Best Chocolate Croissants Recipes

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HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

Steps:

  • In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  • Once the dough starts to clump, turn it out onto a clean counter.
  • Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  • Cover the dough with plastic wrap and refrigerate for one hour.
  • Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  • Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  • Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  • Transfer the butter layer to the refrigerator.
  • To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  • Roll out each corner and form a 10-inch (25 cm) square.
  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  • Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  • Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  • Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
  • Fold the top half down to the middle, and brush off any excess flour.
  • Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  • Cover and refrigerate for one hour.
  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  • After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  • To form the croissants, cut the dough in half. Place one half in the refrigerator.
  • Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  • With a knife, trim the edges of the dough.
  • Cut the dough into 4 rectangles.
  • Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  • Place the croissants on a baking sheet, seam side down.
  • Repeat with the other half of the dough.
  • Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  • Place the croissants in a warm place to rise for 1-2 hours.
  • Preheat oven to 400°F (200°C).
  • Once the croissants have proofed, brush them with one more layer of egg wash.
  • Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

CHEF JOHN'S CHOCOLATE CROISSANTS



Chef John's Chocolate Croissants image

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 5h55m

Yield 6

Number Of Ingredients 11

½ cup warm water (100 degrees F or 38 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons granulated white sugar
1 ¾ cups unbleached bread flour
1 ½ teaspoons kosher salt
3 tablespoons butter, room temperature, cut into pieces
1 stick unsalted European-style butter
1 cup chopped bittersweet chocolate
1 egg
1 tablespoon water
1 pinch coarse sea salt to taste

Steps:

  • Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
  • Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
  • Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
  • Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
  • Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
  • Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
  • Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
  • Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
  • Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
  • Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
  • Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
  • Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 566.1 calories, Carbohydrate 52.7 g, Cholesterol 88.6 mg, Fat 36 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 22 g, Sodium 591.7 mg, Sugar 22.4 g

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Bread     Yeast Bread Recipes

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

CHOCOLATE CROISSANTS



Chocolate Croissants image

First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.

Provided by Nigella Lawson : Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 3

1 (13-ounce) packet ready rolled butter puff pastry
1 (100-gram) chocolate bar (milk or dark depending on taste)
1 egg beaten

Steps:

  • Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
  • Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
  • Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
  • Then carefully roll from that chocolate loaded end towards the point of the triangle.
  • You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
  • Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.

EASY CHOCOLATE PUFF PASTRY CROISSANTS



Easy Chocolate Puff Pastry Croissants image

For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 8 pasteries

Number Of Ingredients 8

2 puff pastry sheets, thawed (use one 17-ounce box)
1 -1 1/2 cup milk chocolate chips
2 ounces semisweet chocolate, broken into pieces
1 egg, slightly beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water (more or less as needed)
confectioners' sugar, for sprinkling

Steps:

  • Set oven to 350°F.
  • Grease 2 baking sheets.
  • Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
  • Cut into four even squares.
  • Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
  • Brush the edges lightly with the beaten egg.
  • Fold each square into triangles, press the edges to seal.
  • Place on the baking sheets 2-inches apart.
  • Repeat with remaining puff pastry sheet.
  • Bake for about 15-17 minutes or until puffed and golden brown.
  • Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
  • In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
  • Stir/whisk in the confectioners sugar until combined.
  • Add in water until the icing is smooth and desired consistency for drizzling.
  • Drizzle over the pastries.
  • Sift lighty with confectioners sugar if desired.

Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8

MILK CHOCOLATE AND ALMOND CROISSANTS



Milk Chocolate and Almond Croissants image

Provided by Anne Thornton, Host of Dessert First

Time 1h30m

Yield 32 servings

Number Of Ingredients 7

1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
Flour, for dusting, if needed
4 (1/2-ounce) mini milk chocolate bars, each broken into 4 equal pieces (recommended: Hershey's)
1 large egg, beaten
Sugar, for sprinkling
1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball
Almond slices, for garnish

Steps:

  • Special equipment: pizza cutter or kitchen shears, ruler
  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
  • For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
  • Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
  • For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
  • Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
  • Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
  • Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

CHOCOLATE CROISSANTS



Chocolate Croissants image

My favorite chocolate croissants have a snappy chocolate bar in the middle. The combination of textures between the buttery flaky pastry and rich chocolate transport my mouth to Paris.

