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  3. Croissants et Pain au Chocolat

Croissants et Pain au Chocolat

Ȑ
Difficulty
High
ȑ
Time
185 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 1

7 g dried yeast
5 g sugar
1  milk, hot


500 g plain flour
  salt, to taste
55 g sugar


250 ml milk, hot
3 tsp. baking powder


275 g butter, cut into cubes, chilled


1  egg, beaten


  dark chocolate, as needed, broken up
1  egg, beaten


Instructions

STEP 1/8

Assemble the Food Processor bowl onto the power unit

Fit the Dough Tool to the Food Processor bowl

STEP 2/8

Add Ingredients 1 (yeast, sugar, milk) to a clean small bowl

Leave to dissolve for 4 minutes until it begins to foam

STEP 3/8

Add Ingredients 2 (flour, salt, sugar) into the Food Processor bowl

Transfer content of the small bowl to the Food Processor bowl

Attach the lid and ensure it is locked into place

Mix on a low speed until combined

STEP 4/8

Add Ingredients 3 (milk, baking powder) to the bowl

Knead on a low speed until a ball is formed

Cover with a damp tea towel

Leave to prove in a warm place for 1 hour

STEP 5/8

Transfer dough to a lightly floured worksurface

Roll dough out into a rectangle, always pushing lengthways

Sprinkle the dough surface with half of Ingredients 4 (butter)

Fold dough into thirds, folding the top over the bottom

Roll out the dough

Sprinkle dough with the remaining butter

Fold dough into thirds

Chill in the fridge for 30 minutes

Transfer dough to a lightly floured worksurface

Roll dough out into a rectangle, approx. 45 cm x 15 cm

Cut out into triangles

Roll triangles up on themselves, starting from the tips and shape into crescents

Cover with a damp tea towel

Leave to prove in a warm place for 1 hour

STEP 6/8

Preheat the oven to 220ºC

Grease a large baking tray

Transfer dough to the oiled baking tray

Brush dough with Ingredients 5 (egg)

Bake at 220ºC for 15 minutes until browned

STEP 7/8

Cut the dough into rectangles

Place the first item of Ingredients 6 (chocolate) in the middle of each dough rectangle – two rows to each rectangle

Fold the edges to seal

Roll dough into a cylindrical shape

Brush dough with the remaining item of Ingredients 6 (egg)

Bake at 220ºC for 15 minutes until browned

STEP 8/8

Serve warm or cold

  1. Back to homepage
  2. Recipes
  3. Croissants et Pain au Chocolat

Croissants et Pain au Chocolat

Ȑ
Difficulty
High
ȑ
Time
185 min
&
Author
lorem ipsum
Servings:6
Makes:1

Ingredients


7 g dried yeast
5 g sugar
1  milk, hot


500 g plain flour
  salt, to taste
55 g sugar


250 ml milk, hot
3 tsp. baking powder


275 g butter, cut into cubes, chilled


1  egg, beaten


  dark chocolate, as needed, broken up
1  egg, beaten

Instructions

STEP 1/8

Assemble the Food Processor bowl onto the power unit

Fit the Dough Tool to the Food Processor bowl

STEP 2/8

Add Ingredients 1 (yeast, sugar, milk) to a clean small bowl

Leave to dissolve for 4 minutes until it begins to foam

STEP 3/8

Add Ingredients 2 (flour, salt, sugar) into the Food Processor bowl

Transfer content of the small bowl to the Food Processor bowl

Attach the lid and ensure it is locked into place

Mix on a low speed until combined

STEP 4/8

Add Ingredients 3 (milk, baking powder) to the bowl

Knead on a low speed until a ball is formed

Cover with a damp tea towel

Leave to prove in a warm place for 1 hour

STEP 5/8

Transfer dough to a lightly floured worksurface

Roll dough out into a rectangle, always pushing lengthways

Sprinkle the dough surface with half of Ingredients 4 (butter)

Fold dough into thirds, folding the top over the bottom

Roll out the dough

Sprinkle dough with the remaining butter

Fold dough into thirds

Chill in the fridge for 30 minutes

Transfer dough to a lightly floured worksurface

Roll dough out into a rectangle, approx. 45 cm x 15 cm

Cut out into triangles

Roll triangles up on themselves, starting from the tips and shape into crescents

Cover with a damp tea towel

Leave to prove in a warm place for 1 hour

STEP 6/8

Preheat the oven to 220ºC

Grease a large baking tray

Transfer dough to the oiled baking tray

Brush dough with Ingredients 5 (egg)

Bake at 220ºC for 15 minutes until browned

STEP 7/8

Cut the dough into rectangles

Place the first item of Ingredients 6 (chocolate) in the middle of each dough rectangle – two rows to each rectangle

Fold the edges to seal

Roll dough into a cylindrical shape

Brush dough with the remaining item of Ingredients 6 (egg)

Bake at 220ºC for 15 minutes until browned

STEP 8/8

Serve warm or cold

Notes