Chocolate croissants

A croissant is a type of flaky pastry or sandwich cookie that originated in the early 20th century. Bread dough, often using butter as its fat, is rolled into thin layers and then layered with various types of sweetened or savory mixtures such as jam, honey, almond paste,…

The “where to buy chocolate croissant” is a French pastry made from croissant dough and filled with chocolate. It’s a very popular pastry in France, but it can be hard to find outside of the country.

Yumsauce. Julia Child, the pioneer of French-American food and an all-around outstanding baker, is the source of these croissants. These criossants will come out light and fluffy and delightfully delicious if you can get them right, which believe me is tougher than you think! My buddy Mallory and I were practically mad trying to roll out the dough without the butter leaking out (let’s just say we ended up with a dough that looked a little shabby…) Because this is such a lengthy procedure, I copied the instructions from blogger Cenk; thank you, Cenk, for your excellent instructions. The only change is that I shaped my croissants into rectangles before inserting two chocolate chunks in the center and forking the dough shut. So enjoyyyyyyyyyyyyyyyyyyyyyyyy

For the croissants, follow these instructions:

a quarter ounce (1 package) dry yeast that is active 3 3/4 cups all-purpose flour, unbleached a third cup of sugar 2 teaspoons of salt 1 gallon of milk 4 1/2 pound unsalted cold butter, cubed into 1/2 inch cubes 2 tblsp flour (all-purpose) 1 egg and 1 tablespoon cold water, beaten

In the bowl of a mixer equipped with a dough hook, combine the yeast, flour, sugar, salt, and 1 cup milk. Mix for 1 to 2 minutes on the lowest speed, or until a soft, wet dough forms on the hook. If the dough is too dry, add a tablespoon of milk at a time. If the dough needs extra liquid, it usually only needs about 3 tablespoons, but check carefully since you want all of the flour soaked. Stop the mixer and examine the contents of the bowl. Add a few more drops of milk if the hook hasn’t taken up all of the flour from the bottom of the bowl.

Set the mixer to high and knead the dough for approximately 4 minutes, or until it is smooth and elastic, no longer sticky, and has the consistency of soft butter. Remove the dough from the mixer after 3 minutes to ensure that all of the ingredients are fully incorporated, and then return the plum size pieces to the bowl with the mixer on high speed. The components will stay separate for a brief while before coming together and the dough will be ready.

Remove the dough from the mixer and wrap it in plastic before placing it in a plastic bag with enough space for expansion. Allow the dough to rest for 30 minutes at room temperature to allow the gluten to relax before refrigerating it for 8 hours or overnight.

Attach the paddle to your mixer and beat the butter and flour on high speed for 2 minutes, or until smooth and the consistency of croissant dough. To make sure the butter is well incorporated, reach into the bowl and poke about in it with your fingertips; if any lumps appear, just squish them between your fingers. Scrape the butter onto a big piece of plastic wrap and smack it around a few times to remove any air. Form it into an oval with a length of 5 to 6 inches and a thickness of 1 inch. Wrap it firmly in plastic wrap and store it in the refrigerator until required. The dough and butter may be refrigerated at this stage; thaw overnight in the refrigerator before continuing with the recipe.

Sprinkle the top of the croissant dough with flour and place it on a thoroughly floured big work surface (marble is best). Roll the dough into an oval about 10 inches wide and 17 inches long using a large rolling pin. Remove any extra flour from the dough using a pastry brush. To produce a neat package, center the oval of cooled butter over the oval of dough and fold the top and bottom of the dough over the butter. To make a perfectly sealed rectangle, gently and evenly stretch the folded layers of dough out to the sides and press the corners down firmly with your hands.

Now is the time to use your French rolling pin (one without handles). To uniformly spread the butter, hold one side of the dough stable with your hand and pound the other side softly but firmly with the rolling pin. The butter will move out into the cracks as you smash the dough. Strike the dough on the opposite side in the same manner. You should have a 1 inch thick rectangle approximately 14 inches long and 6 inches wide after hammering.

Roll out the dough, keeping the work surface and the top of the dough thoroughly floured. If this is your first time working with croissant dough, you may want to roll it out a little to distribute the butter, place it on a baking sheet lined with flour-dusted parchment paper, cover it with plastic, and chill it for 1 to 2 hours before baking. This way, the dough will not become soft or the butter will not seep out. (Make sure the dough is completely covered each time you wrap it; even a little amount of air may cause the dough to produce an undesirable skin.) Make your first turn if you have experience, are feeling brave, or have dough that is still refrigerated.

With the long side facing you, roll the dough into a rectangle 24 to 26 inches long and approximately 14 inches broad. (You may think you’re rolling the dough backwards, and you are.) Brush off any excess flour and fold the dough inward into thirds, as if it were a pamphlet, starting from the left and right edges, to make a package approximately 8 inches wide by 14 inches long.

Transfer the dough to a parchment-lined baking sheet, mark the paper with “1 turn” so you know what you’ve done, then cover and chill for at least 2 hours. After this or any other spin, the dough may be frozen. Thaw in the refrigerator overnight before using.