Provided by Molly Yeh

Time 7h35m

Yield 12 servings

Number Of Ingredients 9

3 cups all-purpose flour, plus more for dusting
One 1/4-ounce packet (2 1/4 teaspoons) instant yeast
3 tablespoons sugar
1 1/2 teaspoons kosher salt
2 1/2 sticks softened unsalted butter plus 2 tablespoons room temperature unsalted butter
1 1/4 cups warm milk (about 100 degrees F)
1 large egg
6 ounces semisweet chocolate, or chocolate of your choice
Nonstick cooking spray, for the plastic wrap

Steps:

  • For the croissant dough: In the bowl of your stand mixer, combine the flour, yeast, sugar and salt, then whisk together. Add 2 tablespoons of room temperature butter and beat with the paddle attachment. Mix on low speed until combined and the butter is no longer visible. Add the milk. Mix on low speed until the dough comes together, then switch to the dough hook. Knead on medium-high until the dough comes together into a smooth but still slightly loose ball, about 5 minutes. Remove from the mixer, then pat into a rectangle and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
  • When the dough is almost done resting, make a rectangle of butter! Smush the remaining 2 1/2 sticks butter together into a rustic rectangle and dust all over with flour. Place it between two pieces of parchment paper (or butter wrappers) and press or roll it into a 6-by-8-inch rectangle. Roll the dough on a floured work surface to about 10 by 20 inches. Lay the butter rectangle in the center and fold one end over the butter. Fold the second end over the top, like folding a letter. This is the first turn. Wrap in plastic and chill 30 minutes.
  • For the chocolate croissants: Unwrap the dough and set one straight edge closest to you. Roll to about 10 by 20 inches and fold the short ends in to meet in the center, then fold closed, like a book. (This is the second turn.) Wrap and chill 30 minutes, then complete another book turn. Wrap and chill for 30 minutes after the third turn. Complete one more book turn. Wrap and chill at least 2 hours or up to overnight.
  • Beat the egg. Unwrap the dough and cut in half. Line 2 baking sheets with parchment paper. Working with half of the dough at a time, roll into a 10-by-14-inch rectangle and trim the edges with a pizza wheel to even it out. Cut into 6 rectangles by cutting it in half vertically, and then in thirds horizontally. Brush the rectangles with the egg wash. Lay a 1/2-ounce chocolate bar in the center of each rectangle, arranging it parallel to the short ends of the rectangle. Fold one end over the chocolate, and then the other end over that, again like a letter. Place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough and chocolate. Spray a piece of plastic wrap with cooking spray and cover the croissants loosely. Let rise at room temperature until light, puffy and increased in size by about half, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F.
  • Brush the croissants generously with the egg wash. Bake, rotating the baking sheets from top to bottom halfway through, until puffed and deep golden, 20 to 25 minutes. Let cool slightly on a rack.

CHOCOLATE CROISSANTS



Chocolate Croissants image

From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

12 unsliced croissants
2 cups milk chocolate chips
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 cup milk
4 large eggs, lightly beaten
1/2 cup half-and-half cream
3 teaspoons vanilla extract

Steps:

  • Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. , Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 451 calories, Fat 24g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 483mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)



Chocolate-Filled Croissants (Pains au Chocolat) image

It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.

Provided by Nancy Silverton

Categories     Bread     Chocolate     Dairy     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Mother's Day     New Year's Day     Shower     Pastry     Gourmet     Small Plates

Yield Makes 16 pastries

Number Of Ingredients 4

1/2 recipe croissant dough (1 lb 6 oz), chilled
32 bittersweet chocolate batons (6 oz)
Special Equipment
Ruler, pastry brush, parchment paper, 2 garbage bags (unscented), spray bottle with water

Steps:

  • Roll out and cut dough:
  • Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
  • Form pains au chocolat:
  • Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
  • Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
  • Let pains au chocolat rise:
  • Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
  • Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
  • Bake pains au chocolat:
  • Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
  • Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.

