HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- 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 on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one 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 and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- 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.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
CHOCOLATE CROISSANTS
First let me say to you that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to make them. They certainly like eating them, and they tend to like eating what they make themselves even more.
Provided by Nigella Lawson : Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
- Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
- Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
- Then carefully roll from that chocolate loaded end towards the point of the triangle.
- You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
- Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.
CHEF JOHN'S CHOCOLATE CROISSANTS
Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 5h55m
Yield 6
Number Of Ingredients 11
Steps:
- Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
- Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
- Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
- Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
- Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
- Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
- Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
- Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
- Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
- Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
- Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
- Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
- Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.
Nutrition Facts : Calories 566.1 calories, Carbohydrate 52.7 g, Cholesterol 88.6 mg, Fat 36 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 22 g, Sodium 591.7 mg, Sugar 22.4 g
CHOCOLATE CROISSANTS
From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. , Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 451 calories, Fat 24g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 483mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE CROISSANTS
Steps:
- Do ahead
- Prepare the laminated dough as directed on page 182, up to the point of shaping and baking. When you get to the final rolling, roll into a rectangle measuring about 32 inches wide by 7 inches high.
- Shaping and baking
- To make the filling, melt the butter in a saucepan, then turn the heat down as low as it will go, add the chocolate, and stir until the chocolate is melted. (You can also melt the chocolate and butter together using a double boiler or using a microwave in short bursts.) Pour the chocolate mixture onto a sheet of parchment paper or a silicone mat and use a spatula to spread it into a rectangle about 1/2 inch thick. Cool until the chocolate is solid; you can put it in the refrigerator to speed this up.
- Cut the rolled-out laminated dough into rectangles about 3 1/2 inches wide and 6 inches long (the 7-inch dough will shrink to 6 inches as you cut it). Use a metal pastry scraper or pizza cutter to cut the cooled chocolate into bars about 3 inches long and 1/2 inch wide. Lay one or two bars across the bottom of each piece of dough, then roll the croissants up into barrel shapes. Place the croissants on a parchment-lined sheet pan about 1 1/2 inches apart, seam side down. Cover loosely with plastic wrap and proof at room temperature for 2 1/2 to 3 hours. (If you don't want to bake all of the croissants at this time, place the extra croissants on a pan or in individual freezer bags and chill or freeze them.) The croissants will rise slowly and swell noticeably in size, but they won't double.
- About 20 minutes before baking, preheat the oven to 450°F (232°C). Whisk the egg and water together, the gently brush the egg wash over the croissants.
- Place the croissants in the oven and immediately lower the temperature to 375°F (191°C). Bake for 15 minutes, then rotate the pan and bake for an additional 15 to 20 minutes, until the croissants are a rich golden brown on all sides, without any white sections in the visible layers. If they seem to be baking unevenly or are getting too dark and have streaks of light sections, lower the oven temperature to 325°F (162°C) and extend the baking time as needed. The croissants should feel light when lifted and be flaky on the surface.
- Cool for at least 1 hour before serving. If you like, you can garnish the croissants after they have cooled with a light dusting of confectioners' sugar tapped through a fine-mesh sieve, or remelt any leftover chocolate filling and apply a squiggle of chocolate to the top.
CHOCOLATE COCONUT CANDY BARS
Theses candies are highly addictive and taste very similar to an Almond Joy® bar.
Provided by kcpjstokes
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h50m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
- Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
- Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 21.6 mg, Fat 16 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 147.6 mg, Sugar 25.4 g
COCONUT CROISSANT BREAD PUDDING
My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.
Provided by KelBel
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
- Mix eggs, light cream, coconut milk, sugar and water until well combined.
- Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
- Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.
Nutrition Facts : Calories 632.3, Fat 44, SaturatedFat 25.4, Cholesterol 170.3, Sodium 503.7, Carbohydrate 51.8, Fiber 4.7, Sugar 27.4, Protein 11.6
EASIER THAN THE EASIEST CHOCOLATE CROISSANTS
Yep - that's code for SUPER easy. :) My family traveled to France when I was little and these were on the BREAKFAST buffet! Every kid's dream!!! I made sure to eat one *every* morning. Chocolate for breakfast? That is only something a kid can get away with while in a foreign country - at least in my family! Now that I am a bit older, I no longer seek the adrenaline rush of breaking the breakfast routine, and I prefer to occasionally make these as a potluck contribution. Enjoy!
Provided by Greeny4444
Categories Breads
Time 25m
Yield 8 croissants, 8 serving(s)
Number Of Ingredients 2
Steps:
- Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate, to the small end.
- Transfer the croissants to a baking sheet (lined with parchment paper, for easier cleanup).
- Bake as directed on the tube (usually 375 degrees F for 10 to 12 minutes).
- Serve warm or at room temperature.
