PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)
This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.
Provided by KJKENDA
Categories Bread Yeast Bread Recipes
Time 4h
Yield 9
Number Of Ingredients 12
Steps:
- Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
- Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
- Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
- Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
- Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
- Repeat step 5, chilling for 30 minutes.
- In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
- Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
- Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the top of the pastries with the remaining egg yolk mixture.
- Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g
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
CROISSANTS AND PAIN AU CHOCOLAT
I never use a hand-held electric mixer for this recipe because the motor will not hold up to the strength of this dough. This recipe involves six quick steps and a lot of waiting time. When I want croissants for Sunday brunch, I do the first three steps on Saturday afternoon. On Sunday morning, I get up three hours before I want to serve them and complete the last three steps. You can make both croissants and pain au chocolat with this dough.
Provided by Food Network
Categories dessert
Time 9h10m
Yield 20 croissants or 16 pains au chocolat
Number Of Ingredients 22
Steps:
- Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should appear milky and should be pourable and warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute.
- If the dough is too soft, add more flour, one tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water one tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.)
- Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. (This will start the fermentation process).
- Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4 inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, which allows for a slow fermentation. A slow fermentation helps develop the flavor of the dough.
- Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. I like to use a large offset spatula to do this. Incorporate the butter by folding the (butterless) left third of the dough over the center, then fold the right third of the dough to the left. Now it should resemble a folded letter.
- Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Give the dough a book fold, or double fold, by folding each short end to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. (This process is called a book fold because the folded dough resembles a book and a double fold because the dough is folded onto itself two times.)
- Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. (At this stage I usually let the dough rest overnight and finish it in the morning.)
- The following procedure is the final step before you form the croissants or pain au chocolat. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 x 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center. Then fold the right third of the dough to the left. Now the dough should resemble a folded letter.
- Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
- These puff pastry items are best eaten the day they are made.
- Follow instructions for basic dough, above.
- With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate.
- Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
- Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment paper-covered baking sheet; they will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
- Preheat the oven to 400 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the croissants or pain au chocolat completely with egg wash. Bake until golden brown, about 10 minutes. I love to eat both of them fresh out of the oven. If you have any leftovers, they can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
- Follow instructions for basic dough, above.
- Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
- Place the rolled croissants on a parchment paper-covered baking sheet. The croissants will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap. This keeps the croissants from developing a skin while proofing and traps the heat released during fermentation, which helps them to rise. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; this can take anywhere from 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
- Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
- Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
- Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
TWICE-BAKED ALMOND CROISSANTS
Categories Bread Fruit Juice Dairy Nut Breakfast Brunch Bake Mother's Day Father's Day New Year's Day Almond Fall Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 pastries
Number Of Ingredients 18
Steps:
- Make syrup:
- Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
- Make almond cream:
- Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
- Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
- Assemble croissants:
- Preheat oven to 350°F.
- Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
- Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.
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
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.
RAINBOW CROISSANTS RECIPE BY TASTY
Here's what you need: whole milk, water, unbleached all-purpose flour, granulated sugar, kosher salt, instant dry yeast, unsalted european-style butter, food colorings, unsalted european-style butter, large egg, food-safe glove
Provided by Kiano Moju
Categories Breakfast
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk and water.
- On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter.
- Mix just until the dough comes together, but don't overmix.
- Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours.
- Divide the reserved quarter of dough into 5 equal pieces. Add a few drop of different colored food coloring to each one.
- Wearing food-safe gloves so you don't stain your skin, work each color into the dough.
- Shape the colored dough into balls, place on a plate, and cover with plastic. Let rest for 2 hours at room temperature.
- Transfer the large piece of rested dough to a parchment-lined baking sheet. Shape into an 8x11-inch (20x27 cm) rectangle, cover with plastic wrap, and chill in the refrigerator overnight.
- Transfer the colored dough to another parchment-lined baking sheet. Shape into 2x3-inch (5x7 cm) rectangles, cover with plastic wrap, and chill overnight.
- Transfer the plain rested dough to a clean, lightly floured surface. Roll into a 16x8-inch (40x20 cm) rectangle. Pat the edges with a knife to straighten.
- Place the butter rectangle at the center of the dough rectangle. Fold the top and bottom of the dough over to cover the butter, pinching the center seam and sides to seal.
- Rotate 90° and roll out to a large rectangle, about 8x18 inches (20x45 cm). Flatten the edges.
- Fold the top and bottom edges to meet in the center of the dough. Fold over once more, then freeze for 30 minutes.
- Roll out the dough again to a large rectangle, about 24x8 inches (60x20 cm). Brush off any excess flour. Fold the dough in thirds, brush again, then freeze for another 30 minutes.
- Cut the chilled, colored doughs in half lengthwise. Roll into ropes about 10 inches (25 cm) long.
- Brush the ropes with water and line up together, in rainbow order or as desired. Press together. Lightly dust with flour and roll out into a rectangle roughly the same size as the plain dough.
- Brush the plain dough with water, then lay on the colored dough sheet on top.
