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
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
QUICK PAIN AU CHOCOLAT
An easy cheater's method for a French type of pastry that makes a great breakfast, or anytime. You know what they say: PAIN IS GOOD!
Provided by PalatablePastime
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chocolate pieces in a heatproof bowl.
- Heat cream until it just starts to boil; pour over the chocolate.
- Stir until the chocolate melts and is well blended.
- Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
- Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
PETIT PAIN AU CHOCOLAT
I've had this recipe for over 20 years and it's still one of my most treasured. The presentation is just fancy enough for special occasions, yet the recipe is very achievable. -Denise Wheeler, Newaygo, Mi.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unfold puff pastry onto a lightly floured surface. Roll out into a 10-in. square. Cut into four squares., Place 2 tablespoons chocolate chips in the center of each square. Brush edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges to seal. Brush tops with remaining egg. Transfer to a greased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Remove to a wire rack to cool., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over pastries.
Nutrition Facts : Calories 652 calories, Fat 33g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 285mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 6g fiber), Protein 9g protein.
MINI PAIN AU CHOCOLAT
Pain au Chocolat... ummmmmm. I have not made this yet, but I can hardly wait. It's slightly reworded from the Better Homes and Gardens website.
Provided by CorriePDX
Categories Breakfast
Time 50m
Yield 18 pastries, 9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degree F and butter a large baking sheet. Cut the chocolate into eighteen 2-by 1/2-inch pieces.
- Carefully unfold pastry sheet and roll out on a lightly floured surface with a floured rolling pin to form a 12-1/2-inch square. Trim edges of pastry with a pizza cutter or sharp knife to form a 12-inch square. Cut pastry into three 4-inch strips. Cut strips crosswise to make eighteen 2- by 4-inch rectangles.
- Working with 1 rectangles at a time, brush top with egg wash and place 1 piece of chocolate 1 inch from short end of rectangle and roll up pastry over chocolate to encase chocolate and form a log. Press edge of pastry to seal, leaving ends of log open, and arrange pastry seam sides down on baking sheet. Brush tops of pastry with some of egg wash.
- Repeat with remaining pastry and chocolate in same manner, and freeze pastry on baking sheet until firm, about 10 minutes.
- Now, bake pastries in middle of oven until puffed and golden brown on top, about 10 minutes (don't worry if some chocolate leaks out). Transfer with a metal spatula to wire racks to cool. Dust tops of pastries with confectioners' sugar.
Nutrition Facts : Calories 199.6, Fat 15.4, SaturatedFat 5.6, Cholesterol 23.3, Sodium 70.8, Carbohydrate 14.9, Fiber 1.9, Sugar 0.3, Protein 3.4
PAIN AU CHOCOLAT
Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 4h
Yield 10 pains au chocolat
Number Of Ingredients 5
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
- Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
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- Preheat oven to 400ºF. Line a baking sheet with parchment paper. Lightly flour your work surface. Cut your puff pastry, with a sharp knife or pizza cutter, in half lengthwise. Cut each half into sixths, giving you 12 rectangular pieces.
- Brush top of dough lightly with egg wash. Place a piece of chocolate in the center of the dough strip. Fold one end over it. Then fold over the other end. Press the seam with the tines of a fork to seal. Add a little extra egg wash to the seam, if it’s not adhering. Repeat with all 12 pieces.
- Place the pastries seam side down on the baking sheet. Brush the tops with egg wash. Sprinkle lightly with sugar. Bake for 20 minutes in the center of the oven, until puffed and golden brown. Cool on a wire rack.
PAIN AU CHOCOLAT | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (44)Total Time 20 hrs 18 minsServings 16
- To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups of the flour, yeast, salt, and butter. Mix until fairly evenly blended., Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising., Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select dough or manual, and press start.), After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet., To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Cut each of the three sticks in half
- Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you're ready to use it.
- To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator., Roll the other half out until it's a generous 8" x 24". With a bench knife, cut the dough into eight 4" x 6" pieces., Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place until they're light and puffy looking, about an hour., Towards the end of the rising time, preheat the oven to 425°F., Just before baking, brush the egg/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set., Storage information: Store any leftover rolls, well wrapped, at room tem
QUICK EASY PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS) - SUGAR …
From sugarsalted.com
5/5 (3)Total Time 30 minsCategory DessertCalories 621 per serving
- . Line a baking sheet with parchment paper and set aside. Break or chop your chocolate into tabs and set aside.
- Pre-rolled puff pastry, that you get at the store, is usually rolled out very thinly, so we are doing a double pastry for this recipe, to mimic a bit of a thicker dough for pain au chocolat. –> Place one sheet of pastry on your working surface (lined with parchment), brush it with melted butter, then place another sheet of puff pastry directly over it. Trim the sides if there’s any weird overlap, to create a nice, sharp rectangle (the exact measurements will depend on the brand of puff pastry you bought, as every company seems to have its own size).
- Cut your rectangle vertically into thin strips, so you get smaller rectangles, about 2,5 x 9 inches (6 x 23 cm) large. Place a few pieces of chocolate on one end of each strip(to create a log that spreads from side to side) and roll the dough up, just to cover the chocolate. Add another log of chocolate and finish rolling the dough all the way up. The chocolate will be hidden in the center. Repeat with remaining dough and place croissants on the baking sheet, seam side down.
- Whisk egg in a small bowl with 1 tablespoon of water. Lightly brush each croissant with the egg wash and sprinkle with flaked almonds (optional). Bake croissants in the middle of the oven for 15-20 minutes, until they are puffy and golden brown on top.
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