CHOCOLATE & ALMOND CROISSANTS



Chocolate & almond croissants image

Give your croissants an indulgent twist with this super simple brunch idea

Provided by Good Food team

Categories     Breakfast

Time 10m

Number Of Ingredients 4

6 croissants
100g marzipan , broken into small pieces
50g toasted sliced almonds
50g milk chocolate , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
  • Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.

Nutrition Facts : Calories 384 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.67 milligram of sodium

CHOCOLATE BANANA CROISSANTS



Chocolate Banana Croissants image

A simple delicious breakfast croissant, make one or as many as you wish! The ingredients listed are for one serving.

Provided by Elly in Canada

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

1 croissant, freshly baked
2 teaspoons chocolate hazelnut spread
1 small banana, ripe
1 teaspoon chocolate chips

Steps:

  • Slice the croissant in half horizontally, place on a microwaveable plate.
  • Cover both insides with your favourite chocolate nut spread.
  • Place a layer of banana on one half of the croissant.
  • Put the chocolate chips over the banana and cover with the other half of the croissant.
  • Microwave on high for 1 minute. Remove and let stand for a couple of minutes before serving.
  • Yummy! Enjoy!
  • Note some microwaves may take 2 minutes, depending on the power.

Nutrition Facts : Calories 404.4, Fat 17, SaturatedFat 10.9, Cholesterol 38.2, Sodium 204.2, Carbohydrate 59, Fiber 5, Sugar 27.3, Protein 6.6

PAIN AU CHOCOLAT- CHOCOLATE FILLED CROISSANTS



Pain Au Chocolat- Chocolate Filled Croissants image

I loved these for breakfast from the bakery (baeckerei) when I was stationed in Germany. This pastry recipe DOES NOT USE purchased pastry dough. This is how you make this wonderfully fluffy, flaky, croissant dough at home, from scratch. I know The prep time is intimidating, but it includes all the time spent chilling the dough in between steps. It's a fantastic recipe to play around with when you have other things to cook or other chores to do, you just pull it out every half-hour or so, mess with it for five minutes, and then stick it back in the fridge! Tip 1: USE REAL BUTTER and good quality chocolate.It's so much better. Tip 2: The less you actually mess with the dough, the flakier it will be, so don't over-knead or over-roll! You can also replace the chocolate with hot fudge- the soft state of fudge before it has been beaten.

Provided by dracoinfans

Categories     Breakfast

Time 5h20m

Yield 12 croissants, 12 serving(s)

Number Of Ingredients 9

4 cups bread flour
2 teaspoons salt
2 tablespoons shortening
2 1/4 teaspoons active dry yeast
1 egg, slightly beaten
1 cup water, tepid
3/4 cup butter, softened
3 ounces bittersweet chocolate, broken into twelve chunks
1 eggs, beaten or 1 egg white, beaten with 1 tablespoon sugar

Steps:

  • Sift together the flour and salt, then stir in the dry yeast.
  • Rub the shortening into this mix with your fingertips. This is just like it sounds-rub it between your fingers, the flour will coat it, and it will break up into little bits-similar to cutting with a pastry cutter.
  • Stir in the beaten egg and the water, forming a very soft dough.
  • Knead for about three minutes, until the dough is just barely elastic (this means it pulls back to it's prior shape after you squeeze it.).
  • Roll out on a lightly floured surface to a rectangle about 14 inches wide by 8 inches high, and a quarter inch thick. Cover the left two thirds of this rectangle with 1/4 c of the butter, then fold the right third (the part without butter) over the middle, then the left third over that, so there are now three layers of dough, with butter in between each layer. Roll the dough out again to 14x8, fold again, without butter, and roll out a third time.
  • Wrap this rectangle and chill in the fridge for at least thirty minutes.
  • Repeat steps five and six twice more, so you use all the butter.
  • This time, when you pull it out, just fold and roll twice without adding butter then chill for another thirty minutes. At this point you can chill the dough up to overnight, or you can freeze for later use.
  • When you pull it out, roll out the dough to about 20 inches wide by 10 inches tall, and then cut it into six strips wide. Cut each of these strips on the bias- into triangles.
  • Brush each triangle with beaten egg, then place a chunk of chocolate at the wide end of each triangle, and then roll it up like a croissant.
  • Place each croissant point-side down onto a greased baking sheet, cover and let proof (rise) in a warm place for about an hour.
  • Heat oven to 425.
  • Uncover, brush surfaces with beaten egg, and bake for 20 minutes, until that beautiful golden brown color.

