PUFF PASTRY CHOCOLATE CROISSANTS
Easy puff pastry chocolate croissants require just 4 ingredients and only a few minutes to prepare!
Provided by Annalise
Categories Dessert
Time 22m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.
- Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles. (To make larger croissants, make only 2 cuts horizontally to make 6 rectangles, and then cut into 12 total triangles)
- Working with one triangle at a time, brush with egg wash and place a few pieces of chocolate on the fat end about 1 inch above the end. Roll the dough towards the skinny end, pinching the dough at the beginning of the roll to ensure the chocolate doesn't ooze out during baking.
- Place the croissants on the sheet pan and slightly curve the ends toward the center. Brush generously with more egg wash and sprinkle with sugar or salt, if desired.
- Place in the 425°F oven and immediately turn down to 400°F. Bake for 12-18 minutes (different brands of puff pastry will need different baking times, so start checking at 12 minutes). Croissants are done when they are puffed and deep golden brown, but don't let them burn. Rotate pan if needed to promote even baking.
- Enjoy croissants soon after baking, and serve them warm for gooey chocolate centers.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 43 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
PUFF PASTRY CHOCOLATE CROISSANTS
Rather than making a trip to the French bakery, stay home and make Puff Pastry Chocolate Croissants. This small batch recipe makes 8 small croissants.
Provided by Carla Cardello
Categories Doughnuts + Pastries
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Unfold the puff pastry. Cut the dough into 4 equal squares then cut each square diagonally, resulting in 8 triangles.
- Working with 1 triangle at a time, position it so the wide end is facing you and the point is away from you, like a 90 degree triangle. Add chocolate to the center.
- Roll the dough up from wide end to the point, pinching in the dough so the chocolate pieces don't ooze out. Transfer to the baking sheet and curl the ends towards the center to make a crescent shape. Repeat with the remaining triangles.
- In a small bowl, combine the sugar and cinnamon. Brush each croissant with egg then sprinkle with cinnamon sugar. Bake 12-15 minutes or until puffed and golden. Serve warm or at room temperature. Croissants are best served the day they are made.
PUFF PASTRY CHOCOLATE CROISSANTS
Steps:
- Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400°F.
- Line two baking sheets with parchment paper.
- Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
- Unfold one sheet of puff pastry on a lightly floured surface. Cut it into 8 equal pieces.
- Break the candy bars into sections. There should be four sections in each candy bar.
- Place the chocolate in the center of each puff pastry piece.
- Make the egg wash by whisking together the egg and 1 tablespoon of water.
- Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet to seal.
- You can add a bit of egg wash between the pastry where you are sealing it to help hold it together.
- Place the assembled pastries on the prepared baking sheets and brush the tops and sides with the egg wash.
- Repeat with the second sheet of puff pastry dough.
- Bake the pastries for about 14-15 minutes, or until the pastry is golden brown, rotating the baking sheets halfway through baking.
- Move the baking sheets to wire racks for 10 minutes.
- Dust the chocolate croissant with powdered sugar and serve.
Nutrition Facts : ServingSize 2 croissants, Calories 481 kcal, Carbohydrate 39 g, Protein 7 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 21 mg, Sodium 165 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 19 g
CHOCOLATE CROISSANTS
My favorite chocolate croissants have a snappy chocolate bar in the middle. The combination of textures between the buttery flaky pastry and rich chocolate transport my mouth to Paris.
Provided by Molly Yeh
Time 7h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the croissant dough: In the bowl of your stand mixer, combine the flour, yeast, sugar and salt, then whisk together. Add 2 tablespoons of room temperature butter and beat with the paddle attachment. Mix on low speed until combined and the butter is no longer visible. Add the milk. Mix on low speed until the dough comes together, then switch to the dough hook. Knead on medium-high until the dough comes together into a smooth but still slightly loose ball, about 5 minutes. Remove from the mixer, then pat into a rectangle and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
- When the dough is almost done resting, make a rectangle of butter! Smush the remaining 2 1/2 sticks butter together into a rustic rectangle and dust all over with flour. Place it between two pieces of parchment paper (or butter wrappers) and press or roll it into a 6-by-8-inch rectangle. Roll the dough on a floured work surface to about 10 by 20 inches. Lay the butter rectangle in the center and fold one end over the butter. Fold the second end over the top, like folding a letter. This is the first turn. Wrap in plastic and chill 30 minutes.
- For the chocolate croissants: Unwrap the dough and set one straight edge closest to you. Roll to about 10 by 20 inches and fold the short ends in to meet in the center, then fold closed, like a book. (This is the second turn.) Wrap and chill 30 minutes, then complete another book turn. Wrap and chill for 30 minutes after the third turn. Complete one more book turn. Wrap and chill at least 2 hours or up to overnight.
