Chocolate Croissants (Pain Au Chocolat) - Millstone

Chocolate Croissants (Pain Au Chocolat)

Sep 10, 2024 | Millstone, Recipe

Chocolate Croissants (Pain Au Chocolat)

Make every day feel like International Chocolate Day for your customers with this delicious Chocolate Croissant recipe.

Prep Time: 1 hour
Cook Time: 17 minutes
Additional Time: 10 hours
Total Time: 11 hours 17 minutes

INGREDIENTS FOR BULK:

  • 1.44 kg Millstone White Bread Wheat Flour, plus extra for dusting
  • 150 g granulated sugar
  • 21 g instant yeast
  • 30 g fine sea salt
  • 900 ml cool water
  • 852 g unsalted butter slightly chilled
  • 1 kg semi-sweet chocolate chopped
  • 3 large eggs for egg wash, room temperature

Yield: 48 croissants

INGREDIENTS FOR HOME:

  • 480 g Millstone White Bread Wheat Flour, plus extra for dusting
  • 50 g granulated sugar
  • 7 g instant yeast
  • 10 g fine sea salt
  • 300 ml cool water
  • 284 g unsalted butter slightly chilled
  • 340 g semi-sweet chocolate chopped
  • 1 large egg for egg wash, room temperature

Yield: 16 croissants

METHOD:

Dough

  1. Place the flour, sugar, yeast and salt in the bowl of your stand mixer and whisk together.
  2. Using the hook attachment, with the mixer at low speed, pour in the water.
  3. Allow the mixer to combine the dough for 2 minutes at low speed and then increase the speed to medium for 5 minutes, until the dough completely peels itself away from the edge of the bowl.
  4. Slightly dust a silicone baking mat or a parchment paper with flour and stretch the dough out into a rectangular shape. Move it to a baking sheet and cover it completely with plastic wrap. Allow the dough to rest in the refrigerator for at least 4 hours or refrigerate overnight.

Laminate

  1. Use a large sheet or two small sheets of parchment paper and fold it into an 20×25 cm rectangle.
  2. Slice the butter in half, lengthwise so it’s thinner and place it into the folded parchment paper. Use the rolling pin to roll the butter out into the shape of the parchment paper.
  3. Refrigerate the butter for a few minutes while you roll out the dough. You want the butter to be at a temperature where it’s still malleable but not greasy. Remove the dough from the fridge and onto a lightly floured surface, roll it out to 40×25 cm.
  4. Remove the butter from the fridge when it feels right (after about 5-10 minutes) and place it on top of the dough, right in the centre so that the 25 cm length of the butter aligns with the 25cm length of the dough. Fold the extra dough over the butter and seal the edges together.
  5. On a lightly floured surface, gently roll the dough back out to 40×25 cm and fold it into thirds. Cover the dough completely with plastic wrap and refrigerate it for 10 minutes. Repeat this process 2 more times and after the last fold, cover the dough again and refrigerate it for 2 hours.

Shaping

  1. Remove the dough from the fridge and allow it to rest at room temperature for about 15 minutes, so it’s not too firm to roll. Gently roll the dough out to about 60×30 cm and use a knife or a pizza cutter to trim the edges into a perfect rectangle.
  2. Cut the dough in half, lengthwise and then slice each halve into 8 rectangles. Place the chopped chocolate along one short end of each rectangle and roll them up tightly.

Proofing

  1. Place 4-6 croissants on a lined baking sheet and cover them completely with plastic wrap. Allow them to proof at room temperature (not super warm, around 21°C) for about 2-3 hours.
  2. The croissants are done proofing when you press on it gently and your finger leaves an indent in the dough. They should be slightly larger but not quite doubled in size. If you gently shake the pan, the croissants should wobble a little.

Baking

  1. Preheat the oven to 204°C convection (181°C conventional).
  2. Beat the egg with a fork or a whisk and use a pastry brush to gently egg wash the croissants. You can go over them twice to give it a generous coating.
  3. Bake the croissants for 17-20 minutes until they’re slightly darker than golden brown.
  4. If you pick them up, the croissants should not feel heavy, they should feel light and airy. Allow them to cool on the pan for 10-15 minutes before moving them to a cooling rack to cool completely.
  5. Croissants are best served at room temperature on the day they were baked. Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

Recipe sourced from https://baranbakery.com/chocolate-croissants-pain-au-chocolat/#recipe