Croissants are one of the favorites of our family. Everybody enjoys it, even my 13month old prince. They are delicious but rich in calories, and when you make it at home you will amazed to see the amount of butter that is inside, but still it is really hard to resist. I have already made classic croissants, and so this month when Aparna of Diverse Kitchen challenged us with croissant recipe for “We Knead To Bake” I thought of making Pain au chocolat.
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Recipe adapted from Fine cooking
For the dough
1 lb. 2 oz./506g /4 cups unbleached all-purpose flour; more for rolling
5 oz. / 142g/1/2cup plus 2 Tbs cold water
5 oz. 150g/ /1/2 cup plus 2 Tbs cold whole milk
2 oz /50g. /1/4 cup plus 2 Tbs. granulated sugar
1-½ oz. /40g/3 Tbs. soft unsalted butter
1 Tbs. plus scant ½ tsp/11g. instant yeast
2 tsp/12g table salt
For the butter layer
10 oz./250g/1-¼ cups cold unsalted butter
For the egg wash
1 large egg
Make the dough
Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.
The next day, cut the cold butter lengthwise into ½-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-½ inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.
Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-½-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps . Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)
Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.
Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
Divide the dough
Divide the dough into 10 x 12 inch pieces of two and divide again in the center and divide each half into 3 pieces of 3.75x 2 inch pieces. Place a chocolate log on the one end and roll and place another chocolate log and roll again until you reach the end, place the seam end down in baking sheet lined with parchment paper. Slightly flatten each pain au chocolat and do an egg wash and set aside for proofing. After 2 hours proofing again do egg wash and bake in a 375 F preheated oven for about 30 minutes or until top become crisp and golden in color.
With the scraps of dough, I made puff pastry hearts.
to Yeast spotting
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Amrita Vishal says
Oh how I am drooling over these chocolate delights!! Hoping to try them soon.
Gayathri Ramanan says
lovely recipe..Looks so yummy and crispy..
http://foody-buddy.blogspot.com/
Amy says
These pain au chocolat looks perfect. I love them and I enjoy making breads and buns at home...but, never try my hands on these, just yet. I guess there's a "fear factor" in making croissants for me. But after seeing how beautiful yours came out, I really want to make some in my own kitchen.
Namak Shamak says
Wow....This is amazing!!
Julia Gonzalez says
I love it, just wonderful!. It takes time to prepare but worth it.
Fantastic recipe. Only see the images feel like eating them now .
Turmeric n Spice says
perfectly done ! looks amazing
CakeWhiz says
i loveeeeeeeeeeee chocolate croissants but oddly enough, i am not fond of plain croissants...
thank you so much for all those pictures. one of these days when my little one takes an extra long nap, i will make these coz i am really craving these 😀
-abeer @ http://www.cakewhiz.com
Reni says
simply awesome !
Suja Manoj says
This is so cute Swathi,you have baked it perfectly.
♥LOVE2COOK MALAYSIA♥ says
Hats off for your patience in making these lovely croissants dear! 🙂
Kavi Foodomania says
I'm drooling! These look pretty darn good!
Renata says
I have to agree with you Swathi, croissants are truly irressistible and paired with chocolate is sure to die for.
Thanks for your lovely comment!
Shanavi says
ogod..y u temp me like this swathi..Soooper
Cake Duchess says
Incredible, Swathi. I'm drooling and just want a bite now! You did a lovely job and thank you for such great instructions. xx
Priya Sahasranaman says
The idea of making croissants from scratch has always scared me - you make it look simple! I am definitely trying this one - making sure the laptop is set to this page on my counter top ofcourse! Love the pictures!
http://thegoddessofspice.blogspot.com/
Candace says
That looks amazing. I need one right now actually. 🙂
DivyaGCP says
Awesome croissant Swathi.. Looks perfect and delicious
Shailaja Reddy says
Nice chocolate filling. Looks different.Cute hearts.
mjskit says
Girl - these are heavenly bites!!!! Could you tempt me just a little more? 🙂
Srimathi says
Hey Swathi,
Sorry I missed a lot of your posts, I have been super busy with guests walking in and out of my door. Also just got my new camera, so I will get back into the blogging mode. Also will participate in your events as promised. I hope all is well with you.
Srimathi says
Wow! Swathi, This is an awesome post. SO many variations with the same dough. Nice.
