PAIN AU CHOCOLAT ( CHOCOLATE CROISSANTS )

A classic French treat that is flaky and buttery filled with milk chocolate.

*** Do read the full recipe before starting and make space in the fridge ***

STEP 1

INGREDIENTS: 1/4 cup unsalted butter, softened to room temperature 4 cups all-purpose flour plus more for rolling 1/4 cup powdered sugar 2 teaspoons salt 1 Tablespoon active dry yeast 1 and 1/2 cups cold whole milk

Semi-sweet or bittersweet chocolate, coarsely chopped

Egg for egg wash

INSTRUCTIONS

In a mixing bowl, take the butter. Add the flour, sugar, salt, and yeast. Turn the hand mixer to gently combine the ingredients for 1 minute.

With the mixer running, slowly pour in the milk. Once all of the milk is added, beat the dough for at least 5 full minutes. Keep the mixer running until the dough pulls away from the sides of the bowl.

Remove dough from the bowl and with floured hands , make it into a ball (similar to what you would have done when making bread) Place the dough on a parchment paper or silicone baking mat lined, Gently flatten the dough out and cover with plastic wrap or aluminum foil. Place this in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and on a flat surface, flatten the dough with your hands into a rectangle Use a rolling pin to get the correct shapes as dough will tend to roll back into a ball . (approx. 14×10-inch ).

Place the rolled out dough back back into the baking sheet and cover with plastic wrap in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours.

STEP 2

INGREDIENTS

Prepared dough

Butter Layer 1 and 1/2 cups unsalted butter softened to room temperature 2 Tablespoons all-purpose flour

INSTRUCTIONS

In a large bowl using a hand-held mixer beat the butter and flour together until smooth and combined. Transfer the mixture to a baking sheet or baking mat. Using a spoon smooth out into approx.7×10-inch rectangle. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes (or 1 hour so that the layer is set)

Roll the dough into a large rectangle on a flat floured surface . Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.

Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.

After the final turn, cover the dough with plastic wrap in refrigerator for 4 hours or overnight.

STEP 3

INGREDIENTS

Prepared dough with butter layer

Semi-sweet or bittersweet chocolate, coarsely chopped

Egg Wash

1 large egg

2 Tablespoons whole milk

INSTRUCTIONS Remove the dough from the refrigerator. On a floured counter, roll the dough out into an rectangle (approx 8×20-inch ). The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have a rectangle.

Flour the surface and roll out the dough into a long narrow strip ( about 8x40 inches). With a knife, trim the edges of the dough. Cut the dough into 4 rectangles.

Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate.

Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets. Cover with plastic wrap allow to rest in the refrigerator to rest for 1 hour.

Preheat oven to 210°C.

Remove the croissants from the refrigerator. Brush each lightly with egg wash.

Bake until croissants are golden brown, about 20 minutes.

Dust if required with powdered sugar or confectioners sugar.

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