Pain Au Chocolat Croissants
Flakey and buttery croissants
Servings: 24 Pain Au Chocolat Croissants
Ingredients
- 3/4 lbs unsalted cold butter q
- 3 tbsp flour
- 1 c warm whole milk
- 2 1/2 tsp active dry yeast
- 1 tbsp sugar
- 2 3/4 c all-purpose flour
- 1 tsp salt
- 1 tbsp unsalted butter softened and cut into small chunks
- 1 large egg slightly beaten
Instructions
- Place the cold butter on the counter and sprinkle it with a little of the 3 Tbs of flour and begin beating it with a rolling pin. OR mix the butter in your bosch until it’s smooth!
- Scrape the butter from the counter (or bowl) and rolling pin as needed and fold it over itself into a heap. Continue to work the butter until it is smooth and without lumps. Knead the rest of the flour into the butter with your hands, working quickly to keep the butter cold.
- Place the butter on plastic wrap and shape it into a 9×6 in rectangle. Wrap and refrigerate the butter while you make the dough.
- Whisk the milk, yeast and sugar together and let stand about 5 mins until the yeast is dissolved.
- Mix the flour salt and softened butter and then add the warm milk mixture. Mix with a fork or fingers to make the dough. Transfer to a lightly floured surface and knead for a few seconds until smooth. Let the dough sit for 5 mins.
- Roll out the dough to a 15 x 8 inch rectangle. Sprinkle flour as needed to prevent sticking.
- Take the rectangle of butter and place over 2/3 of the dough leaving a 1 inch border on 3 of the side and about 5 inches on the other.
- Fold over the excess 5 inches of dough.
- Then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
- Roll out the dough/butter into a 18×8 rectangle.
- Fold into thirds again and roll out and then fold again. Wrap in plastic wrap and refrigerate 30 mins.
- Roll out the dough/butter, fold, roll, fold again. Wrap in plastic wrap and refrigerate for 1 hour or over night (at this point the dough can also be frozen, let thaw completely before proceeding.).
- Arrange 1/2 oz of chocolate on one edge of dough, and brush the opposite side with egg.
- Roll into logs starting with the chocolate side and leaving the seam side down. Place on a baking sheet at least 2 inches apart. (you can refrigerate or freeze the shapes at this point.). Cover with a towel or plastic wrap and let rise until increased by almost half, 1-1 1/2 hours.
- Brush each log lightly with the egg. Bake at 375 for 20-25 mins.