- Beat the egg. Unwrap the dough and cut in half. Line 2 baking sheets with parchment paper. Working with half of the dough at a time, roll into a 10-by-14-inch rectangle and trim the edges with a pizza wheel to even it out. Cut into 6 rectangles by cutting it in half vertically, and then in thirds horizontally. Brush the rectangles with the egg wash. Lay a 1/2-ounce chocolate bar in the center of each rectangle, arranging it parallel to the short ends of the rectangle. Fold one end over the chocolate, and then the other end over that, again like a letter. Place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough and chocolate. Spray a piece of plastic wrap with cooking spray and cover the croissants loosely. Let rise at room temperature until light, puffy and increased in size by about half, about 1 1/2 hours.
- Preheat the oven to 375 degrees F.
- Brush the croissants generously with the egg wash. Bake, rotating the baking sheets from top to bottom halfway through, until puffed and deep golden, 20 to 25 minutes. Let cool slightly on a rack.
CROISSANTS AND PUFF PASTRY
Classic laminated dough for croissants, pastries and other flakey baked items. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The long resting times are not reflected in the preparation or cooking times given here. The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb.
Provided by Red_Apple_Guy
Categories Breads
Time 1h15m
Yield 14 croissans, 14 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. It's not necessary to knead the dough unless for a few times to mix the dough.
- Wrap 2 sticks of butter touching in plastic wrap. Pound with a rolling pin until the butter block is 5 by 6 inches. The butter should be cold but pliable. Test by poking a finger to see if an indention is easily left.
- Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. Brush off the flour and place the butter block on half the dough and fold the other half over. Seal the dough around the butter.
- Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an 8" x 18" rectangle. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle.
- Wrap the package and chill for 30 minutes in the fridge.
- Roll the dough stretching the longer side out until the rectangle is 8 by 18" again. Triple fold again, wrap and chill for 30 minutes.
- Repeat this one more time, chilling the package for 30 minutes.
- Take the dough our and roll it into an 8" wide, 28" long rectangle, trimming off excess.
- Divide this dough into 7 rectangles, 4" wide and 8" long. Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip.
- Take each triangle and make a 3/4" slit half-way along the base. Stretch the triangle from base to tip and at the base. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Spray the parchment lightly with oil first.
- Preheat the oven to 450F, but drop to 375F when croissants go into the oven.
- Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume.
- If a shiny surface is desired, brush lightly with an egg wash.
- Bake at 375F in the upper portion of the oven for 12 minutes. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally.
More about "puff pastry chocolate croissants food"
HOW TO MAKE CHOCOLATE CROISSANTS WITH PUFF PASTRY
From vladisvillage.com
EASY 30 MINUTE CHOCOLATE CROISSANTS - INSPIRED TASTE
From inspiredtaste.net
EASY CHOCOLATE PUFF PASTRY CROISSANTS (RUGELACH) RECIPE
From onesarcasticbaker.com
Cuisine AmericanCategory Breakfast, Dessert, Snack
PUFF PASTRY CHOCOLATE CROISSANTS RECIPE: HOW TO MAKE IT? STEP BY …
From eatingsouls.com
CHOCOLATE CROISSANTS MADE FROM PUFF PASTRY - YUMMYTEMPLE
From yummytemple.com
WHAT IS THE DIFFERENCE BETWEEN PUFF PASTRY AND CROISSANT?
From testfoodkitchen.com
FRENCH BAKING | HOW TO MAKE CROISSANTS WITH PUFF PASTRY
From epicureandculture.com
PUFF PASTRY CHOCOLATE CROISSANTS IN 30 MINUTES - A WEEKEND COOK®
From aweekendcook.com
CHOCOLATE CROISSANTS {EASY WITH PUFF PASTRY} - AMIRA'S PANTRY
From amiraspantry.com
CHOCOLATE CROISSANT USING PUFF PASTRY : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PAIN AU CHOCOLAT | EASY CHOCOLATE CROISSANTS FROM PUFF PASTRY ...
From blog.jennysteffens.com
WHAT TEMPERATURE TO BAKE PUFF PASTRY CHOCOLATE CROISSANT
From thecommonscafe.com
CHOCOLATE CROISSANTS FROM PUFF PASTRY : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOW TO MAKE CROISSANTS WITH PUFF PASTRY - WHAT KATE BAKED
From whatkatebaked.com
CHOCOLATE BAR CROISSANT MADE FROM PUFF PASTRY - BOSSKITCHEN
From bosskitchen.com
ROUGH PUFF PASTRY CHOCOLATE CROISSANTS - THE HUNGARY BUDDHA …
From thehungarybuddha.com
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 »
You'll also love