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Newest Video Recipe - Chocolate Croissants

 

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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 between. As 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.

Croissants 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 San Francisco 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 dry malt (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!

Stephanie Jaworski

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