How To Make Chocolate Croissants | Homemade Chocolate Croissants Recipe | Pain Au Chocolat Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia version reduces sugar content.

Prepare croissant dough and let it rest for 8 to 12 hours or overnight.

Remove the dough from the fridge; it should be puffed up and around 10 to 14 degrees Celsius.

Roll the dough out to a 25 by 25 centimeter square, ensuring it doesn't stick to the board by adding extra flour if necessary.

Trim the dough to a neat 24 by 24 centimeter square and mark out six rectangles measuring 8 by 12 centimeters.

Cut along the guidelines to create six neat rectangles.

Place one or two chocolate sticks at the short end of each rectangle and roll the dough over the chocolate to cover it completely.

Add another one or two chocolate sticks onto the dough and continue rolling it up into a log shape.

Repeat the rolling process for all rectangles and place them seam side down on a baking sheet lined with silicon paper, leaving space between each one.

Spray or brush each pastry with a little water to prevent drying out, then cover and leave to proof for about three hours at 24 to 25 degrees Celsius.

Once the pastries have doubled in size, carefully brush each with beaten egg, being gentle to avoid knocking out air.

Bake in the oven at 200 degrees Celsius for 10 minutes, then reduce the heat to 170 degrees Celsius and continue baking for another 15 minutes until golden brown and crisp.

Transfer the baked pastries to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens