reheat in a 350ºF oven until warmed through, 10 to 15 minutes.
From thekitchn.com


SHORTCUT CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT) - THE CHUNKY CHEF
Thaw puff pastry. It doesn’t need to be completely thawed, but you need it to be pliable enough to work with. Make egg wash. This is just whisking egg and water together. Assemble croissants. Slice puff pastry into 8 sections, add chocolate in the center, fold puff pastry over the chocolate, then brush with egg wash. Bake.
From thechunkychef.com


CHOCOLATE CROISSANTS - ADD A FESTIVE FLAVOUR - THE SOUTH AFRICAN
Method. Place the flour, sugar, yeast, cocoa powder and salt in a large bowl and whisk together until combined. Slice the butter into 1/8 …
From thesouthafrican.com


PAIN AU CHOCOLAT VS. CHOCOLATE CROISSANT: DIFFERENCES
Chocolate Croissant: Calories. Pain au chocolat contains 470 calories per 100 grams, while a chocolate croissant has an average of 427 calories per 100 grams. Pain Au Chocolat Vs. Chocolate Croissant: Dough. Pain au chocolat and chocolate croissant are made with the same layered kind of dough (that’s probably the main reason most people call ...
From juliescafebakery.com


CHOCOLATE CROISSANTS | RICARDO
Let rise at room temperature for 1 hour or until the dough has doubled in volume. With the rack in the middle position, preheat the oven to 350°F (180°C). With a pastry brush, gently brush the dough rolls with the beaten egg, covering them completely. Bake for 25 minutes or until golden. Let cool on a wire rack.
From ricardocuisine.com


CHOCOLATE CROISSANT-EASY FOOD - APPS ON GOOGLE PLAY
chocolate croissant-easy food content: - chocolate croissant - pain au chocolat - chocolate filled croissants - chocolate croissant calorie - paris baguette chocolate croissant download chocolate croissant-easy food now. Updated on. May 5, 2022. Entertainment. Data safety. arrow_forward. Safety starts with understanding how developers collect and share your data. …
From play.google.com


CHOCOLATE CROISSANTS RECIPE | TASTE OF FRANCE
14 Whisk the egg wash ingredients together and brush over the tops of the croissants. Place a bowl of boiling water in a cool oven (75°F/25°C/gas on lowest setting), put the croissants on a non-stick baking sheet above, and let them rise for 3 hours. Remove and preheat the oven to 350°F (180°C/Gas mark 4).
From tasteoffrancemag.com


EASY CHOCOLATE CROISSANTS - DAILY DISH RECIPES
Bake in a 350 degree F oven for 12-15 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes. Melt your chocolate for drizzling, if desired. Drizzle chocolate over the tops of each crescent. Sift powdered sugar over each crescent before serving, if …
From dailydishrecipes.com


HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) - CHISEL
Brush the chocolate croissants with the beaten egg, saving the rest of the egg wash for later. Cover and place the croissants in a warm place to rise for 2 hours. Preheat oven to 400°F. Brush the proofed croissants with egg wash one more time. Bake for 20 minutes, or until golden browned, rotating halfway through.
From chiselandfork.com


CHOCOLATE CROISSANTS - PAIN AU CHOCOLATE (VIDEO) - VEENA AZMANOV
Homemade Croissants with Chocolate - Pain Au Chocolate. 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. Pro tip - The dough should be soft, smooth, and elastic.
From veenaazmanov.com


CHOCOLATE CROISSANT BREAKFAST CASSEROLE – WHAT'S FOR DINNER MOMS?
Preheat oven to 350 degrees. Spray a 9×13-pan with non-stick cooking spray. Sprinkle croissant pieces in pan. Sprinkle chocolate chips over the croissant pieces.. Mix cream cheese, sugar, eggs and vanilla in bowl until smooth and creamy. Add milk and mix until combined. Pour evenly over croissant pieces.
From whatsfordinnermoms.com


CHOCOLATE CHIP CROISSANT CASSEROLE - DINNER, THEN DESSERT
In a large bowl, whisk together the cream cheese, sugar, eggs, milk and vanilla. Add in the croissants and chocolate chips and toss well to combine. Pour into greased 9x13 baking dish. Let sit for 5 minutes. Bake, covered for 30 minutes. …
From dinnerthendessert.com


CHOCOLATE CROISSANTS - FOOD NETWORK
1. Preheat the oven to 200°C. Line a sheet pan with parchment paper. 2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butte.
From foodnetwork.co.uk


26 CROISSANT FILLINGS FOR THE PERFECT PASTRY - INSANELY GOOD
Cut apples into thin slices and coat it with a mixture of cinnamon, sugar, and nutmeg. Let it rest for 30 minutes so the apples have time to absorb all that irresistible flavor. Next, top your triangular dough with a layer of apples. Roll it up to a crescent and bake for 15 to 20 minutes. Boy oh boy, what a treat!
From insanelygoodrecipes.com


Related Search