Pain au Chocolat (Chocolate Croissant) Recipe | SAVEUR

Pain au Chocolat (Chocolate Croissant)

Pain au Chocolat

Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.

Todd Coleman

Everybody in France seems to eat croissants daily, especially pain au chocolat. Some prefer a thin slice of chocolate folded into the dough—me, I like a big bar. No matter how much you put inside, it should be very good quality. —François Payard, pastry chef and owner of FP Patisserie

Pain au Chocolat (Chocolate Croissant)
No matter how much chocolate you prefer inside your croissant, be sure to use a very good quality bar.
makes 18 Croissant

Ingredients

1 tbsp. yeast
12 cup milk
13 cup sugar
1 12 cups plus 2 tbsp. unsalted butter, barely softened; plus 3 tbsp. melted and cooled
1 tbsp. powdered milk
1 tbsp. kosher salt
4 cups flour
18 12"-wide x 3"-long bittersweet chocolate bars
1 egg, mixed with 1 tbsp. water, for egg wash

Instructions

Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough forms, about 5 minutes. Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.
Place remaining butter on a sheet of plastic wrap; cover with another sheet. Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside. Using rolling pin, roll dough into an 16″ square on a lightly floured work surface. Unwrap butter square, and place on dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding. Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding dough twice more; chill for 1 hour.
Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise. Cut each half into about 9 triangles, about 3 ½″-wide at their base; cut a ½″-deep slit in the middle of each wide base. Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll. Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash. Repeat with remaining triangles, bars, and egg wash. Let croissants sit until doubled in size, about 2 ½–3 hours.
Heat oven to 375°. Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

Latest


Recipes


Videos