Vrinda says
My fav too,came out gr8 Swathi,loved the crispy crust..
Priyas Feast says
Luks so perfect ,swathi...luv to bite it with melting chocolate..
Helen Prabha says
Wow...these pain au chocolate looks stunning.... Great job.:-)
lata raja says
i have always admired your love for baking to perfection and these are testimony yet another. loved yours very much.
Navaneetham Krishnan says
Simply gorgeous and stunning. I am thinking of using your recipe but with a savory filling inside. Perfect work Swathi.
Jeya Jemini says
Buttery and flaky , yum yum yummy........
Savitha Ganesan says
My son's fav.Never tried at home.Have to try it.super swathi.
Premalatha Aravindhan says
wow amazing recipe,u have made it perfectly...
Zoe says
Hi Swathi,
I'm very impressed that you have made these croissant pastry from scratch. These pain au chocolat looks very professionally made.
Zoe
kala says
Never tried this puffpastry at home and this heart shaped puff looks soo deliciousss
Reeni Pisano says
Sorry I left comment in the wrong place Swathi! You can delete that one! These are so gorgeous! You have such patience to make over 3 days. I love that scene too where she makes croissants!
Rita Bose says
Wow,Swathi! Looks delicious and those heart puff pastries made out of scraps-Great idea!
http://www.rita-bose-cooking.com/
Sangeetha Priya says
delicious and well made with as usual super presentation Swathi 🙂
Rosita Vargas says
Es una verdadera delicia me encanta quiero uno para mi desayuno,abrazos y abrazos.
radha says
Looks good. And to think you have to plan it 3 days in advance. Great !
Janani says
wow look at the perfection,swathi you are just too good at everything.
Rebecca Subbiah says
wow congrats looks amazing these are one of my weaknesses adore them
Guru Uru says
With homemade puff pastry no less! This is incredible my friend, wonderful job 🙂
Cheers
Choc Chip Uru
PT says
you are a baking expert swathi 🙂 looks too good..
Nivedhanams Sowmya says
heavenly delicious!!! i tried stuffing the chocolate inside the croissant and it was so delicious....
Sowmya
Ongoing Event - Dish it out - Lentils & Garlic
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Priya says
Omg, you guys are killing and pulling me to make some pain au chocolat soon, cant take my eyes from urs.
Sanoli Ghosh says
Delicious and amazing chocolate filling croissant. Wonderful presentation and perfection Swathi.
today's recipe:
http://sanolisrecipies.blogspot.in/2013/02/my-200th-post-savoury-pancake-regular.html
divya says
looks amazing!
Vineetha says
Little bites of heaven..I always admire these beauties in bakery and has watched contestants baking them in a bake off show and always wanted to try it but the butter in the recipe is pulling me backwards..cutting down baking as my Hubby has Cholesterol 🙁
Shree Kanneppady says
So yummy yummy..
Pictures are very inviting swathi..
Arthy Suman says
tempting indeed...
Saranya Balaji says
delicious and filling breakfast...
WeR SAHM says
fabulous chocolat
Priya R says
Looks so superb Swathi, as usual i love all your breads this one looks superb...bookmarking it...
Hari Chandana P says
Wowwwwwwww... Just amazing.. Awesome job dear.. thanks for the wonderful recipe.. 🙂
Divya Pramil says
Looks so good..so flaky and yum!! Nice clicks too 🙂
Vimitha Anand says
Wow look at that flakiness and that meting chocolate. Totally yum
Latha Madhusudhan says
Love the last 2 clicks and what a perfect bake.
Suma Rowjee says
So so tempting Swathi! How I itch to try croissants, Danish pastry and real puff pastry! And yes, the obsession only grows, which I just love 🙂
Hema says
Swathi, I am literally licking my lips here, so delicious and so tempting..
Ms.Chitchat says
Wow, amazing. Although looks laborious, the final product is just awesome, beautiful clicks too, very tempting. check my blog for the gorgeous cup cake with cream cheese frosting.
chitchat
Rafeeda A. Raheem says
swathi... that looks really delicious... would love to have some now!!! dear, pls do come across my blog and advise your suggestions for improvement... 🙂
http://sweettoothraf.blogspot.com
Hamaree Rasoi says
Delicious and amazing chocolat. Thanks a lot for posting this comprehensive recipe.
Deepa
Ramya Krishnamurthy says
yummy and tempting.but more butter:(