Nutrition Facts : Calories 286.7, Fat 14.9, SaturatedFat 8.2, Cholesterol 65.8, Sodium 482.6, Carbohydrate 32.2, Fiber 1.3, Sugar 0.2, Protein 5.8

CHOCOLATE CROISSANTS



Chocolate Croissants image

Categories     Chocolate     Side     Bake     Chill     Pastry

Yield makes 8 to 10 croissants (depending on size)

Number Of Ingredients 8

1 recipe laminated dough (page 181)
Filling
6 tablespoons (3 oz / 85 g) cold unsalted butter
2 cups (12 oz / 340 g) semisweet dark chocolate chips or chunks
Garnish
1 egg, for egg wash
2 tablespoons water, for egg wash
Confectioners' sugar, for garnish (optional)

Steps:

  • Do ahead
  • Prepare the laminated dough as directed on page 182, up to the point of shaping and baking. When you get to the final rolling, roll into a rectangle measuring about 32 inches wide by 7 inches high.
  • Shaping and baking
  • To make the filling, melt the butter in a saucepan, then turn the heat down as low as it will go, add the chocolate, and stir until the chocolate is melted. (You can also melt the chocolate and butter together using a double boiler or using a microwave in short bursts.) Pour the chocolate mixture onto a sheet of parchment paper or a silicone mat and use a spatula to spread it into a rectangle about 1/2 inch thick. Cool until the chocolate is solid; you can put it in the refrigerator to speed this up.
  • Cut the rolled-out laminated dough into rectangles about 3 1/2 inches wide and 6 inches long (the 7-inch dough will shrink to 6 inches as you cut it). Use a metal pastry scraper or pizza cutter to cut the cooled chocolate into bars about 3 inches long and 1/2 inch wide. Lay one or two bars across the bottom of each piece of dough, then roll the croissants up into barrel shapes. Place the croissants on a parchment-lined sheet pan about 1 1/2 inches apart, seam side down. Cover loosely with plastic wrap and proof at room temperature for 2 1/2 to 3 hours. (If you don't want to bake all of the croissants at this time, place the extra croissants on a pan or in individual freezer bags and chill or freeze them.) The croissants will rise slowly and swell noticeably in size, but they won't double.
  • About 20 minutes before baking, preheat the oven to 450°F (232°C). Whisk the egg and water together, the gently brush the egg wash over the croissants.
  • Place the croissants in the oven and immediately lower the temperature to 375°F (191°C). Bake for 15 minutes, then rotate the pan and bake for an additional 15 to 20 minutes, until the croissants are a rich golden brown on all sides, without any white sections in the visible layers. If they seem to be baking unevenly or are getting too dark and have streaks of light sections, lower the oven temperature to 325°F (162°C) and extend the baking time as needed. The croissants should feel light when lifted and be flaky on the surface.
  • Cool for at least 1 hour before serving. If you like, you can garnish the croissants after they have cooled with a light dusting of confectioners' sugar tapped through a fine-mesh sieve, or remelt any leftover chocolate filling and apply a squiggle of chocolate to the top.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain Au Chocolat (Raspberry Chocolate Croissants) image

These are so yummy! Very simple to make yet so elegant. These are great served with coffee for breakfast or lunch.

