![]() Place 2 tablespoons chocolate chips in the center of each pastry. I’m not much for chocolate in the morning myself, but Laura is all about chocolate in the am. Unfold the pastry sheets on a lightly floured surface. You could even serve these for breakfast or brunch with a hot mug of coffee. If you’re looking for a fun (and relatively quick) dessert recipe for the holidays, then I highly suggest these Easy Pain au Chocolat. ![]() The tops are perfectly crispy and flaky, and you can pull them apart into layers upon delicious layers. I won’t judge! I will say that these chocolate-filled croissants taste best when freshly baked, though. Or you can make the entire batch for yourself. These Easy Pain au Chocolat take less than 30 minutes to make (not including baking time), so they can easily be made for friends or family during the holidays. However, I suspect I might have to wait until Robbie is a bit older…like 18 years older…before I tackle those kinds of projects again. The night before: Add flour, water, salt, sugar, butter and yeast into a bowl of a stand mixer and give it a mix with your hands. I enjoy kitchen projects like that…kinda like the time I made everything bagels from scratch. Then, set two candies in the middle, between the bunnies on the edges. ![]() Put another one on the other side of the dough. Add the liquid along with the dry ingredients and start the machine. Place milk in a bowl and add hot water so that liquid can be a bit lukewarm. Crumble in the yeast and mix everything together. Nothing says I love you like croissants, and even more, homemade chocolate croissants (pain au chocolat) bread flour granulated sugar instant yeast salt cool. I still used that puff pastry to laminate pieces of butter, but it only took one round of laminating…way easier than the repeated rounds it takes when you make croissant dough from scratch! (Although, truth be told, making these Easy Pain au Chocolat kinda made me want to make the dough from scratch again. Place a chocolate bunny lengthwise on the edge of the puff pastry sheet. In a food processor bowl with dough hook have flour, sugar and salt, stir together. And that’s where this Easy Pain au Chocolat comes in!įor this Easy Pain au Chocolat (loosely translated as ‘chocolate-filled croissant’), I used a package of puff pastry as the base. Hours upon hours later, I was standing in my kitchen nibbling on the most delicious ham and cheese croissant ever! But here’s the thing: most normal people don’t have hours upon hours to make croissant dough. I’d learned how to make croissants in class, so I wanted to repeat the process at home for practice. I’ve always loved to bake thanks to growing up in a Southern kitchen, and those courses were the perfect outlet for me! And I also suspect that those courses contributed to me becoming a food blogger.īut let’s bring it back to the laminated dough used for croissants. The vase on our dining room table would literally vibrate across the table when he was “practicing.” I needed an outlet, and Laura suggested looking into baking courses. ![]() You see, I was stuck in our tiny apartment in the middle of winter with a neighbor who fancied himself as a DJ. Butter is the not-so-secret weapon for creating a delicious croissant!īack when we first moved up here to upstate New York, I took some professional baking courses at the local community college. And, of course, more butter is added at each step. Then you just keep repeating that laminating step again…and again…and again. Well, croissant dough is similar…pieces of butter get rolled in between layers of dough until the butter essentially becomes part of the dough. butter) and then the machine laminates it with plastic (i.e. Croissant dough falls into the category of ‘laminated doughs’ as the dough is literally used to laminate pieces of butter. But croissant dough is anything but easy. All you need is a good dough hook, a large tray, and a bit of time!īut of course, you can also take a fast shortcut and use store-bought dairy-free puff pastry.These Easy Pain au Chocolat (Chocolate-filled Croissants) are the perfect holiday treat for breakfast, dessert…or both! You'll be surprised to see that it doesn't actually take too much effort. If preparing pastry dough from scratch sounds a bit daunting, I broke down the whole process into manageable steps, with pictures and tips to help you. As for the chocolate, I recommend choosing the darkest variety you can tolerate to keep the sugars low 70% is a good start, but why not be audacious and try 85% or more? Luckily for us, vegan butter made with coconut oil is now readily available, and with my experience so far, I got pretty good results in terms of texture and flavour. Turning pain au chocolate into a vegan-friendly pastry is super easy as the only ingredient in our way is butter.
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