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Croissants Pain aux Chocolate Recipe @ATableenProvence

Croissants and Pain aux Chocolate

Ok it's not easy to make croissants and pain aux chocolate, but it's a fun and rewarding weekend project.
Prep Time 1 hr
Cook Time 20 mins
Resting/Rising Time 7 hrs
Total Time 8 hrs 20 mins
Course Breads
Cuisine French
Servings 2 dozen (medium or 30+ small)

Ingredients
  

  • 1 tbsp dry yeast
  • ½ cup Water
  • pinch of Sugar or Honey
  • 1/2 cup Milk
  • 1/3 cup Sugar
  • 1 1/2 cups + 2 tbsp Unsalted Butter barely softened
  • 3 tbsp Unsalted Butter melted and cooled
  • 1 tbsp Kosher salt
  • 4 cups Flour
  • 18 bars Bittersweet Chocolate (½”-wide x 3”long)
  • 1 large Egg mixed with 1 tbsp water, for egg wash

Instructions
 

  • Stir together yeast, a pinch of sugar and ½ cup very warm water together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes.
  • Stir in milk, sugar, 3 tbsp melted butter and salt; add flour.
  • Mix on medium speed until a stiff dough forms, about 5-7 minutes.
  • Transfer to a work surface and form into a square; wrap in plastic wrap and refrigerate for 2 hours.
  • Place remaining butter on a sheet of plastic wrap or parchment; cover with another sheet.
  • Using a rolling pin, pound and shape butter into a 6”, ½”-thick square; set aside.
  • Using rolling pin, roll dough into an 16” square on a lightly floured work surface.
  • Unwrap butter square, and place on dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center.
  • Roll dough into a 12” x 9” rectangle, and then tri-fold dough like a letter.
  • Roll the dough into a 12” x 9” rectangle and repeat folding.
  • Wrap in plastic wrap; chill for 30 minutes to 1 hour.
  • Repeat rolling and folding dough twice more; chill for 1-2 hours.
  • Roll dough into a 20” x 14” x ¼” thick sheet; halve lengthwise.
  • Cut each half into about 9 triangles, about 3 ½”-wide at their base; cut a ½”-deep slit in the middle of each wide base.
  • Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll.
  • Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash.
    Croissant Pain aux Chocolate Recipe @ATableenProvence
  • Repeat with remaining triangles, bars, and egg wash.
  • Let croissants sit until doubled in size, about 2 ½–3 hours. For regular croissant, simply omit the chocolate.
  • To make more traditional pain au chocolat, cut 3 ½” wide rectangles from each 7” strip.
  • Place first chocolate piece at bottom of rectangle.
  • Roll over once.
  • Place second chocolate piece and roll over again.
  • Place on parchment-lined sheet keeping seam at the bottom.
  • Heat oven to 380°F (190°C).
  • Working with one baking sheet at a time, brush croissants with more egg wash.
  • Bake until deep golden brown, about 20-24 minutes.
  • Enjoy!
    Croissant Pain aux Chocolate Recipe @ATableenProvence

Notes

Note: At the point before you put on egg wash, you can freeze the croissants. Place on a baking sheet until frozen then put in a sturdy freezer bag. Take the croissants out of the freezer the night before and let proof overnight on a parchment-lined sheet. Cover with a tea towel. Once proofed, bake as described.
Keyword Breads, Croissant, Pain aux Chocolat
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