A warm, flaky, buttery chocolate croissant is one of life's greatest pleasures. Known in French as "pain au chocolat,"
these delicious pastries mix rich chocolate flavour with delicate puff pastry layers for breakfast.
This recipe demystifies the French technique so you can make croissants at home. A golden, crisp pastry filled with molten chocolate is excellent for breakfast, brunch, or afternoon snacks.
Due to dough chilling and folding, they take time to make, but the outcome is worth it.
Everyone who tastes homemade chocolate croissants will be impressed, regardless of your baking skills. Serve them with coffee or tea for the ideal bakery experience at home.
INGREDIENTSThe recipe requires 2 ¼ teaspoons active dry yeast and ¼ cup warm water (110°F/43°C).
Add 2 tbsp sugar and 2 ¾ cups all-purpose flour
1.5 tsp salt
½ cup warm milk (110°F/43°C)
1 tablespoon softened unsalted butter
1 cup cold, thin-sliced unsalted butter
1 big beaten egg (for egg wash)
4-ounce dark or semi-sweet chocolate bars (cut into rectangles)
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