Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chocolate layered croissants. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chocolate layered Croissants is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chocolate layered Croissants is something which I’ve loved my entire life. They are fine and they look fantastic.
Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Homemade Chocolate Croissants (Pain Au Chocolate). Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
To begin with this recipe, we have to prepare a few ingredients. You can cook chocolate layered croissants using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chocolate layered Croissants:
- Take 2 & 1/2cups all purpose flour
- Make ready 1 tbsp active dry yeast
- Make ready 1/2 cup warm milk
- Take 1/4 cup warm water
- Get 1 pinch salt
- Make ready 2 tbsp butter
- Get 1 tsp vanilla essence
- Take For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate
- Prepare For the egg wash:1 egg and 1 tbsp milk
Enjoy warm Chocolate Croissants fresh out of the oven. Making these flaky and buttery pastries One of my baking dreams is to make croissants. Those flaky, buttery layers of pastries seem so. PreparationRoll out and cut dough: Roll out dough on a lightly floured surface, dusting with flour as necessary.
Instructions to make Chocolate layered Croissants:
- Mix together milk, water and yeast and let sit for 5-10 minutes to poof
- Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes.
- Cover the dough and let poof for about an hour or until dough doubles in size.
- After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes.
- After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together.
- Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling.
- After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. - Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes)
- On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly.
- Do this for all the other pieces
- Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) - - Place in the oven to poof(without switching it on) for 10 minutes.
- Pre heat your oven to 180°C and bake for 15 minutes. - - Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes.
- Serve
Layer upon layer of light, buttery flaky pastry filled with rich chocolate and drizzled with more chocolate, these made from scratch chocolate croissants are simply mind-blowing! If you prepared your chocolate croissants in advance, I recommend taking them out of the freezer at night, then transfer them on a baking sheet and leave them to rise at room temperature overnight. For the croissants At this point, you have completed chocolate croissants. Eat one to celebrate, then make the rest into chocolate-almond. Preparar croissants caseros nunca ha sido tan fácil con RecetasGratis.
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