Homemade Chocolate Croissants (Pain Au Chocolate)
Ingredients
- 4 cups flour (500 gram )
- 1/4 cup sugar (50 gram )
- 2 tsp salt
- 1 package instant dry yeast
- 3 tbsp unsalted butter, softened
- Chocolate bar sweetened
Planning
- In a bowl, combine, milk, water, sugar, salt, yeast, and butter.
- Turn it out on a counter When the dough begins to clump.
- Knead the dough and shape it into a ball, making certain to not over-knead it.
- Cover with plastic wrap and refrigerate for one hour.
- Slice the butter that is cold and put it on a sheet of paper. .
- Put a second piece of parchment and beat on it.
- If needed, use a knife and set back the trimmings and then continue to roll right into a square.
- Transfer the butter coating.
- To roll the dough out flour the countertops. Put the dough and then push the pin that is rolling after tapping and again to form four quadrants.
- Roll out every corner and shape a 10-inch (25 cm) squarefoot.
- Set the butter coating and then fold the dough over the butter's sides, surrounding it.
- Roll the dough using a rolling pin ensuring to lengthen the dough, instead of extending it.
- Roll the dough out onto a floured surface until it is 8x24 inches (20x61 cm).
- Fold the top half to the centre, and brush off any excess flour.
- Twist the bottom half and then turn the dough clockwise to the leftside. This finishes the turn.
- Cover and simmer for one hour.
- Roll the dough out again two times, refrigerating for 1 hour between every turn and finishing three turns in complete. Cease if at butter or the dough starts to soften and move back to the refrigerator.
- Cover with plastic wrap and refrigerate.
- Put a half in the fridge.
- Flour the surface and then roll the dough out into a long narrow strip, roughly 8x40 inches (20x101 cm).
- Using a knife, cut on the edges of the dough.
- Cut the dough.
- Set the chocolate and then roll closely enclosing it.
- Repeat using the other half.
- Brush the croissants together with the egg. Save the remainder of the egg wash in the refrigerator for later.
- Place the croissants at a warm area to grow for 1-2 hours.
- Brush them After the croissants have proofed.
- Drink hot.
Enjoy!