Chocolate Croissants
Chocolate croissants, also known as pain au chocolat, are a beloved pastry that combines the buttery, flaky texture of a croissant with a rich, gooey chocolate filling. Originating in France, these pastries are a popular breakfast treat or snack, known for their indulgent, comforting nature.
Ingredients
- ¼ cup warm water
- 2¼ cups bread flour
- 2 tablespoons instant nonfat dry milk
- 1 tablespoon white sugar
- ½ teaspoon salt
- 2 tablespoons butter, softened
- 1½ teaspoons instant yeast
- ½ cup butter, softened
- 1 egg yolk
- 1 tablespoon milk
- 9 ounces semisweet chocolate chunks
Instructions
- Collect the ingredients.
- Add water to the bread machine pan, followed by flour. Sprinkle milk powder over the flour. Add sugar, salt, and 2 tablespoons of softened butter to the corners of the pan. Create a small well in the dry ingredients and add the yeast into the well. Set the bread machine to the basic dough setting. This step helps ensure the proper mixing and activation of ingredients. The milk powder adds richness to the dough, while the yeast is kept separate from the liquid initially to prevent premature activation. The bread machine will then knead and rise the dough for you, setting the stage for a perfect pastry dough.
- In the meantime, place a sheet of waxed or parchment paper on a flat surface. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the paper, then wrap it up and refrigerate until needed. Chilling the butter in this shape helps it firm up, making it easier to incorporate into the dough later for laminating. This process is crucial for achieving the flaky layers in the croissants. The butter should remain cold throughout to create distinct layers of dough and butter as you fold them together.
- Take the butter out of the refrigerator and let it soften while you roll out the dough. Turn the dough onto a lightly floured surface and roll it into an 8x12-inch rectangle. Place the softened butter on one half of the dough, leaving a 1/2-inch border on three sides. Fold the other half of the dough over the butter and press the edges firmly to seal. This step is key for creating the layers in the croissant dough. The butter should be softened, not melted, to ensure it spreads easily and remains cold, forming distinct layers as the dough is folded. Sealing the edges tightly prevents the butter from escaping during the lamination process, which is essential for the flaky texture.
- Roll the dough into a 6x14-inch rectangle. Fold the dough in thirds from the long sides, similar to folding a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes. This step, known as a "single fold," is part of the lamination process that creates the layers in the dough. By folding the dough and chilling it, you allow the butter to firm up again, which ensures it stays in place when the dough is rolled out further. This technique is repeated multiple times to build the characteristic flakiness of croissant dough.
- Take the dough out of the refrigerator and place it on a lightly floured surface with the folded edge facing you. Roll the dough out into a 6x14-inch rectangle, then fold it into thirds. Cover with plastic wrap and refrigerate for 20 minutes. This is a second "single fold" in the lamination process. By rolling and folding the dough again, you create more layers of dough and butter, which will result in a flaky texture once baked. Chilling the dough between folds helps maintain the integrity of the butter layers and prevents the dough from becoming too soft to handle.
- Repeat step 5, then refrigerate the dough for 30 minutes. This third fold further refines the dough’s layers, increasing the flakiness of the final croissants. The extended chill time helps the dough relax, making it easier to handle and ensuring that the butter remains cold and firm, which is crucial for achieving the perfect flaky texture.
- In a small bowl, whisk together the egg yolk and milk; set aside. Grease two baking sheets.The egg yolk and milk mixture will be used as an egg wash to give the croissants a golden, shiny finish when baked. Greasing the baking sheets ensures the croissants won’t stick during baking, allowing them to crisp up nicely.
- Roll the dough into a 12x21-inch rectangle. Cut the dough into thirds both horizontally and vertically to make 9 rectangles. Divide the chocolate evenly among the rectangles. Lightly brush the egg yolk mixture around the edges of each rectangle. Starting from a short end, roll each piece of dough around the chocolate, then press the edges to seal. This step involves shaping the croissants by filling each rectangle of dough with chocolate and then rolling them up. The egg wash around the edges helps seal the dough, ensuring the chocolate stays inside while baking. The rolling technique creates the classic croissant shape, with layers of dough and chocolate inside.
- Place the croissants on the prepared baking sheets, cover them with greased plastic wrap, and let them rise in a warm place until doubled in size, about 30 minutes.This step allows the croissants to undergo their final rise, or proofing, which is essential for achieving a light, airy texture. The greased plastic wrap prevents the dough from drying out, while the warm environment encourages yeast activity, causing the dough to puff up and become soft before baking.
- Preheat the oven to 400°F (200°C). Brush the tops of the pastries with the remaining egg yolk mixture. Preheating the oven ensures it reaches the right temperature for baking the croissants, allowing them to bake evenly and develop a golden, crisp exterior. Brushing the pastries with the egg yolk mixture creates a shiny, golden finish, enhancing their appearance and adding a touch of richness to the crust.
- Bake in the preheated oven until golden brown, about 15 minutes. Let the croissants cool for 5 minutes on the baking sheets, then transfer them to wire racks. Serve warm or at room temperature. Baking the croissants until golden brown ensures they become crisp on the outside while remaining soft and flaky inside. Cooling them for a few minutes on the baking sheets allows them to set, making them easier to handle. Transferring them to wire racks helps air circulate around the croissants, preventing them from becoming soggy. Serving them warm or at room temperature ensures the best texture and flavor.