Pain au chocolat chocolate filled croissant –Y’all, let me tell you about a treat that hits all the right notes – Pain au Chocolat, or as we lovingly call them, chocolate croissants. These flaky, buttery delights filled with rich chocolate are perfect for breakfast, brunch, or anytime you wanna indulge a little. This ain’t no ordinary recipe; we’re making them from scratch, and trust me, you won’t regret it! So, roll up your sleeves and get ready to impress yourself and anyone lucky enough to share these with you.
Feast your eyes on this!
Look at this mouthwatering beauty! Just imagine biting into that crispy exterior and finding all that gooey chocolate inside. Mmm, can you just feel the anticipation?
Ingredients
Now, let’s gather the goods. Here’s what you’ll need to whip up these heavenly pastries:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm milk (about 110°F)
- 1 1/4 cups unsalted butter, cold and cubed
- 1 cup bittersweet chocolate, chopped or chocolate sticks
- 1 egg (for egg wash)
Instructions
Now that we got our ingredients ready, let’s get into the groove of making these chocolate croissants:
- Activate the yeast: In a large bowl, mix the warm milk and yeast. Let it sit for about 5-10 minutes until it’s frothy. This means our yeast is alive and ready!
- Mix dry ingredients: In another bowl, whisk together the flour, sugar, and salt.
- Combine: Pour the frothy yeast mixture into the dry ingredients and mix until you have a rough dough. Knead it a bit until it’s smooth and elastic.
- Chill that butter: Flatten your cold butter into a rectangle and wrap it up. Place it in the fridge for about 30 minutes to keep it firm.
- Roll it out: Roll out the dough into a rectangle on a floured surface, then place the butter slab in the center and fold the dough over it, sealing it all in.
- Fold and roll: Roll out the dough again and fold it into thirds. Chill for 30 minutes. Repeat this process a couple of times to create those beautiful layers.
- Shape the croissants: After your final roll, cut the dough into triangles, fill with chocolate, and roll them up into croissants.
- Let them rise: Place the shaped croissants on a baking sheet and let them rise for about an hour.
- Egg wash: Brush with the beaten egg for that golden finish.
- Bake: Preheat your oven to 375°F and bake for about 20-25 minutes or until they’re golden brown. Let them cool, and enjoy!
There you have it! Freshly baked Pain au Chocolat, ready to be devoured. Serve them warm and watch everyone’s faces light up. Happy baking!