Description
Delicious dark chocolate croissants made with flaky pastry and rich chocolate filling.
Ingredients
Scale
- 3 tablespoons unsalted butter, room temperature, cut into small pieces
- 4 cups all-purpose flour, preferably unbleached
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
- 1 1/4 cups cold milk, whole milk preferred
- 1 1/2 cups unsalted butter, cold, for lamination
- 1 large egg, for egg wash
- 2 bars dark chocolate bars, for filling
Instructions
- Step 1: Cut the 3 tablespoons of room temperature butter into small pieces. In the bowl of a stand mixer fitted with the dough hook, combine the butter pieces with the 4 cups of flour, 1/4 cup sugar, 1 tablespoon active dry yeast, and 2 teaspoons salt. Mix until the butter is distributed evenly throughout the dry ingredients to promote flakiness.
- Step 2: While mixing on low speed, slowly pour in 1 1/4 cups cold whole milk. Continue mixing and kneading the dough for approximately 5 minutes until it becomes smooth. The dough should not stick excessively to the bowl at this point.
- Step 3: Remove the dough from the mixer, wrap it tightly in plastic wrap, and chill in the refrigerator for 1 hour. This resting period allows gluten to develop properly, which is essential for good structure.
- Step 4: Place the 1 1/2 cups cold unsalted butter between two sheets of parchment paper. Using a rolling pin or similar tool, pound the butter into a flat square approximately 7 inches (18 cm) on each side. Keep the butter cold throughout this step to maintain its integrity.
- Step 5: On a lightly floured surface, roll out the chilled dough into a rectangle. Place the cold butter square in the center of the dough. Fold the dough edges over the butter, enclosing it completely. This folding traps the butter, crucial for creating flaky layers.
- Step 6: Roll out the dough and butter package into a rectangle again, then fold it into thirds (like a letter). Repeat this fold and roll process two more times, making sure to chill as needed and keep the dough and butter cold to prevent melting.
- Step 7: After the final rest, roll the dough out and cut into triangles. Place a piece of the dark chocolate bar at the base of each triangle before rolling them into crescent shapes. This ensures a generous chocolate filling inside every croissant.
- Step 8: Arrange the shaped croissants on a baking sheet. Allow them to rise in a warm spot, covered, until they double in size. This proofing step is crucial for a fluffy, airy texture.
- Step 9: Preheat your oven to the required baking temperature (not specified in source but typically 400°F / 200°C). Brush each croissant lightly with beaten egg for browning. Bake for 20 minutes or until golden brown. Rotate the baking sheet halfway through baking for even browning. If tops brown too quickly, tent with foil for the last 10 minutes.
Notes
- Room Temperature: Store croissants in an airtight container at room temperature. Consume within 2 days to maintain freshness and texture.
- Refrigeration: Place croissants in an airtight container in the refrigerator for up to 5 days. Warm slightly before serving to restore flakiness.
- Freezing: Wrap croissants individually in plastic wrap then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before eating.
- If dough feels too sticky during kneading, gradually sprinkle up to 1/4 cup additional flour until smooth after the 5-minute kneading.
- If croissants do not rise sufficiently during proofing, cover and let rest in a warm spot for an additional 30 minutes before baking.
- Butter leaks during lamination can be prevented by ensuring it remains cold and uniformly pounded into the 7-inch square, chilling every 30 minutes if necessary.
- For uneven baking results, rotate the baking sheet halfway through the 20-minute bake time.
- Tent croissants with foil if they brown too quickly to avoid burning.
Nutrition
- Serving Size: 1 croissant
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided