How to make Chocolate croissants|pain au chocolat|Easy croissant recipe|puff recipe|French recipe

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still provides a rich flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Vegetable oil can be a cost-effective substitute for butter in dough.

Smoothen 100 g of unsalted butter and set aside.

Measure 66 g of lukewarm milk and add 1 teaspoon of instant yeast and 1 egg at room temperature. Mix together and let sit for 5 minutes.

Measure 150 g of flour and add 0.5 tablespoon of butter. Mix the flour while adding the egg, milk, and yeast mixture.

Knead the mixture until a soft and smooth dough forms. Add 1 teaspoon of sugar and 0.5 teaspoon of salt during kneading.

Let the dough rest for 30 minutes.

Take 20% of the dough and mix with cocoa powder and some butter to form a chocolate dough. Let it rest for 15 minutes.

Make round balls from the dough, ensuring they are approximately equal in size. Roll each ball into a round disc, using cocoa powder for the chocolate discs instead of flour.

Stack the discs, spreading half a tablespoon of butter between each layer. Place the stack in the freezer for at least 3 hours or overnight.

After freezing, let the stack sit at room temperature for 10-15 minutes before rolling it out.

Roll the entire stack to a thickness that is not too thin or thick, then cut the edges to form a rectangle.

Cut equal-sized strips from the dough. If any strips are torn, fix them with cocoa powder.

Roll the strips around dark chocolate of your choice, ensuring not to overfill to prevent leakage.

Prepare an egg wash by mixing 1 room temperature egg with approximately 2 teaspoons of water, adjusting for consistency.

Egg wash the croissants before placing them in a preheated oven at 180°C (356°F) for 25 minutes.

Remove from the oven and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens