Umm, you had to know this was coming. The minute I think about croissants, my mind floats to chocolate croissants next. I restrained myself and shared plain croissants with you first, but these babies? They're here to make sure your New Year's resolution didn't include giving up things that taste delicious. Because that would be dumb. Life is short! Eat the things that make you smile (but in moderation...like small servings, ya know?).
Another reason these chocolate-filled love bites are here? I'm kicking of 30 days of chocolate for Valentine's Day! You guys know me: Valentine's Day is my favorite holiday. I loved it when I was single, I loved it when I wasn't. I'm so happy that my cookbook is slated for a just-before-Valentine's Day release, because it's what I've always wanted. We're going to have one big chocolatey build-up to the sweetest day of the year. Are you ready?
I'm taking requests for 30 days of chocolate, because I want to know what you and your love bug want. If I can help make Valentine's Day even chocolatier for you, well, that would just make me happier than a kid in a candy store. Just leave me a comment, or email me. I'll be waiting with my wooden spoon and chocolate bar for you!
If you remember from my original small batch of croissants recipe, this recipe is divided up into 3 days of easy steps. I don't want you to be overwhelmed by French pastry. You should have a cool and aloof approach to the dough, just like a real French pastry chef. French looks so good on you.
On the first day, just wake up the yeast. Let it mingle with the flour overnight. Easy. On the second day, we're going to incorporate the butter layer. It can be intimidating, but just go slow and let the dough rest for 2 hours in between each roll session. Day two is your hardest day, really. On day three, just roll, rise, and bake! The rolls above are awaiting their milk bath before their rise. The rolls below are awaiting my mouth hole.
Anyone want to lick the pan?
If chocolate isn't your thing (omg are you a real live alien living among us?), don't miss my small batch of croissants recipe, sans chocolate ;)
Chocolate Croissants
These chocolate croissants are perfect for breakfast and brunch.
Ingredients
- ½ cup + 1 tablespoon 2% milk, divided use
- 2 teaspoons active dry yeast
- 1 cup + 2 tablespoons unbleached all-purpose flour, divided use
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons high-quality butter (European style)
- 1 large egg yolk, beaten
- ⅓ cup chocolate chunks
Instructions
- DAY ONE:
- Heat ½ cup of the milk to 115-degrees Fahrenheit, and stir in the yeast until dissolved. Stir in 1 tablespoon of the flour. Let sit until foamy, about 5 minutes.
- In a medium bowl, mix the sugar, remaining 1 cup + 1 tablespoon of the flour, and salt. Add the foamy yeast to the mixture, and knead until smooth with a wooden spoon, about 3-4 minutes. The dough will be sticky, but it will stick to itself and not the edges of the bowl. Refrigerate overnight.
- DAY TWO:
- Let the butter come to room temperature.
- Remove the dough from the fridge (it should have risen some and seem bubbly). Flour a surface, and roll the dough out into a 6 x 10" rectangle. The 6" side should be closest to you.
- Spread all 6 tablespoons of the butter evenly over the rectangle, but leave about 1cm of a border on all edges.
- Fold the dough like a letter: fold the top one-third to the middle. Fold the bottom third up to the middle also. Roll the dough back into a 6 x 10" rectangle. Cover and refrigerate the rectangle of dough for 2 hours.
- Remove the dough from the fridge after 2 hours, fold it like a letter again, and then roll back out to a 6 x 10" rectangle. Place it back in the fridge for 2 hours.
- Repeat this two more times for a total of 4 folds, refrigerating for 2 hours between each fold and roll. After the last roll out, refrigerate the dough overnight.
- DAY THREE:
- Remove the dough from the fridge, and roll it on a floured surface into a 6" x 12" rectangle.
- Using a knife, cut the rectangle into 4 evenly-sized smaller rectangles.
- On one side of each rectangle, place a heaping tablespoon of chocolate chunks.
- Staring on the short edge of the rectangle, roll each into a roll shape, like shown in the photo above. Tuck the chocolate in as you go.
- Place the rolls on a baking sheet lined with a nonstick mat or parchment paper, and brush with the remaining tablespoon of milk.
- Let the rolls rise until doubled in size, about 1 hour. If your kitchen is cold, let them rise for longer--they really need to double in size before baking.
- Preheat the oven to 400-degrees.
- Brush the egg yolk generously over the croissants. Be sure to get it in the nooks and crannies of the dough.
- Bake for 10 minutes. Check on the rolls, and shield them with foil if the edges threaten to burn. Bake for another 2 minutes if the rolls aren't very golden brown.
- Let cool 15 minutes, and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 142mgSodium: 303mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 5g
Kayle (The Cooking Actress) says
just....SO MUCH YUM going on right now! I lu lu looooove chocolate croissants!
and I have absolutely 0 objections to 30 days of chocolate either :P
Nicole ~ Cooking for Keeps says
30 days of chocolate??? Ooooeee I'm excited for that!!! If there's anything that can make a flakey croissant better, it's chocolate, obv. I'd love one right now with a fat glass of baileys and coffee....
Christina @ The Beautiful Balance says
Making croissants and danish is one of my favorite things to do. People think I'm crazy when I say that because of all the folding and being patient, and then there's the trying-to-not-demolish-the-entire-batch thing. Anyway, I feel like you have to be a true baking fanatic to look at that dough and think, "look at those layers!" instead of, "wow that looks good!" Perfect. Love everything about this.
Katrina @ Warm Vanilla Sugar says
I love, love, love the looks of this! So yummy!
Denise | Sweet Peas & Saffron says
Wow do these ever look delicious! I've never made my own croissants before, I can't imagine how flaky and perfect your homemade version must taste...and there's chocolate too?!
jeff the chef says
Wow! I've always been intimidated by things like this. They look incredible.
julianne @ Beyond frosting says
This is kind of awesome.
Jess @ Sweet Menu says
Like little morsels of heaven! Love love love these!
Krista says
Will you be adding a "Dinner for Two" to your 30 days of chocolate? Something like espresso & cocoa rubbed pork chops, maybe? Hubby and I always cook in on V-day, and we like to try new recipes out (your lemon risotto joined us last year & it was perfection!). This year, we are planning 3-course fondue, so we could even incorporate a "kicked up" fondue dessert course, if you have time to work on one. Thanks!
Christina Lane says
You got it, Krista! I was going to try to keep some Dinners for Two on Fridays :) Your wish is my command :)
Christina
Krista says
You are awesome! Thank you so much!! I'll be on the look out :-)
sAlly @ sallys baking addiction says
OBSESSED.