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#Pain au chocolat recipe how to
#Pain au chocolat recipe professional

#Pain au chocolat recipe how to

I’d learned how to make croissants in class, so I wanted to repeat the process at home for practice. I’ve always loved to bake thanks to growing up in a Southern kitchen, and those courses were the perfect outlet for me! And I also suspect that those courses contributed to me becoming a food blogger.īut let’s bring it back to the laminated dough used for croissants. The vase on our dining room table would literally vibrate across the table when he was “practicing.” I needed an outlet, and Laura suggested looking into baking courses. You see, I was stuck in our tiny apartment in the middle of winter with a neighbor who fancied himself as a DJ.

#Pain au chocolat recipe professional

Butter is the not-so-secret weapon for creating a delicious croissant!īack when we first moved up here to upstate New York, I took some professional baking courses at the local community college. And, of course, more butter is added at each step. Then you just keep repeating that laminating step again…and again…and again. Well, croissant dough is similar…pieces of butter get rolled in between layers of dough until the butter essentially becomes part of the dough. butter) and then the machine laminates it with plastic (i.e. Croissant dough falls into the category of ‘laminated doughs’ as the dough is literally used to laminate pieces of butter. But croissant dough is anything but easy.

Sprinkle with a little powdered sugar, if desired.These Easy Pain au Chocolat (Chocolate-filled Croissants) are the perfect holiday treat for breakfast, dessert…or both! Bake the croissants until golden brown, 15-20 minutes. They should be at least 50% larger than they started and feel airy and puffy. The exact time needed for proofing will vary depending the temperature of your kitchen. Allow them to proof at room temperature for 1-2 hours. Take the croissants out of the refrigerator. Cover with plastic wrap and set in the refrigerator overnight. You should fit a dozen croissants per half sheet pan.

Set the croissants, seam side down, onto the prepared baking sheets, 3” apart.

Fold the dough over the chocolate and pinch the bottom seam to close.

Place 4 chocolate batons in the middle of each each square.

You should now have a total of 24 four inch squares. Use a ruler to line up the top and bottom marks and use a pizza cutter to cut 6 strips of dough.

Working from left to right, measure and mark 4” increments along the top and bottom edge of the dough.

Roll the chilled dough to a 24” long x 16” wide rectangle.

Line 2 baking sheets with parchment paper or a silicone baking mat.

After the dough is chilled for 2 hours proceed with rolling and forming the Chocolate Croissants.

Prepare the croissant dough through step #9 in the recipe.

If you love this recipe as much as I do, I’d really appreciate a 5-star review. You’ll also love buttery and flakey Homemade Kouign-Amann. I make one batch of dough and use half to make Chocolate Croissants and half plain or almond croissants. You can use the same croissant dough to make Almond Filled Croissants.

The croissants are best the day they are baked.

As soon as the croissants are assembled, cover the trays and leave them at room temperature to rise.

To make and bake in one day skip the overnight refrigeration.

Preheat the oven while the chocolate croissants come to room temperature, then bake as directed.

The morning of day 2, take the tray out of the refrigerator.

Cover the tray in plastic wrap and refrigerate overnight.(At this point you can set some of the croissants on a tray in the freezer for longer term storage.)

Roll and cut the croissants and set them onto two parchment lined baking trays.By early evening, the dough should be laminated, chilled and ready to roll.Begin laminating the dough after the first rise.While the dough is rising, prepare the butter packet and chill.If you’re making Sourdough croissants, make the dough in the morning and set it aside to ferment for 3-5 hours.The dough can made be in the morning or early afternoon of day 1.A timeline for making Chocolate Croissants: Brush the proofed croissants with egg wash. They can be refrigerated overnight at this point. Pinch the dough to enclose the chocolate. Place chocolate batons into the center of a square and fold the dough over. Scroll through the step by step photos to see how to make Chocolate Croissants at home: 1. Proof the dough overnight and have a freshly-baked chocolate treat breakfast or brunch.Ĭhocolate Croissants, also known as Pain au Chocolat, can be made with either yeasted Croissant dough or, if you’ve got an active starter, you can make Sourdough Chocolate Croissants. You can make Chocolate Croissants (aka Pain au Chocolat) at home.