Chocolate Croissant Recipe (2024)

FAQs

What is the secret to a good croissant? ›

Master the technique of laminating

This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking. So the chef's secret is in the extra care and attention during laminating to enhance the flaky, weightless, buttery layers of the perfect croissant.

Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Butter [Cream (Milk), Natural Flavor], Water, Semisweet Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor], Sugar, Eggs, Dry Whole Milk, Yeast, Sea Salt, Sourdough ...

In the United States and sometimes in English Canada, they are commonly known as "pain au chocolat" or "chocolate croissants". In the Netherlands, they are sold at most cafés, supermarkets and bakeries and are commonly known as a chocoladebroodje.

More than 3x3 turns is not recommended for croissants. For example: 2x3 and 1x4 turns = 36 layers of butter = only suitable for cream pastries due to the tight honeycomb texture. ROLL OUT THE DOUGH IN VARIOUS STAGES. Slice the thicker side after each fold, not just at the beginning.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

Chocolate croissants and pain au chocolat are the same pastry; “pain au chocolat” is the French name for chocolate croissants. They are made from the same pastry dough as traditional croissants, but with the addition of chocolate inside and baked in a rectangular shape.

Chocolate croissants are not considered healthy on their own, since they are not deemed to be very nutritious. The large amount of butter used to make croissants mean they are high in calories and fat. The chocolate filling in pain au chocolat makes them high in sugar, as well.

Croissants can definitely fit into a healthy, well-rounded diet if enjoyed in moderation. In fact, pairing your croissant with ingredients rich in protein and fiber can easily transform this pastry into a balanced and nutritious meal. For the best results, steer clear of croissant sandwiches from fast-food restaurants.

How to store chocolate croissants. Croissants are best served after they've cooled, the same day they were baked. The outside is crispy and they're soft and airy inside. Store them at room temperature in an airtight container or bag for 2-3 days or refrigerate for up to a week.

What is the difference between chocolate avalanche and chocolate croissants? ›

our Chocolate Croissants - both delicious, but slightly different! Our Chocolate Avalanche Croissants are stuffed full of chocolate, so there's chocolate in every bite. While our Chocolate Croissants are more like the traditional Pain au Chocolat, in that they contain just a "baton" of chocolate.

Ingredients. Enriched Wheat Flour, Butter, Water, Bittersweet Chocolate, Eggs, Milk Powder, Sugar, Yeast, Salt, Dough Conditioner, Dough Improver, Powdered Sugar, Almonds (Topping).

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle. There's so much butter in these croissants!

Make sure to not overmix the dough as over-mixed dough will result in tough croissants--definitely not what you want at the end of this adventure.

After shaping leave your croissants to proof for one hour at room temperature to kick start the proofing process. Then place them in the fridge overnight. Make sure no air can reach the croissants, otherwise they will dry out! It is best to place them in an airtight container on a piece of baking paper.

By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.

Before baking, chill proofed croissants for 20 minutes. Preheat oven to 375°F. Using a pastry brush, gently brush egg wash on each chilled croissant, avoiding cut sides that may have exposed layers of dough. Bake for 20 minutes.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.