CROISSANT CHOCOLATE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CROISSANT DOUGH RECIPE | EPICURIOUS



Croissant Dough Recipe | Epicurious image

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends.

Provided by Nancy Silverton

Total Time 14 hr

Cook Time 1 hr

Yield Makes about 2 3/4 lb

Number Of Ingredients 10

1 1/2 cups whole milk, heated to warm (105°F–110°F)
1/4 cup packed light brown sugar
1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
3 3/4 to 4 1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter
2 kitchen towels (not terry cloth)
1 ruler
1 pastry brush
a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush

Steps:

  • Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
  • Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
  • After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
  • Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
  • Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
  • Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
  • Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).

CROISSANTS RECIPE | BBC GOOD FOOD



Croissants recipe | BBC Good Food image

James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it

Provided by James Martin

Categories     Breakfast

Total Time 1 hours 33 minutes

Prep Time 1 hours 15 minutes

Cook Time 18 minutes

Yield Makes 12-14

Number Of Ingredients 7

500g strong white flour, plus extra for dusting
1 ½ tsp salt
50g sugar
2 x 7g sachets fast-action dried yeast
oil, for greasing
300g butter, at room temperature
1 egg, beaten

Steps:

  • Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
  • Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
  • Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
  • Fold one side of the dough up and halfway over the butter.
  • Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
  • Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
  • Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
  • The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
  • Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
  • Take each triangle in turn and pull the two corners at the base to stretch and widen it.
  • Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
  • Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
  • Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
  • Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

Nutrition Facts : Calories 310 calories, FatContent 19 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

More about "croissant chocolate recipes"

CROISSANT DOUGH RECIPE | EPICURIOUS
It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends.
From epicurious.com
Reviews 3.7
Total Time 14 hr
  • Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
See details


CROISSANTS RECIPE | BBC GOOD FOOD
James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it
From bbcgoodfood.com
Total Time 1 hours 33 minutes
Category Breakfast
Cuisine French
Calories 310 calories per serving
  • Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
See details


CROISSANT BREAD PUDDING RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 50 minutes
Category dessert
  • Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
See details


CROISSANT - WIKIPEDIA
Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked (in the last case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced …
From en.m.wikipedia.org
See details


RECIPES - THE MAYA KITCHEN
Looking to expand your menu? Browse through our extensive collection of Maya Kitchen-tested local and international dishes that are perfect for all occasions.
From themayakitchen.com
See details


WHITE CHOCOLATE BREAD PUDDING RECIPE | FOOD NETWORK
Deselect All. 1 vanilla bean, split. 8 large eggs. 1 loaf Brioche, Challah, or other sweet bread. 4 ounces butter, melted. 16 ounces white chocolate, chunked
From foodnetwork.com
See details


CROISSANT - WIKIPEDIA
Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked (in the last case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced …
From en.m.wikipedia.org
See details


CARAMEL CROISSANT PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew …
From nigella.com
See details


BEST EASY FAMILY FRIENDLY RECIPES - DAILY DISH RECIPES
Cooking should be delicious, but it doesn't have to be hard. Our site is all about family-friendly recipes that are easy and made with real ingredients that are easy to find. > find recipes for
From dailydishrecipes.com
See details


CHOCOLATE & BUTTERSCOTCH CROISSANT BREAD PUDDING COOKING ...
Eventbrite - Crate & Barrel and Breville USA presents Chocolate & Butterscotch Croissant Bread Pudding Cooking Class - Tuesday, December 21, 2021 - Find event and ticket information.
From eventbrite.com
See details


40 DARK CHOCOLATE RECIPES YOU'LL WANT TO DIG INTO
21/9/2018 · Dark Chocolate Croissant Bread Pudding Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish …
From tasteofhome.com
See details


26 CROISSANT FILLINGS FOR THE PERFECT PASTRY - INSANELY GOOD
20/2/2021 · From sweet stuffings like chocolate and pasty cream to savory fillings like hot dogs and ham and cheese; these 26 croissant fillings are sure to impress. Croissants are a classic pastry that melt in your …
From insanelygoodrecipes.com
See details


GALAXY CHOCOLATE CROISSANTS | WILLIAMS SONOMA
22/12/2021 · Hi MDAB, Here are the nutrition facts: Serving Size: 1 croissant (85g) Servings per Container: 15 Amount per Serving Calories: 330 Total Fat: 18g (23% DV) Saturated Fat: 11g (55% DV) Trans Fat: …
From williams-sonoma.com
See details


CHEESY SAUSAGE-AND-CROISSANT CASSEROLE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the …
From myrecipes.com
See details


CHOCOLATE CROISSANT BREAD PUDDING RECIPE | ALLRECIPES
Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm …
From allrecipes.com
See details


CHOCOLATE CROISSANT COOKIES - SPICY SOUTHERN KITCHEN
6/12/2014 · These Chocolate Croissant Cookies with a buttery croissant-style dough wrapped around a piece of Hershey’s chocolate and drizzled with more chocolate …
From spicysouthernkitchen.com
See details


CHOCOLATE CROISSANT FRENCH TOAST CASSEROLE RECIPE | KITCHN
22/12/2021 · Chocolate chips: 10 ounces regular chocolate chips can be used in place of the mini chocolate chips. Stale croissants: It’s important to use …
From thekitchn.com
See details


CHOCOLATE CROISSANTS RECIPE | NIGELLA LAWSON | FOOD NETWORK
Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant …
From foodnetwork.com
See details


CHOCOLATE & BUTTERSCOTCH CROISSANT BREAD PUDDING COOKI…
Eventbrite - Crate & Barrel and Breville USA presents Chocolate & Butterscotch Croissant Bread Pudding Cooking Class - Tuesday, December 21, 2021 - Find …
From eventbrite.com
See details


40 DARK CHOCOLATE RECIPES YOU'LL WANT TO DIG INTO
21/9/2018 · Dark Chocolate Croissant Bread Pudding Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate …
From tasteofhome.com
See details


CHOCOLATE PUDDING RECIPES | ALLRECIPES
A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
From allrecipes.com
See details


CHEESY SAUSAGE-AND-CROISSANT CASSEROLE RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a …
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »