CHOCOLATE CREAM CHEESE CROISSANT BAKE RECIPE BY TASTY
Here's what you need: mini croissant, semi-sweet chocolate chips, cream cheese, sugar, eggs, vanilla, milk
Provided by Tasty
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350ºF (175ºC).
- Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.
- Spray a medium-large baking pan with cooking spray and place the balls in the pan.
- Sprinkle the chocolate chips evenly over the dough.
- In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.
- Slowly the add milk to loosen the mixture without curdling the cream cheese.
- Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).
- Bake for 45-50 minutes, or until the middle is cooked through.
- Let cool for 10 minutes before serving
- Garnish with a nice scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 2 grams, Protein 7 grams, Sugar 31 grams
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 CROISSANT BREAKFAST BAKE
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Place croissant pieces in prepared pan. Sprinkle with chocolate chips. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces. Let stand 20 minutes or cover and refrigerate overnight. Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.
Categories Breakfast Chocolate Casserole/Gratin
Number Of Ingredients 2
Steps:
- follow
OVERNIGHT CHOCOLATE CROISSANT BAKE
Think nothing could top your family's favorite French toast bake? Try this-made with flaky croissants and chopped chocolate. It's a worthy challenger!
Provided by My Food and Family
Categories Dairy
Time 13h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Layer half each of the croissants and chocolate in 8-inch square baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese is large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and 1/3 cup sugar. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole, covered, 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Let stand 10 min. Sprinkle with remaining sugar.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 210 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
EASY CROISSANT BREAKFAST CASSEROLE
A co-worker brought this to a potluck and it was the bomb! I can't believe I never thought of this before! It is just too easy. I wonder if it could be made the day before?
Provided by Doxie lover in the
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly butter large casserole dish (optional). Unroll croissants and lay flat in single layer in large casserole dish.
- Brown sausage in pan and layer on top of croissants.
- In seperate bowl, scramble eggs with 1/2 and 1/2, salt and pepper. Layer on top of sausage.
- Cover with remaining cheese and bake at 350 degrees for 30-45 minutes.
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
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