Homemade Chocolate Croissants Pain Au Chocolat Whisking Up Yum Place these on a baking sheet lined with parchment and allow it to proof for 2 hours at room temperature. try to find a warm place that is free of drafts. preheat the oven to 375 degrees. brush the croissants with an egg wash, and sprinkle some large granulated sugar on the tops. Add the flour, sugar, salt, and yeast. turn the mixer on low medium speed to gently combine the ingredients for 1 minute. with the mixer running, slowly pour in the milk. once all of the milk is added, turn the mixer up to medium speed and begin to knead the dough.
Homemade Chocolate Croissants Pain Au Chocolat Whisking Up Yum Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. place the croissants on a baking sheet, seam side down. repeat with the other half of the dough. brush the croissants with the beaten egg. save the rest of the egg wash in the fridge for later. place the croissants in a warm place to rise for 1 2 hours. Step by step instructions. cut the butter in three (1 tbsp) slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment. add the flour, sugar, yeast and salt. turn the mixer on low speed for one minute to combine the ingredients. with the mixer running, slowly pour in the milk. Make and chill the dough – 10 30 mins. make and chill the butter block – 10 20 minutes. laminate the dough – 5 minutes. first fold then chill the dough – 30 minutes. second fold then chill the dough – 30 minutes. third fold then chill the dough – 60 minutes up to 48 hours. shape the croissants – 10 minutes. Thaw puff pastry. it doesn’t need to be completely thawed, but you need it to be pliable enough to work with. make egg wash. this is just whisking egg and water together. assemble croissants. slice puff pastry into 8 sections, add chocolate in the center, fold puff pastry over the chocolate, then brush with egg wash. bake.
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