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Pain au Chocolat (Chocolate Croissants)

4

240 min

Pain au Chocolat (Chocolate Croissants)

Pain au Chocolat (Chocolate Croissants) Photo 1

Time

240 min

Serving

9 persons

Calories

1326

Rating

4.00★ (17)

Cuisine

French
Author: Victoria Buriak
This pain au chocolat recipe makes light, flaky French croissants filled with delicious chocolate. They do require a little effort but a bread machine makes the process a lot easier. Your entire family will love these!

Ingredients

  • warm water: 0.25 cup
  • ¼ cups bread flour: 2 piece
  • instant nonfat dry milk: 2 Tbsp
  • white sugar: 1 Tbsp
  • salt: 0.5 tsp
  • butter: 2 Tbsp (softened)
  • ½ teaspoons instant yeast: 1 piece
  • butter: 0.5 cup (softened)
  • egg yolk: 1 piece
  • milk: 1 Tbsp
  • ounces semisweet chocolate chunks: 9 piece

Metric Conversion

Stages of cooking

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  1. Gather the ingredients.
    Pain au Chocolat (Chocolate Croissants) Photo 2
  2. Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.
    Pain au Chocolat (Chocolate Croissants) Photo 3
  3. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.
    Pain au Chocolat (Chocolate Croissants) Photo 4
  4. Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.
    Pain au Chocolat (Chocolate Croissants) Photo 5
  5. Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.
    Pain au Chocolat (Chocolate Croissants) Photo 6
  6. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
    Pain au Chocolat (Chocolate Croissants) Photo 7
  7. Repeat step 5, then chill the dough for 30 minutes.
    Pain au Chocolat (Chocolate Croissants) Photo 8
  8. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
    Pain au Chocolat (Chocolate Croissants) Photo 9
  9. Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
    Pain au Chocolat (Chocolate Croissants) Photo 10
  10. Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
    Pain au Chocolat (Chocolate Croissants) Photo 11
  11. Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
    Pain au Chocolat (Chocolate Croissants) Photo 12
  12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.
    Pain au Chocolat (Chocolate Croissants) Photo 13

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