Cheater No Knead CHOCOLATE Croissants - Faux Pain au Chocolate

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.

In a food processor, whiz together the flour, yeast, salt, sugar, and frozen cubed butter until it resembles coarse sand.

Place this mixture in a large bowl.

Whisk the egg into the milk and then add this to the flour mixture.

Mix the milk and flour together until it forms a sticky ball in the bowl, cover, and refrigerate overnight.

The next day, turn the dough out onto a lightly floured board and roll into a rectangle roughly 8” x 16”.

Fold into thirds like a letter, turn 90º and roll out again.

Fold into thirds like a letter, turn 90º and roll out again.

Fold into thirds like a letter, and then place on a tray/plate, cover, and place back in the fridge for 4 or more hours.

Preheat the oven to 225ºC (435ºF).

Turn the dough out onto a lightly floured board and roll into a rectangle roughly 14” x 20”.

Cut into 10 rectangles.

Place some chocolate at one end of the rectangle, roll once, and place some more chocolate.

Finish rolling and then place seam side down on a parchment-lined baking tray.

Cover and let rise at room temperature for 45 minutes to an hour.

Whisk up an egg and wash the top of each roll, sprinkle with sugar, and bake for 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens