In honor of Earth Day’s 50th anniversary, I went all out with a recipe that’s as beautiful as the planet we call home. I bring you: Homemade Chocolate Croissants.
There’s absolutely nothing better than a warm chocolate croissant unless it was proudly handmade in your own kitchen.
To make these Chocolate Croissants I used half of the finished laminated dough
Fancy a croissant without the chocolate? I made homemade croissants as well!
Pain Au Chocolat / Chocolat Croissant
- Rolling Pin
- Pastry Brush
- Baking tray
- Silicone mat/baking paper
- Callebaut dark chocolate batons
- 1 large egg
- Dash of milk
- Sprinkle of salt
- To prepare your laminated dough for this recipe, roll it out to give it its last single turn (folding into three). When you start rolling the dough, lift it off the bench regularly to ensure it is not sticking. Roll the dough out to approximately 6mm thick
- After your last turn, roll your dough to approximately 48 cm in width and 28 cm in height. Keep measuring as you roll. Trim any excess dough with a sharp knife. Now cut your dough in half (widthwise) -> 14cm (Now you've got 2 long strokes of 14 cm height, this makes it easier to get your rectangles)
- Mark the dough and cut out rectangles measuring 14cm x 8cm (8 cm = size of your chocolate baton)
- Place a chocolate baton on the edge of an individual rectangles and fold the pastry over to enclose the baton. Place the second baton onto the pastry, aligning it with the first single layer of pastry in between and finish rolling. Brush a thin layer of water on the end of the pastry before you roll the end in. Place on a tray lined with a perforated baking mat.
- Combine the eggs, milk and salt together in a bowl with a whisk. Lightly and evenly brush the pain au chocolat with the egg wash, ensuring you don’t brush the ends of the dough. You can egg wash the croissants either before and after proving or just after proving.Bake the pastries at 165-170°C for up to 20 minutes or until you have achieved a nice golden-brown color.
It’s important your room temperature is not too hot, so you don’t activate the yeast too much. This also gives you more time to work with the dough (especially if it’s your first time) . You can use ice-blankets if you’ve got them. If you don’t, you can fill trays with water a few hours in advance and put in the freezer, and place those trays on the bench.
Dust your workbench with a little flour & roll out your laminated dough in the opposite direction to how you last rolled the dough. Give it its last single turn (folding into three).
After your last turn, roll your dough to approximately 48 cm in width and 28 cm in height. Keep measuring as you roll. Trim any excess dough with a sharp knife. Now cut your dough in half (widthwise) -> 14cm (Now you’ve got 2 long strokes of 14 cm height, this makes it easier to get your rectangles)
The pieces of dough we’re using are 14 x 8 cm.
If you find that the dough is not rolling evenly (the edges aren’t rolling out as quickly), you can make a little dent in the center of the dough with your rolling pin (lengthwise). So next time you roll the dough, it won’t actually touch the middle, but rather push out the ends.
Measure out your 14 x 8 cm rectangles & use a sharp knife to cut your dough in rectangles. Don’t drag your knife, but use chopping-motion.
You will end up with some off-cuts. You can, later on, roll these out & put some Parmesan and some grated gruyere in there to make cheese-twist and later bake-off.
These dark chocolate batons have a reduced amount of cocoa butter, so when we bake it, there’s no cocoa butter running out of the pastry.
Use a chocolate with very low cocoa butter content.
Place a chocolate baton on the edge of the individual rectangles of pastry and fold it over completely, so that it’s standing up. Get your second baton and press it in (there’s only 1 layer of dough separating the 2 batons), Add a little brush of water at the end so it sticks, then simply roll it.
Traditionally, we would tuck the end of the pastry under, press a little on the croissant so it becomes flatter & won’t open up when baking. If you really want it to open up so you can see all the layers, do not tuck the end under. Up to you!
Line on a baking tray with baking paper or silicone mat.
You can freeze your rolled-up chocolate croissants prior to the egg wash.
take them out one by one, or a tray at a time and prove them.
How do I prove my chocolate croissants?
If you have a prover, set it to 28°C and 80% humidity and prove the pain au chocolat for approximately 2 hours.
If you don’t have a prover, I’d recommend placing your pastries in the fridge for at least 12 hours, then bring out to room temperature and let them proof at room temperature. The time it takes depends on, yes, your room temperature.
Egg wash your croissants as soon as they get out of the fridge, to ensure as they stretch, they don’t become dry. Try to not get any egg wash on the open ends, it will bind them together and prevent them from lifting.
Egg wash again right before they go in the oven.
How do I know when they are proofed?
Touch it, a layer of dough should stick to your finger.
Bake the pastries at 165-170°C for up to 20 minutes or until you have achieved a nice golden-brown color.
A snow shower of confectioners’ sugar is not necessary but a pat on the back is because you just MASTERED homemade chocolate croissants!
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.