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
Vicki P says
Two of my favorite things together in one special treat, I can't wait to try this one. Yeah, Happy New Year!!
Zainab says
One of those will definitely make my morning!!! I'm trying your plain croissants first before attempting these!!
Sarah | Broma Bakery says
You make it sound so easy, I'm ready to get up and get to work on these babies! When my sister was little, she would get chocolate croissants and pick out the chocolate from the middle. But with these and their flakey, buttery goodness, I think I'd down the whole thing in one bite!
Cheryl says
I'm gonna be honest.. I feel like if I caught my husband looking at your blog, I'd be a bit worried. A bit worried that he'd hop in the car and make the five-hour trek to St. Louis and battle out your hubs for your hand in marriage. Why? Oh... I mean beside the fact that you're like painfully adorable.. pain au chocolat is this man's FAVORITE food. Favorite. Like, when we were in Paris on the ol' honeymoon, he called them "chocolat au pain" (wishful thinking?) so much that now I catch myself referring to them in the same way. I feel now obliged to make these weekly for my marriage's sake (my own palate has literally nothing to do with this of course.. nothing. NOTHING! Stop looking at me that way!)
Christina Lane says
haha, Cheryl! You leave the best comments :)
Simple Green moms says
CHOCOLATE + ANYTHING PLEASE!! I am almost positive if you have a few of these with a big cup of coffee it counts as a perfectly balanced breakfast. Just saying =)
Christine @ Cooking with Cakes says
chocolate croissants are my all-time FAV breakfast food, because I am a #fatkidatheart forevvvvaaa. loves these!
Amanda says
These are so over the top delicious!!
Susan says
Thsnk you for this inspiration. Top of my to bake list.
For 30 days of chocolate, a small batch of these brownies would be fantastic. I just made an 8 X 8 pan and cut them into tiny bars and froze half. They are nearly flourless and so rich.
Sprouted Kitchen Brownies adapted from a David Lebovitz recipe:
http://www.sproutedkitchen.com/home/2012/12/6/brownies.html
I used white whole wheat flour.
Phillip || SouthernFATTY.comm says
I’m one of -those- people that isn’t into the chocolate thing (please don’t shun me!), but there is nothing like a genuine chocolate croissant!
Heather {A Fire Pole in the Dining Room} says
Are you still taking requests? I'll have anything with chocolate and caramel. If I have to get specific: brownies.