Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chocolate croissant. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Homemade Chocolate Croissants (Pain Au Chocolate). Repeat with the other half of the dough.
Chocolate Croissant is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chocolate Croissant is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chocolate croissant using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Croissant:
- Prepare all-purpose flour / maida
- Get milk powder
- Get salt
- Prepare instant active yeast
- Prepare sugar
- Get lukewarm milk (keep 2 tbsp milk aside)
- Take butter for dough kneading
- Make ready to apply over pastry sheets
- Prepare chocolate compound
- Make ready butter to grease
To properly activate yeast, the liquid—in this case, milk—that the yeast is bloomed in must be. Chocolate Croissants: In a large bowl combine the flour, yeast, sugar, and malt powder. With your fingertips work the butter into the dry ingredients until the butter is in small pieces. This is a guide for shaping chocolate croissants, and of course, I had to bring cinnamon into this whole thing somewhere so I've also got a guide on shaping Cinnamon-Raisin Danish Swirls here.
Instructions to make Chocolate Croissant:
- Mix in a bowl add all-purpose flour, milk powder, salt, sugar, instant active yeast and milk. knead a soft dough. Knead this dough on a kitchen surface for at least 10 min by adding little by little 2 tbsp of butter. dough should become very soft after kneading. Tuck this dough and keep in a bowl. cover the bowl and keep it in a warm place for proofing or unless dough becomes double in size.
- After an hour dust a little maida on the kitchen surface. Take out the dough and punch it hard to remove all the air. Divide the dough into 12 equal balls. Roll each ball into thin round sheet. Take 10 gms of butter and apply it on a sheet and place the sheet onto a cling wrap / plastic foil. Take another ball, roll into round sheet, apply butter onto it, place it on the first sheet. Prepare all the sheets this way and place them one on the other.
- Pack all these sheets in one cling wrap. And keep inside the refrigerator for an hour until butter freezes.
- After an hour remove the sheets out. roll it thin with the help of Maida. Divide it into 12 triangles as shows in the pic.
- Take each triangle sheet. Place a piece of chocolate and start folding it inward and fix the end. Prepare all the croissants and apply milk onto it gently with a brush. Cover and keep it for second proofing for about half an hour.
- After half an hour, again apply milk gently in each of the croissants and bake in a preheated oven at 200 degree for 15 minutes. once done take them out apply butter onto them for extra glaze.
Chocolate-filled vegan croissants made with coconut oil and no butter are the ultimate vegan pastry. These chocolate vegan croissants have been months in the making. Homemade Chocolate Croissants (Pain au Chocolat) Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Flaky and buttery homemade Chocolate Croissant will make your morning so much more delicious.
So that is going to wrap it up for this exceptional food chocolate croissant recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