- Roll out into a large, 13x21-inch (33x53 cm) rectangle and about ¼-inch (6 mm) thick.
- Cut the dough into 10 triangles with bases that are about 4 inches (10 cm) wide.
- Lay the dough triangles colored side down, and starting with the wide end, gently roll up.
- Place the croissants on a parchment-lined baking sheet, seam-side down. Cover with plastic wrap and let proof at room temperature for 2 hours.
- Preheat the oven to 400°F (200°C).
- Brush the croissants with egg wash.
- Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 58 grams, Fat 23 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams
More about "double chocolate croissants recipes"
TWICE-BAKED CHOCOLATE CROISSANTS (EASY GUIDE) - MOMSDISH
From momsdish.com
4.8/5 (112)Total Time 1 hr 5 minsCategory DessertCalories 123 per serving
- Preheat oven to 350°F degrees. In a saucepan, mix together sugar and water, bringing it to a boil. Add vanilla extract and orange juice. Remove from the heat.
- Slice croissants in half lengthwise. Using a pastry brush, soak croissants with syrup on both sides. Note: Croissants will be wet, but will dry out during baking.
- Melt dark chocolate chips in the microwave in 30 second intervals, stirring in between each. Once chocolate chips are completely melted, stir in the Nutella until smooth.
- Spread a spoonful of chocolate filling into each croissant bottom (optional: sprinkle on crushed nuts). Cover with the croissant top. Use a pastry brush to spread syrup on the top of each croissant. Repeat until all croissants are filled.
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT)
From sallysbakingaddiction.com
4.7/5 (54)Category Pastries
DOUBLE CHOCOLATE CROISSANT FRENCH TOAST CASSEROLE - PUNCHFORK
From punchfork.com
CROISSANT CHOCOLATE BREAD PUDDING - THERESCIPES.INFO
From therecipes.info
EASY CHOCOLATE CROISSANT BAKED FRENCH TOAST - THE FRESH COOKY
From thefreshcooky.com
TWICE BAKED ALMOND CROISSANTS - THIS IS WHY I'M DOUGHY
From thisiswhyimdoughy.wordpress.com
CHOCOLATE FILLED CROISSANT - SIMPLY BAKINGS
From simplybakings.com
FRENCH CROISSANTS |CHOCOLATE CROISSANTS (40 STEP-BY-STEP …
From bessiebakes.com
CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT) | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING | IMPERIAL SUGAR
From imperialsugar.com
CHOCOLATE CROISSANT FRENCH TOAST CASSEROLE RECIPE - KITCHN
From thekitchn.com
DOUBLE CHOCOLATE CROISSANTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING - LOVE TO BE IN THE …
From lovetobeinthekitchen.com
HOMEMADE FRENCH CROISSANTS (STEP BY STEP RECIPE)
From theflavorbender.com
DOUBLE CHOCOLATE CROISSANTS AND PAIN AU CHOCOLATE …
From youtube.com
BEST CROISSANT BREAD PUDDING RECIPE - GO GO GO GOURMET
From gogogogourmet.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING – RECIPES NETWORK
From recipenet.org
EASY DOUBLE-BAKED ALMOND CROISSANTS | SIFT & SIMMER
From siftandsimmer.com
DOUBLE CHOCOLATE CROISSANT WITH SOURDOUGH STARTER - THE FRESH LOAF
From thefreshloaf.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
2 INGREDIENT CHOCOLATE CROISSANTS - CARRIE THIS HOME
From carriethishome.com
DOUBLE CHOCOLATE CAKE DOUGHNUTS - JOY THE BAKER
From joythebaker.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING | DIXIE CRYSTALS
From dixiecrystals.com
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING - SWEET SENSATIONS
From thesweetsensations.com
EASY SAME DAY CROISSANT (HYBRID METHOD) - NATASHA'S BAKING
From natashasbaking.com
CHOCOLATE CROISSANTS RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
HOMEMADE CHOCOLATE CROISSANTS - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
DOUBLE CHOCOLATE CHIP COOKIES A RECIPE FROM FRANCE
From pinterest.ca
EASY, 30 MINUTE CHOCOLATE CROISSANTS - INSPIRED TASTE
From inspiredtaste.net
CHOCOLATE CROISSANTS | RICARDO
From ricardocuisine.com
THE BEST DOUBLE CHOCOLATE MUFFINS - HOUSE OF NASH EATS
From houseofnasheats.com
DOUBLE BAKED CROISSANT BAKING INSTRUCTIONS — BUTTER …
From butterblockyyc.com
TINA VESIć: VEGAN DOUBLE CHOCOLATE CROISSANTS
From tinavesic.com
EASY CROISSANTS WITH DARK CHOCOLATE - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
SALLY'S BAKING ADDICTION CHOCOLATE CROISSANTS - ALL INFORMATION …
From therecipes.info
32 BEST STUFFED CROISSANTS RECIPES - HOW TO MAKE STUFFED CROISSANTS
From parade.com
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