The English name of this is called chocolate croissants. This is one of my most (almost THE most but not yet… 😍) favorite desserts. Does it help with weight? no… because it is full of butter BUT it does help with the mood 😂😂, this brings the Paris taste close home all the time so from time to time, I press Eric to make it just pretending that we are in Paris again 😊❤️.
Ingredients
- 4 cups all purpose flour
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup sugar
- 2 tsps salt
- 1 pack of instant dry yeast
- 3 tbs unsalted butter, softened
- 1 1/4 cups unsalted butter, hard
- 1 egg
- some (many as we like to put more in it) semi-sweet chocolate blocks
Instructions
- In the mixing bowl, mix the flour, milk, water, sugar, salt, yeast and butter with food mixer.
- Once the dough starts to form the shape, take it out and put it on a flat surface (we use this baking mat on the counter).
- Gently knead the dough into a ball, do this a few times but make sure not to over knead it.
- Wrap the dough ball with the plastic warp , and put in frig for an hour.
- Slice the hard butter into thick square pieces, lay them onto a piece of parchment paper, then put another parchment paper on the top and use rolling pin to press and roll them into a coherent piece of butter (this will be used inside the dough later so the size should more or less matches what you want it to be), normally we measure it in about 7-in square with 1/2 inch thick. Then put it in frig.
- Once reaching to an hour of the dough, take it out of frig, lightly flour the flat baking mat on the counter, then roll the dough into about 10-in square.
- Put the square butter into the dough, fold to enclose it inside the dough, make sure it is completely closed – use rolling pin to make it flat but keep the length of the sheet.
- Put the dough into a baking sheet, cover with plastic wrap. Refrigerate for an hour.
- Take the dough out, roll it into a shape of 8X24 in on the floured surface. Fold the top half down to the middle, and bottom half up to the middle to met. This is called one pass, done!
- Put the dough back into frig for another hour (covered with plastic wrap).
- Repeat 9/10 for another two times (if you want more layers, you can do more passes but do you have the time?? 😎😎😎).
- After the last pass, cover it with plastic wrap and refrigerate overnight (long process, isn’t it?!).
- Now the dough is ready to roll! 😍
- Cut the dough into half. Roll out the dough into a long narrow strip (about 8X40 in). Trim the edge and make it a real rectangle – these edges are wonderful to make free-shape ones!
- Then cut the rectangle dough into 4 smaller rectangles or more, depending the size of the croissant you want (smaller then you can cut more pieces).
- Place the chocolate on the edge of the dough, roll tightly to close it.
- Place the roll on a baking sheet, the close side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg (this is called egg wash 😂). Put the rest of the egg back into frig.
- Put the croissants in a warm place or just leave it in the room temperature, let it rise for 1-2 hours.
- Preheat the oven to 400F (200C).
- Brush the croissants gain with egg once then seems to grow in size after rising.
- Bake for about 15 mins (or turning into golden brown color, every oven is different so the timing of the bake is for reference only).
- Well, now you have it! Super delicious Pain au Chocolat a la Eric!
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