7/26/2023 0 Comments Pains au chocolat![]() ![]() The seams should be on your right and left and not on the top and bottom as before. Give the dough a quarter turn (90 degrees).Fold right side over the butter (to the center) and do the same with the left side, as if folding a business letter. Make sure the butter stays as cold as possible, don’t touch it too much. Starting from the left side, break pieces of butter off the rectangle and spread and spot over 2/3 of the dough (leaving the right side without any butter). The longer side of the rectangle should be facing you. Unwrap the dough, place onto the floured surface, and roll out into a rectangle, measuring 28x12 inched. Now begin the laminating process (incorporating the butter into the dough). Remove from the bowl, form into a rectangle and cover with plastic wrap. An hour before the chilling time is over, place the cold butter into the bowl of your stand mixer, fitted with the paddle attachment. Cover with plastic wrap and place dough into the fridge to chill for 4-6 hours. Turn dough out onto the surface and press into a rectangle, about 2 inches thick. Cover the bowl with a kitchen towel and place in a cool place to rise until doubled in size yet again, about 1 ½ hours. If the dough seems too firm, add another tablespoon at a time to loosen it up (I added a total of 2 tablespoons). Increase speed to low and mix until you have a smooth and elastic dough, no longer than 4 minutes (too much mixing will result in tough croissants). Turn off the mixer and let dough rest for 15-20 minutes. Reduce speed to low and add flour, sugar, salt, melted butter, and the remaining milk, mix for 3 minutes.Slowly add half of the milk and mix until fully combined. Turn speed to medium and mix for another couple of minutes. Stop mixer, scrape down sides (to make sure everything gets mixed and incorporated evenly). Add yeast to the preferment and mix on low speed until fully incorporated, about 1-2 minutes. Place preferment into the bowl of your stand mixer, fitted with the dough attachment. ![]() Before you make the dough, make sure you have all your ingredients measured and ready to go. Cover the bowl with a clean kitchen towel and let rise at room temperature until doubled in size, for 2-3 hours (or overnight in the refrigerator). Then stir in flour (dough will be sticky). ![]() Using a wooden spoon, stir until yeast is incorporated. Pour milk into a medium bowl and sprinkle with the yeast. It doesn’t have to be exact – you just want it to be slightly warm to the touch. In a medium saucepan, bring milk temperature up to 80-90 degrees F. Start by making the preferment (this is part of the dough with a batter-like consistency that slightly ferments and gives the croissants incredible flavor and aroma). Be prepared to have your home filled with the wonderful aroma of butter. Just let them go and wait until they’d had their chance to almost double in size.Ī couple minutes before they’re ready to meet the oven, I brushed them with an egg wash and off they went. The excitement and anticipation I feel knowing that these are hanging out in my house, makes me want to go and check on them every 5 minutes. At this point, you’ll want to keep yourself distracted and busy. Here they are ready for their last rising time. Homemade croissants are almost ready to be baked and gobbled up by you! Once you get to this stage you should give yourself a pat on the back. All the chocolate croissants are placed seam-side down onto a parchment or silpat lined baking sheet. You could also fill them with anything your heart pleases. Now if you were to make traditional croissants, you’d simply cut the rolled out dough into triangles and roll them up. After rolling out the dough and cutting it into smaller rectangles, I simply placed pieces of dark chocolate onto each rectangle. I figured that looking at a ball or folded up piece of dough wouldn’t really be all that helpful. I started taking pictures after the dough had its final rising/chill time overnight in the refrigerator. So follow along and let me show you how to pull off this French classic. I actually can’t imagine a better time, ha! With Valentine’s Day right around the corner, I couldn’t help but think that this was a great time to whip up chocolate croissants. My original aim was to get ’em up by Christmas, but time just got away from me. Now some of you might remember that I promised to update the post with some step by step pictures to make it easier to follow along. After a massive fail I succeeded and was beyond excited to share the results with all of you. Conquer the art of making croissants from scratch. Last year I tackled a challenge I’d made for myself. Happy Wednesday, everyone! Today we’re getting fancy with my all-time favorite French pastry. Get fancy and make your own Chocolate Croissants with this easy to follow recipe. ![]()
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