Best 4 Easier Than The Easiest Chocolate Croissants Recipes

EASY CHOCOLATE CROISSANTS

Steps:

• Preheat oven to 425°degrees F. Note: Use the temperature in the instructions on the package of puff pastry.
• Open up the puff pastry dough and place on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out to a rectangle approximately 14 inches wide and 12 inches tall.
• Cut dough into 6 triangles.
• Cut chocolate bar into 1 ounce pieces and place 1 ounce of chocolate at the wide end of each triangle.
• Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant.
• Repeat this for each piece of dough.
• Once all 6 are filled with chocolate and rolled open the second sheet of puff pastry and repeat steps 1-5.
• In a small bowl beat together egg and water making an egg wash.
• Place the rolled croissants on a parchment lined baking sheet and brush a little of the egg wash over each croissant.
• Place in the oven and bake for 15 minutes until golden brown on the outside.
• When the croissants are finished baking remove from oven and let cool to room temperature.
• While the pastries cool chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for 15 seconds at a time, stirring well in between, until chocolate is fully melted.
• Drizzle the melted chocolate over the croissants and let cool before serving.

EASIER THAN THE EASIEST CHOCOLATE CROISSANTS

Steps:

• Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate, to the small end.
• Transfer the croissants to a baking sheet (lined with parchment paper, for easier cleanup).
• Bake as directed on the tube (usually 375 degrees F for 10 to 12 minutes).
• Serve warm or at room temperature.

CHEF JOHN'S CHOCOLATE CROISSANTS

Steps:

• Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
• Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
• Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
• Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
• Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
• Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
• Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
• Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
• Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
• Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
• Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
• Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
• Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!