Provided by Juenessa

Categories     Breakfast

Time 38m

Yield 18 pastries

Number Of Ingredients 5

1 (17 1/4 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Unfold the puff pastry sheets on a lightly floured surface.
  • Cut each one into thirds along the fold lines.
  • Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
  • Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread.
  • Brush the edges with egg, and fold over the other side to enclose the filling.
  • Press the edges firmly to seal.
  • Repeat with the remaining rectangles.
  • Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown.
  • Cool on racks.
  • Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 196.4, Fat 12.5, SaturatedFat 3, Cholesterol 11.8, Sodium 75.1, Carbohydrate 18.4, Fiber 0.8, Sugar 5.2, Protein 2.7

EASIER THAN THE EASIEST CHOCOLATE CROISSANTS



Easier Than the Easiest Chocolate Croissants image

Yep - that's code for SUPER easy. :) My family traveled to France when I was little and these were on the BREAKFAST buffet! Every kid's dream!!! I made sure to eat one *every* morning. Chocolate for breakfast? That is only something a kid can get away with while in a foreign country - at least in my family! Now that I am a bit older, I no longer seek the adrenaline rush of breaking the breakfast routine, and I prefer to occasionally make these as a potluck contribution. Enjoy!

Provided by Greeny4444

Categories     Breads

Time 25m

Yield 8 croissants, 8 serving(s)

Number Of Ingredients 2

1 (8 count) package refrigerated crescent dinner rolls
1/3 cup semi-sweet chocolate chips

Steps:

  • Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate, to the small end.
  • Transfer the croissants to a baking sheet (lined with parchment paper, for easier cleanup).
  • Bake as directed on the tube (usually 375 degrees F for 10 to 12 minutes).
  • Serve warm or at room temperature.

CHOCOLATE AND BUTTERSCOTCH STUFFED CROISSANTS



Chocolate and Butterscotch Stuffed Croissants image

This is one of those simple dessert recipes that you can keep in your back pocket for when you need to quickly whip one up. Frozen puff pastry is the base ... use any flavor chips you like. When baked, they're crispy and flaky with melted chocolate inside. Drizzled with a bit more chocolate for extra goodness, you have the...

Provided by Leah Stacey

Categories     Other Breakfast

Time 20m

Number Of Ingredients 3

1 pkg ready rolled puff pastry
1 egg, beaten
chocolate chips, butterscotch chips, Andes chips, etc.

Steps:

  • 1. Preheat the oven to 425 degrees F. Unroll the sheet of pastry and then cut it into 4 squares.
  • 2. Cut each square diagonally to give 2 triangles (they will appear quite small). If using both sheets of puff pastry then you will end up with 16 triangles.
  • 3. Put the triangle with the wider part facing you and the point away from you.
  • 4. Place the chips inside the triangles about 1/2 inch up from the wide end nearest you.
  • 5. Then carefully roll from that chocolate loaded end towards the point of the triangle. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
  • 6. Place the croissants on a lined baking tray and brush with the beaten egg.
  • 7. Bake for 15 minutes until golden and puffy and miniature, croissant-like.
  • 8. Melt some of the chips in the microwave at 30 sec intravels till all is melted. Add few drops of oil to the melted chocolate and mix. Drizzle melted chocolate on top of the croissants.

EASY CHOCOLATE CROISSANTS



EASY CHOCOLATE CROISSANTS image

Categories     Chocolate

Yield 8 croissants

Number Of Ingredients 2

1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Steps:

  • Heat oven to 375 degrees. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

CHOCOLATE FILLED CROISSANTS



Chocolate filled croissants image

I love chocolate in any way shape or form!

Provided by Sharon Borovay

Categories     Chocolate

Time 25m

Number Of Ingredients 3

1 can(s) refrigerator crescent rolls
10 Tbsp chocolate chips
powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees, grease a baking sheet
  • 2. Roll out dough and separate into 8 triangles. Spread about 1 TBSP chips over the rolls. Roll the dough starting from the wide side, ending at the opposite side.
  • 3. Bake for about 14-16 minutes, or until golden brown. Allow to cool slightly about 2-3 minutes
  • 4. melt a few chocolate chips and drizzle over each roll. Sprinkle with confectioners sugar.

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