Place the dough so that the 14-inch side is on the left and the 14-inch side is on the right. (The dough need two more twists; you’ve already given it one quarter-turn.) Roll the dough into a rectangle 24 to 26 inches long by approximately 14 inches broad, making sure the work area is properly floured at all times. (You may see that the dough has cracked somewhat on the second and third spins.) That’s normal; it’s caused by the yeast. Don’t be concerned; just flour the dough and work area and continue.)

Fold the dough in thirds, like you did previously. Place it on the parchment, make a “2 turns” mark on the paper, cover, and chill for at least 2 hours.

Begin anew with a 14-inch side that runs from your left to right. Roll the dough into a 24 to 26-inch-long by 14-inch-wide rectangle. Fold the dough’s left and right edges toward the center, leaving a little room in the middle, and then fold one side over the other, as if closing a book. This is the well-known double turn, sometimes referred to as “the wallet.”

Remove the flour using a pastry brush, cover the dough in plastic wrap, and chill for 2 hours. The dough is ready to be rolled, sliced, and shaped into croissants at this time. The dough may be stored in the freezer for up to a month. Thaw in the refrigerator overnight, still wrapped.

Flour a work surface liberally. Place the dough in the shape of a book, with the spine on the left and the opening on the right. Cut the dough in half horizontally for easier handling, so you have two pieces that are approximately 7 inches long and 6 1/2 inches wide: wrap and refrigerate one half while you work with the other.

Roll out the dough into a rectangle that is 24 to 26 inches long and 15 to 18 inches broad after flouring it. This requires a significant amount of rolling. Maintain a well-floured work surface and dough, and exercise patience. If necessary, flip the dough so that the long side runs down the counter from left to right. Fold the top half of the dough down to the bottom with care. The dough is now ready to be cut into shapes.

Cut triangles from the dough using a pizza cutter or a big, extremely sharp knife. Making a diagonal cut on the left hand side to start the pattern is the easiest way to accomplish it; preserve the uneven piece of dough. Start by measuring a 3 to 4 inch foundation and cutting the triangles from the bottom to the top. When you get to the other end, you’ll have another scrap, which you’ll use to form the croissants. To separate each pair of triangles, unfold them and cut them in half. Set aside 10 to 12 (perhaps 14) triangles while you clean the flour from the work area. Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Using a damp towel, moisten your hands. Working with one triangle at a time, gently extend the base to broaden it slightly, then move the fingers of the other hand down to the triangle’s tip, keeping the base in one hand. Pull and stretch the dough with your thumb until it’s almost twice as long as it was before—have confidence and tug; the additional length is what enables you to construct a huge croissant with enough rolls to show off the layers of dough.

Place the triangle on the work table, facing you, at arm’s length. (This will allow you to roll the croissant into form without having to raise it in the middle of the process.) Pull out a little piece of the leftover dough, shape it into a small football shape, and place it in the middle of the triangle’s broad top part—this will help make the croissant’s “belly” full. Fold approximately 1/2 inch of this broad end over itself and seal the ends by pressing them down once. Roll the croissant toward you, keeping your palms and fingers on the flattened ends of the croissant and your heels on the flat work surface. Try to keep your hands going down and out to the sides as you roll, finishing with the tip of the triangle tucked beneath the croissant. A well-shaped croissant will have at least six clearly identifiable portions, or ridges, from rolling, which requires practice. Place the croissants on one of the baking pans, allowing enough space between them so that they may treble in size without touching. Repeat with the remaining dough half.

Give the croissants a last gentle plumping, turning the ends down and into the center to get the traditional croissant form. Brush the croissants with egg wash and let them rise for 3 to 4 hours at room temperature, uncovered, until they’ve tripled in size and become spongy. (Keep the egg wash refrigerated, covered.) A turned-off oven (one with a pilot light works nicely) with a pan of hot steaming water is perfect for rising. Wet your fingers and pinch the end of a croissant to see whether it’s fully risen: it should provide no resistance and feel nearly empty.

Preheat the oven to 350 degrees Fahrenheit and split the oven into thirds using the oven racks. Brush the croissants with egg wash again and bake for another 12 minutes. Rotate the croissants front to back and bake for another 4 to 6 minutes, or until they are thoroughly bronzed. Allow to cool on racks. Croissants, as delicious as they are, should not be eaten right out of the oven. The dough, as well as the layers inside it, must be allowed to solidify.

The greatest time to consume croissants is on the day they are prepared. If you must preserve them, wrap them tightly in plastic wrap and place them in the freezer. Reheat the croissants in a 350F oven for approximately 8 minutes after thawing overnight in the refrigerator or at room temperature.

Cafe Fernando provided the guidelines and the recipe from Baking With Julia.

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The “how to make starbucks chocolate croissants” is a recipe that will teach you how to make your own chocolate croissants.

Frequently Asked Questions

What are chocolate croissants made of?

A: Chocolate croissants are made with butter, eggs, flour and sugar.

What do you call a croissant with chocolate?

What is the difference between pain au chocolat and a chocolate croissant?

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