MAKEOVER CHOCOLATE CROISSANT PUDDING
"My father is French, and I have a lot of family recipes that involve croissants. Any way to make this one healthier?" Our test kitchen transformed one of Sonya's best-loved recipes into a delectable, slimmed-down version without giving up the croissants she loves. -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place croissant bottoms in a 13x9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops., In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened., Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 326 calories, Fat 14g fat (7g saturated fat), Cholesterol 166mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.
More about "chocolate coconut croissants recipes"
VEGAN CHOCOLATE CROISSANTS | HEART OF A BAKER
From heartofabaker.com
5/5 (4)Category DessertCuisine FrenchTotal Time 1 hr 48 mins
- In the bowl of a stand mixer fitted with a paddle, combine the yeast mixture (the one you combined and set aside), salt, 2 tablespoons sugar, 2 tablespoons melted coconut oil, and 1 cup almond milk on medium. Gradually add in the all-purpose flour and beat on medium until a dough starts to form. If dough is really sticky, add 1/4-1/3 cup more of flour. Remove from bowl onto a well floured surface.
- Roll the dough into a rectangle that is 1/2 inch thick (it will be about 12 inches by 10 inches or so). Transfer to a small cookie sheet and chill in the refrigerator for 30 minutes.
- After the dough has chilled, we are ready to add the coconut oil package. This makes the dough form the layers and get very tender and flaky. Take 1 cup of solid coconut oil and knead in 1/3 cup of all-purpose flour. Form the coconut oil and flour into a small rectangle that is about 6 inches by 4 inches. I had to just use my hands to do this, especially if it’s a warmer day or your kitchen is fairly warm.
EASY, 30 MINUTE CHOCOLATE CROISSANTS - INSPIRED TASTE
From inspiredtaste.net
CHOCOLATE, ALMOND & COCONUT CROISSANTS | RECIPES
From littletownstreats.com
20 MINUTE CHOCOLATE CRESCENTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT CROISSANTS - THE GLOBE AND MAIL
From theglobeandmail.com
10 BEST CHOCOLATE COCONUT DESSERTS RECIPES | YUMMLY
From yummly.com
EASIEST CHOCOLATE CROISSANT RECIPE EVER - PEANUT BLOSSOM
From peanutblossom.com
CHOCOLATE CROISSANTS - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
3-INGREDIENT CHEATER’S CHOCOLATE CROISSANTS – THE …
From thecomfortofcooking.com
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT)
From sallysbakingaddiction.com
CHOCOLATE FILLED CROISSANT - SIMPLY BAKINGS
From simplybakings.com
CHOCOLATE-FILLED CROISSANTS RECIPE | MYRECIPES
From myrecipes.com
2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS - BEAMING BAKER
From beamingbaker.com
CHOCOLATE CROISSANTS (WITH PHOTO TUTORIAL)
From womanscribbles.net
CHOCOLATE CROISSANTS - YOUR RECIPE BLOG
From yourrecipeblog.com
CHOCOLATE CROISSANTS - PAIN AU CHOCOLATE (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
SHORTCUT CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT) - THE CHUNKY CHEF
From thechunkychef.com
EASY CHOCOLATE CROISSANTS - DAILY DISH RECIPES
From dailydishrecipes.com
CHOCOLATE CROISSANTS IN 30 MINUTES FLAT! - JOY THE BAKER
From joythebaker.com
CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT) | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
EASY CHOCOLATE CROISSANTS - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
CHOCOLATE CROISSANTS RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
PUFF PASTRY CHOCOLATE CROISSANTS • FOOD FOLKS AND FUN
From foodfolksandfun.net
EASY CHOCOLATE CROISSANTS RECIPE | MYRECIPES
From myrecipes.com
STARBUCKS CHOCOLATE CROISSANTS - MOM MAKES DINNER
From mommakesdinner.com
EASY CHOCOLATE CROISSANT RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
CHOCOLATE CHIP CROISSANT CASSEROLE BAKE RECIPE - DINNER, THEN …
From dinnerthendessert.com
CHOCOLATE CROISSANTS | RICARDO
From ricardocuisine.com
PUFF PASTRY CHOCOLATE CROISSANTS - COMPLETELY DELICIOUS
From completelydelicious.com
CHOCOLATE CROISSANTS – PAIN AU CHOCOLAT - WHISKING UP YUM
From whiskingupyum.com
MACADAMIA COCONUT CROISSANT {TROPICAL CROISSANT ... - WILD WILD …
From wildwildwhisk.com
CHOCOLATE CROISSANTS : RECIPES : COOKING CHANNEL RECIPE | NIGELLA ...
From cookingchanneltv.com
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) - CHISEL
From chiselandfork.com
FRENCH CROISSANTS |CHOCOLATE CROISSANTS (40 STEP-BY-STEP PHOTOS)
From bessiebakes.com
CHOCOLATE-HAZELNUT CROISSANTS - NINJA TEST KITCHEN
From ninjatestkitchen.com
CHOCOLATE COCONUT CROISSANTS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love