This Guide Is Your Sign To Make The Most Indulgent Chocolate Dessert – Croissants

Chocolate croissants or pain au chocolats are a delectable combination of flaky pastry and intense chocolate. its many layers are folded delicately and perfectly onto each other and it offers a great amalgamation of flavours from the buttery and soft outside to the melting, rich filling inside. Each bite is a combination of flavour and texture that’s unique and delicious with every bite. Making this dish can be slightly challenging for novice bakers. But we’re here to help! Follow this detailed guide and you’re on your way to making a sweet and flaky chocolate croissant, that will soon feature in your list of French dessert recipes easy to make.

Ingredients:

• 56 g unsalted butter, softened to room temperature
• 500 g all-purpose flour (spooned & leveled), plus more for rolling/shaping
• 50 g granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 360 ml cold whole milk
• 113 g semi-sweet or bittersweet chocolate, coarsely chopped
• optional: confectioners’ sugar for dusting

For the butter layer:

• 340 g unsalted butter, softened to room temperature
• 16 g all-purpose flour
• For the egg wash:
• 1 large egg
• 30 ml whole milk

Directions:

• Cut the butter into cubes and place them in a bowl. Beat with a handheld mixer or a stand mixer with a paddle attachment.
• Once it is soft and creamy, add the flour, sugar, salt and yeast. Beat on low speed.
• Then slowly pour in the milk and continue to beat.
• Then bring the dough out on a floured work surface and start to knead the dough. If it's too sticky, add more flour. Once kneaded, the dough should still be soft. Do not overknead. You’ll know it's done when you poke the dough with your finger and it bounces back.
• Gently flatten the dough into a disc and cover it with plastic wrap. Place it in the fridge for 30 minutes.
• Then remove from the fridge and start flattening the dough. Roll it out into a rectangle. Place this on a baking sheet and cover with plastic wrap. Place the sheet in the fridge and let it rest for 4 hours or overnight, if possible.
• In a bowl, beat the butter and flour until well incorporated. Transfer this mixture on a baking sheet lined with parchment paper. Spread it out into a rectangle and place this sheet in the fridge too, for 30 minutes. You want it to be firm but still pliable.
• Remove the dough and butter from the trays. Place the dough on the work surface and place the butter layer on it, in the centre. Fold each end of the dough over the butter. Seal the dough edges over the butter. Roll the dough out. Then fold the dough into thirds as though you were folding a letter. Then roll the dough out again. Now fold the dough lengthwise into thirds. Cover and place in the fridge for another 30 minutes.
• Remove from the fridge and roll teh dough out again into a rectangle. Fold into thirds again. Then refrigerate for 4 hours or overnight.
• Then remove from the fridge and place the dough on a lightly floured working space. Roll the dough into a rectangle. Use a pizza cutter or knife to slice the dough into half. Slice those into four halves and then into two halves.
• Now work with one rectangle at a time. Roll out one of them, place a few pieces of chocolate on one end and tightly roll the dough around it. Place the shaped croissants on lined baking sheets. Place in the fridge for about 12 hours.
• Preheat the oven to 350F or 177C.
• In a bowl, add the egg and milk and whisk thoroughly. Remove the croissants from the fridge. Brush them with the egg wash.
• Then bake the croissants for about 20 minutes, until golden brown.
• Then remove from the oven and place on a wire rack to cool.
• Add any toppings, if desired. Serve warm.

Notes, tips and tricks:

• Leftover croissants can be stored at room temperature for four days and in the fridge for a week. They can also be frozen for up to three months. Thaw overnight in the fridge and warm before eating.
• Keep in mind that the dough should always be cold. While you're working it, it will warm up. So you might need to refrigerate more times than mentioned here.