Puff Pastry Chocolate Croissants Recipes

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

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!

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Preheat the oven to 425°F and line a sheet pan with parchment paper.
• Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.
• Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles. (To make larger croissants, make only 2 cuts horizontally to make 6 rectangles, and then cut into 12 total triangles)
• Working with one triangle at a time, brush with egg wash and place a few pieces of chocolate on the fat end about 1 inch above the end. Roll the dough towards the skinny end, pinching the dough at the beginning of the roll to ensure the chocolate doesn't ooze out during baking.
• Place the croissants on the sheet pan and slightly curve the ends toward the center. Brush generously with more egg wash and sprinkle with sugar or salt, if desired.
• Place in the 425°F oven and immediately turn down to 400°F. Bake for 12-18 minutes (different brands of puff pastry will need different baking times, so start checking at 12 minutes). Croissants are done when they are puffed and deep golden brown, but don't let them burn. Rotate pan if needed to promote even baking.
• Enjoy croissants soon after baking, and serve them warm for gooey chocolate centers.

EASY CHOCOLATE PUFF PASTRY CROISSANTS

Steps:

• Set oven to 350°F.
• Grease 2 baking sheets.
• Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
• Cut into four even squares.
• Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
• Brush the edges lightly with the beaten egg.
• Fold each square into triangles, press the edges to seal.
• Place on the baking sheets 2-inches apart.
• Repeat with remaining puff pastry sheet.
• Bake for about 15-17 minutes or until puffed and golden brown.
• Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
• In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
• Stir/whisk in the confectioners sugar until combined.
• Add in water until the icing is smooth and desired consistency for drizzling.
• Drizzle over the pastries.
• Sift lighty with confectioners sugar if desired.

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400°F.
• Line two baking sheets with parchment paper.
• Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
• Unfold one sheet of puff pastry on a lightly floured surface. Cut it into 8 equal pieces.
• Break the candy bars into sections. There should be four sections in each candy bar.
• Place the chocolate in the center of each puff pastry piece.
• Make the egg wash by whisking together the egg and 1 tablespoon of water.
• Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet to seal.
• You can add a bit of egg wash between the pastry where you are sealing it to help hold it together.
• Place the assembled pastries on the prepared baking sheets and brush the tops and sides with the egg wash.
• Repeat with the second sheet of puff pastry dough.
• Bake the pastries for about 14-15 minutes, or until the pastry is golden brown, rotating the baking sheets halfway through baking.
• Move the baking sheets to wire racks for 10 minutes.
• Dust the chocolate croissant with powdered sugar and serve.