CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Provided by Nancy Silverton
Categories Bread Chocolate Dairy Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day New Year's Day Shower Pastry Gourmet Small Plates
Yield Makes 16 pastries
Number Of Ingredients 4
Steps:
- Roll out and cut dough:
- Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
- Form pains au chocolat:
- Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
- Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
- Let pains au chocolat rise:
- Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
- Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
- Bake pains au chocolat:
- Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
- Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.
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Chelsea Dion
[email protected]Overall, these chocolate croissants were a bit disappointing. The dough was not as flaky as I expected, and the chocolate filling was not very flavorful. I would not recommend this recipe.
Enzo
[email protected]The croissants were a bit dry and crumbly, but the chocolate filling was delicious. I would recommend brushing the croissants with butter before baking to help them stay moist.
Tatiana Holingova
[email protected]These croissants were a bit too sweet for my taste, but my kids loved them. I would recommend using a less sweet chocolate for the filling if you prefer a more subtle flavor.
Casey Wheeldon
[email protected]I made these croissants for my husband's birthday breakfast and he loved them! They were so light and fluffy, and the chocolate filling was just right.
Renatta Bill
[email protected]These croissants are a bit pricey to make, but they are definitely worth the splurge. They are perfect for a special occasion breakfast or brunch.
Mahar Kashif
[email protected]This recipe is a great way to use up leftover chocolate. I had some dark chocolate chips that I needed to use up, and these croissants were the perfect solution.
Nasim Reza
[email protected]I'm not a very experienced baker, but I was able to follow this recipe and make delicious chocolate croissants. They were a hit with my family and friends.
AM.IN.
[email protected]These croissants were a bit too time-consuming to make for a weekday breakfast, but they were perfect for a special occasion brunch. They were so delicious and everyone loved them.
PHENYO MOENG
[email protected]The dough was a bit difficult to work with, but the final product was worth the effort. The croissants were light and fluffy, and the chocolate filling was rich and decadent.
Md: Ariful Islam abir
[email protected]The croissants were a bit dry, but the chocolate filling was delicious. I would recommend brushing the croissants with butter before baking to help them stay moist.
Santosh Kushwaha
[email protected]These croissants were a bit too sweet for my taste, but they were still very good. I would recommend using a darker chocolate for the filling if you prefer a less sweet croissant.
Ehtesham Jani
[email protected]I'm not a huge fan of chocolate croissants, but I tried this recipe and was pleasantly surprised. The croissants were light and flaky, and the chocolate filling was just right.
Momen Azaim
[email protected]These croissants were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so delicious and everyone loved them.
Family Smith
[email protected]The croissants were delicious! The dough was flaky and the chocolate filling was rich and creamy. I would definitely recommend this recipe to anyone who loves chocolate croissants.
Lenora Montgomery
[email protected]This recipe was easy to follow and the croissants turned out beautifully. I was impressed with how well the dough rose and how evenly the chocolate was distributed throughout the croissants.
Gumshad Alee
[email protected]These croissants were a hit with my family! Everyone loved the combination of flaky croissant dough and rich chocolate filling. I will definitely be making these again for special occasions.
Soufik islam
[email protected]I tried this recipe and the croissants turned out amazing! The dough was light and fluffy, and the chocolate filling was rich and decadent. I will definitely be making these again soon.
Lilian Wasongo
[email protected]Chocolate-filled croissants, also known as pains au chocolat, are a delicious and indulgent pastry that is perfect for breakfast, brunch, or dessert. The combination of flaky croissant dough and rich chocolate filling is irresistible!