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Pain au Chocolat (Chocolate Croissants)
Pain au Chocolat (Chocolate Croissants)
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
240 minutes
Indulge in flaky chocolate croissants - ideal for weekend breakfasts or brunch, and guaranteed to impress guests!
Ingredients:
  • 0.25 cup warm water
  • 2.25 cups bread flour
  • 2 tablespoons instant nonfat dry milk
  • 1 tablespoon white sugar
  • 2 tablespoons butter, softened
  • 1.5 teaspoons instant yeast
  • 0.5 cup butter, softened
  • 1 tablespoon milk
  • 8 ounces semisweet chocolate chunks
Instructions:
  • Prepare all the necessary ingredients.
  • In the bread machine pan, combine water and flour. Sprinkle milk powder over the flour. Add sugar, salt, and 2 tablespoons of softened butter to the corners. Make an indent in the dry ingredients and place yeast in it. Set the bread machine on the basic dough setting and let it run.
  • Cover the counter with waxed or parchment paper. Shape the 1/2 cup of butter into a 3x5-inch rectangle on the paper; then wrap and chill until needed.
  • Let butter sit at room temperature to soften as you roll out the dough. Place dough on a floured surface and roll it out into an 8x12-inch rectangle. Add butter to half of the dough, leaving a 1/2-inch border on 3 sides. Fold the other half over the butter and press the edges to seal tightly.
  • Roll out the dough into a 6x14-inch rectangle. Fold it in thirds from the long ends like a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  • Take the dough out of the refrigerator and place it on a lightly floured surface with the folded edge facing you. Roll it out into a 6x14-inch rectangle, then fold it into thirds. Cover with plastic wrap and chill for 20 minutes.
  • Once more, follow the instructions in step 5, and then refrigerate the dough for 30 minutes.
  • Combine the egg yolk and milk in a small bowl and set aside. Grease two baking sheets.
  • Roll out dough into a 12x21-inch rectangle. Cut the dough into 9 smaller rectangles. Place chocolate on each piece. Brush egg yolk mixture along the edges. Roll each piece of dough around the chocolate starting from a short end, sealing the edges well.
  • Lay the croissants on the baking sheets, cover with greased plastic wrap, and let them rise in a warm place until doubled in size, approximately 30 minutes.
  • Preheat your oven to 400 degrees F (200 degrees C), then brush the pastries' tops with the leftover egg yolk mixture.
  • Bake in the preheated oven until golden brown, approximately 15 minutes. Let the croissants cool on the baking sheets for 5 minutes, then move them to wire racks. Serve while warm or at room temperature.

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