Famous French croissants with chocolate from puff pastry are unusually good-looking and are able to fall in love with both a capricious child and a sophisticated gourmet. Indeed, inside such pastries are fabulously delicate and soft, and outside - crispy and attractively rosy.
Despite the fact that you will have to work hard to make croissants with chocolate yourself, the result is certainly worth it. And the best reward for a tired hostess will be the enthusiastic praise of the household.
A few words about the French delicacy
Real croissants are prepared on the basis of yeast puff pastry and always turn out to be unusually airy and light. By the way, the main component of this delicacy can be not only made with one's own hand, but also simply bought in a store in advance.
As for the filling, you can take any chocolate and even pasta from it to fill the croissants. Just take into account that too much of the additive can only spoil the baking and reduce all your efforts to nothing. So do not overdo it, the principle of "more is better" does not work here.
Essential Products
So, to prepare delicious croissants with chocolate from puff pastry you will need:
- 300 g butter;
- a tablespoon of sugar;
- 0.5 kg of flour;
- 270 ml of milk;
- 10 g dry yeast;
- egg;
- 60 ml of water;
- one third of a spoon of salt.
And for the filling, prepare 150 g of chocolate.
When choosing products, pay special attention to the quality of the oil - it must be real. In other words, a simple margarine or spread is absolutely not suitable for preparing this treat.
Chocolate croissant dough recipe
Pour the yeast into a deep container and fill it with warm water. In this form, leave them for 10-15 minutes. Then send warm milk and sugar to the yeast. Stir the liquid vigorously until all crystals are completely dissolved. Now it was the turn of salt, carefully sifted flour and a third of the prepared butter. The last component should be melted in a water bath or in the microwave. Mix this mixture well and leave for an hour in a warm place.
After the set time, wrap the dough in cling film, make a rectangle out of it and send it to the cold. There it should stay for half an hour. Then remove the dough from the refrigerator and roll it into a thin layer. On most of it, equal to about 2/3 of the whole piece, spread the butter. Pull the free edge to the middle. And the part on which the oil is wrapped on top. As a result, you get a peculiar design of three layers.
Now re-roll the formation and roll it again in the same way. Only this time, hide the design in the refrigerator for half an hour. Then take out the dough again and do the same procedure at least twice. In general, keep in mind the more such manipulations you make, the better and more layered your product will result.
Chocolate Croissant Recipe: Forming
For the last time, roll out the dough with a rectangle with dimensions of 35 by 50 cm. Then, carefully cut it with a sharp knife into triangles with bases of 10 cm.
Now take an egg, separate the yolk from the protein and beat them separately in different containers. And that, and the other mass should become foamy.
Grease the tip of each piece of dough with yolk, then put chocolate near the base and roll the workpiece with a bagel. Place the formed croissants on a greased or parchment-covered baking sheet, leaving between the products a few centimeters of free space. At the same time, try to bend the edges of the bagels made with a crescent. Formed chocolate croissants, let stand for half an hour in warmth.
Add protein to the remaining yolk, beat well again and grease each item before baking. Make sure that the oven is well warmed up. Bake croissants with chocolate should be 5 minutes at 220 degrees, and then 20 minutes at 180. The readiness of baking can be determined visually - you will understand that the products need to be removed when they get a delicious golden hue.
Whip croissants
No less popular version of classic French pastries are products made on the basis of kefir. Such a recipe is sure to come in handy for those who do not want to spend a lot of time kneading traditional puff pastry.
To prepare such croissants with chocolate you will need:
- 0.5 l of kefir;
- 200 g butter;
- a teaspoon of dried yeast;
- the same amount of salt;
- 2 eggs;
- a tablespoon of sugar;
- 4 cups flour.
For the filling you can take any chocolate: black, milk, white, with nuts or raisins. It all depends on your personal preferences.
Cooking
First of all, heat yogurt, not bringing it to a boil, then add yeast to it. One egg, sugar and butter melted in a water bath should go here. After mixing the mixture until smooth, add salt and sifted flour. The last ingredient should be poured in small portions, gradually, to avoid lumps. Knead the dough as usual, cover it with polyethylene and send it to the cold for an hour.
After the specified time, remove the mass, divide it in half and roll it in long strips with a width of about 13-15 cm. Cut each ribbon into triangles, striping the dough in different directions so that there are no scraps.
Break the chocolate into cubes with your hands and put into each piece. Form croissants and place them on the prepared pan. First let the products rise slightly, and then grease with a beaten egg and send to bake for 15 minutes at 190 degrees.
The taste of such croissants will turn out no worse than baking from a classic puff pastry. And maybe even better. After all, yogurt croissants also have many fans.