How to Make Chocolate Croossant

A classic from France that will not disappoint your guests!

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How to Make Chocolate Croossant Recipe
28 Steps
Ingredients
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1

These take some effort to make, but they will be special for your special breakfast. They made my Saint Valentine day breakfast.

2
Mix all the powders together and make a hole in the middle.

Mix all the powders together and make a hole in the middle.

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3
Melt 50g of butter and let cool lightly. Mix the butter, egg and the milk.

Melt 50g of butter and let cool lightly. Mix the butter, egg and the milk.

4
Add the liquids to the powders and form the dough quickly, don't knead too much to avoid starch development.

Add the liquids to the powders and form the dough quickly, don't knead too much to avoid starch development.

5
Flatten the dough ball lightly and place in a bowl coated with flour. Cover it with film and place in the fridge overnight.

Flatten the dough ball lightly and place in a bowl coated with flour. Cover it with film and place in the fridge overnight.

6
Take the remaining butter and cut it in 1cm slices and arrange it in a square over a sheet of wax paper.

Take the remaining butter and cut it in 1cm slices and arrange it in a square over a sheet of wax paper.

7
Cover with a second sheet of wax paper and flatten it with a rolling pin to achieve a 20x20cm square

Cover with a second sheet of wax paper and flatten it with a rolling pin to achieve a 20x20cm square

8
Trim the edges, put them on top and repeat, focusing on achieving a constant thickness

Trim the edges, put them on top and repeat, focusing on achieving a constant thickness

9
Once you have the butter slab even and square, cover it in film and place it in the fridge. 30min should be enough or just leave it overnight like the dough.

Once you have the butter slab even and square, cover it in film and place it in the fridge. 30min should be enough or just leave it overnight like the dough.

10
The day after roll the dough to about 30cm diameter circle of a constant thickness.

The day after roll the dough to about 30cm diameter circle of a constant thickness.

11
Place the butter slab in the middle

Place the butter slab in the middle

12
And fold the dough over closing it at the center.

And fold the dough over closing it at the center.

13
Seal also the other two sides and press gently.

Seal also the other two sides and press gently.

14
Using the rolling pin lengthen it by 3 times (about 20cm by 60cm)

Using the rolling pin lengthen it by 3 times (about 20cm by 60cm)

15
Now fold it in three letter style, this is how we will develop the layers

Now fold it in three letter style, this is how we will develop the layers

16
Now cover it in film and refrigerate for 30min. Then repeat the lengthening and folding other 2 times in the same way and direction, this will develop 27 layers by the end.

Now cover it in film and refrigerate for 30min. Then repeat the lengthening and folding other 2 times in the same way and direction, this will develop 27 layers by the end.

17
Roll it out to a 45cm by 45cm squarish shape and then cut the edges. You can make pain au chocolat with them by rolling a piece of dark chocolate in the middle.

Roll it out to a 45cm by 45cm squarish shape and then cut the edges. You can make pain au chocolat with them by rolling a piece of dark chocolate in the middle.

18
Cut the square in 2 on one edge and 3 on the other to get 6 equal rectangles. Cut each one on the diagonal to achieve 12 even rectangles

Cut the square in 2 on one edge and 3 on the other to get 6 equal rectangles. Cut each one on the diagonal to achieve 12 even rectangles

19
Make a 2cm cut on each short side of each triangle. Place a chunk of dark chocolate on each triangle. I like to leave some plain as well, up to you.

Make a 2cm cut on each short side of each triangle. Place a chunk of dark chocolate on each triangle. I like to leave some plain as well, up to you.

20
Stretch each triangle with your hands gently to almost double the length. Be careful to do not rip it.

Stretch each triangle with your hands gently to almost double the length. Be careful to do not rip it.

21
Start by the side with the cut. Rolling the strip of dough, spread the cut parts and roll all the way to the tip of the triangle.

Start by the side with the cut. Rolling the strip of dough, spread the cut parts and roll all the way to the tip of the triangle.

22
Keep it centered when rolling to get the typical croissant shape

Keep it centered when rolling to get the typical croissant shape

23
Place them on a baking tray with wax paper. Twist lightly the ends of the plain ones to recognize them from the chocolate ones.

Place them on a baking tray with wax paper. Twist lightly the ends of the plain ones to recognize them from the chocolate ones.

24
Let the dough prove for 30min before baking

Let the dough prove for 30min before baking

25
Bake for 30min in a 180C preheated oven until golden on top.

Bake for 30min in a 180C preheated oven until golden on top.

26
Serve them hot for a very good breakfast.

Serve them hot for a very good breakfast.

27
I liked to serve a little cup of lemon cream with them (you can find the recipe among my other guides)

I liked to serve a little cup of lemon cream with them (you can find the recipe among my other guides)

28
Check those flaky layers.. Enjoy!

Check those flaky layers.. Enjoy!

Ingredients

500 Grams Flour 
200 Milliliters Milk 
50 Grams Caster sugar 
300 Grams Butter 
15 Grams Baking powder 
1 Egg 
Salt 
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