Chocolate layered Croissants. Though nothing compares to real chocolate croissants, this shortcut variation is perfect when you're short on time, baking with kids, or simply want something much easier. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam side down.
Each croissant comes individually wrapped and ready to eat – enjoy them at home or on-the-go. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Inside were two slightly melty bars of chocolate—not as dark as we usually like in a chocolate croissant, but the sweetness level works really well with the rest of the croissant. You can have Chocolate layered Croissants using 9 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Chocolate layered Croissants
- Prepare of & 1/2cups all purpose flour.
- It’s of active dry yeast.
- Prepare of warm milk.
- You need of warm water.
- It’s of salt.
- It’s of butter.
- Prepare of vanilla essence.
- You need of For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate.
- It’s of For the egg wash:1 egg and 1 tbsp milk.
It was super airy and evenly layered throughout, and most important, the flavor of the butter really came through in the dough. Working quickly before the spread melts, place one piece at the wide end of each triangle and roll up, lightly pinching the sides to seal the chocolate inside. Curve the ends in slightly to form a croissant shape. Dominique Ansel is the famed bakery who started the viral cronut, a mix between a donut and a croissant.
Chocolate layered Croissants step by step
- Mix together milk, water and yeast and let sit for 5-10 minutes to poof.
- Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes..
- Cover the dough and let poof for about an hour or until dough doubles in size..
- After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes..
- After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together..
- Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling..
- After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes).
- On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly..
- Do this for all the other pieces.
- Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) Place in the oven to poof(without switching it on) for 10 minutes..
- Pre heat your oven to 180°C and bake for 15 minutes. Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes..
While this is their best seller, Dominique Ansel also has the croissant staples – plain and chocolate – among other layered baked treats. Cool completely on a wire rack. Beat the egg with the tablespoon of water to make the egg wash. Cool on a rack before serving. Our chocolate layered pastries come with chocolate peaces embedded into our french viennoiserie sweet rolls.