Pain Au Chocolat / Chocolate Croissants
- Nov 12, 2017
- 3 min read
The perfect beginners Pain Au Chocolat recipe !
What you will need --
The Croissant Pastry:
250g All purpose flour
30g Caster Sugar
1 1/2 tsp Milk
1 tsp Salt
50g Butter (softened)
12.5g Fresh Yeast
115ml Cold Water
125g Butter (Chilled)
Extras:
16 Semi-Sweet Pain Au Chocolat Sticks (50 - 60%) / Good quality Semi Sweet Chocolate (that can be cut into sticks using a hot knife)
1 Egg
Pinch of Salt
Step 1:
Add the flour, sugar, salt, milk and softened butter into a standing mixer (fitted with a dough hook attachment). Crumble in the yeast (keeping it separate from the salt).
Step 2:
Knead at a medium speed whilst gradually pouring in the water until a smooth dough forms. The dough should pull away from the sides and form a ball.
Step 3:
on a floured workspace flatten the dough into a rectangle and cover with glad wrap. Chill the dough for at least 2 hours.
Step 4:
Place the chilled butter in the freezer 10 minutes before taking out the dough.
Step 5:
On a floured work surface roll out the dough into a 5mm thick rectangle.
Step 6:
Sprinkle flour on the chilled butter and roll out into a rectangle half the size of the dough.
**Tip: an easy way to do this is to place the butter into a snap lock bag of the right size and roll out the butter. This will give you a perfect rectangle.
Step 7:
Have the dough with the short side facing you and place the butter on the bottom half. Fold the top half of the dough over the butter to enclose it. Rotate the dough 90 degrees so that the open edge is facing you.
Step 8:
Roll out the dough lengthwise into a rectangle 5 mm thick. Fold up the bottom third of the dough so that it covers 1/3 of the dough and fold down the top third to meet the edge.
Step 9:
Fold the entire dough in half (this is called a 'double turn') and smooth by pressing down lightly. You have made 4 layers of dough. Cover with glad wrap and chill for 1 hour.
Step 10:
On a floured work surface place the dough with the open side facing you. and the closed side to your right. Roll out lengthwise to 5mm thick.
Step 11:
Fold the dough into 'thirds'. Do this by folding the bottom third up over the middle third and the top third over top of the bottom third. Cover with glad wrap and chill for 1 hour.
Step 12:
Arrange the dough on a floured work space with the open edge facing you. Roll out the dough into a 33cm by 25cm rectangle about 4mm thick.
Step 13:
Cut the rectangle in half lengthwise (making two 33cm by 12cm rectangles). Cut each rectangle into four, 12 by 8 cm rectangles.
Step 14:
Line a baking sheet with baking paper. Place a chocolate stick on the short end of each rectangle (leaving a 1.5cm border). Fold the border over the chocolate stick and place the second chocolate stick at the fold and roll the dough over it. Roll the dough over again to shape the croissant (leaving the open end of the dough underneath).
Step 15:
Place the croissants on the baking sheet, cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours).
Step 16:
Preheat an oven to 190c.
Step 17:
Lightly beat the egg and salt in a cup and lightly brush the risen croissants. Bake for 12 - 15 minutes (reglazing through out). Let cool.
Enjoy these oozy chocolate croissants ! ! !
Let me know if you make these !
Instagram: @luluerie
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