Pain au Chocolate


Course Bread
Cuisine French
Servings 18 croissant

Ingredients

  • 1 tbsp yeast yeast
  • 1/2 cup whole milk
  • 1/3 cup white granulated sugar
  • 1 1/2 cups unsalted butter plus 2 tbsp, barely softened, plus 3 tbsp. melted and cooled
  • 1 tbsp powdered milk
  • 1 tbsp Kosher salt
  • 4 cups all-purpose flour
  • 12 oz dark chocolate (bittersweet) cut into 1/2' x 3 1/2" strips
  • 1 egg mixed with 1 tbsp. water, for egg wash

Instructions

  • Stir together yeast and ½ cup water heated to 115 F (46 C) 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.
  • Cut chocolate into bars (strips) that are roughly 1/2" by 3 1/2" long. The length of your strip should span the entire width of a 4 oz baking bar. You should be able to get 16 strips from a 4 oz bar. Place 1 chocolate strip 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 F (190 C). Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

Williams - Sonoma

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