As soon as I started making homemade Croissants, friends
and family asked me to make Chocolate Croissants (also known as Pain au
Chocolat). They didn't have to ask me twice, as I too love a buttery
croissant with a large chunk of dark chocolate inside.
This recipe is the same as for
the Homemade Croissants. The only difference is that the
Croissants are rolled into a log shape instead of a crescent shape. A Croissant dough is a laminated
dough. It's similar to puff pastry only it contains yeast. That means you have two layers of
slightly sweet dough with a layer of butter in
you may be aware, once the butter is encased in the dough it is rolled and
folded into thirds, three times, with resting times in the refrigerator
between the second and third fold. This does take several hours and it's
important not to rush the process.
are not that difficult to make. It's really all about precision and temperature.
(However, if this is your first time making Croissants I do recommend
watching the video.) You must roll the dough to the required length and width and the
temperature of the dough needs to stay cool. You will find that if the
dough isn't rolled thin enough your Croissant won't have that
beautiful honeycomb interior. Instead you may have just a big hole in the
center surrounded by a thick layer of dough (looks more like a dinner
roll than a Croissant). Also, when rolling and/or shaping the dough, if it
gets too warm the butter will melt into the dough which again will affect
the texture of the baked Croissant. So if, at any time, you find your
dough is getting too soft or overly sticky when rolling, return it to
the fridge until it firms up. If you're working in a very warm kitchen, I find it helpful to rub an ice pak over the
counter to cool it off before you roll the dough.
A few notes on ingredients. The type of butter used will
affect both the flavor and texture of your Croissant. For the butter layer
it's best to use a high fat unsalted butter (butter with 83% butterfat
content) as it makes a flakier croissant with a more pronounced butter
flavor. In the States this type of butter is normally labelled "European
style" or "cultured". While we used a low protein bread flour at the
Baking Institute (SFBI) (that is where I took a
class to learn how to make croissants), it can be hard to
find so for this recipe I have used
all purpose flour (plain flour) to make the dough. There is also a little
(diastatic) powder which breaks down the starch and gives sugar for the
yeast to feed on. This is especially good for doughs, like this, that have a long
fermentation period. Malt powder also aids in browning and helps the Croissants have
a good rise. I have used
SAF Gold instant yeast in this recipe.
This type of yeast is normally used by professionals as it gives a good
rise, especially when making sweet breads with long fermentation periods.
An added bonus is that since the grain particles are so small, you don't
have to proof it first. What's great too, is that you can store the yeast in the
refrigerator or freezer
and then just scoop out the amount you need. However, you
can substitute with 10 grams (2 1/2 teaspoons) active dry yeast but I would
activate the yeast in the water, with a 1/2 teaspoon of sugar, before
making the dough.
Continue to the Chocolate
Croissants recipe page.......
Let's get baking!