Homemade Chocolate Croissants (Pain au Chocolat)
Makes 16 croissants
| prepMake room in refrigerator for 2 baking sheets | ||||||||||||||||||
| prepPreheat oven to 400°F / 204°C | ||||||||||||||||||
| 56 g unsalted butter, softened | Mix dough on low-medium speed, 1 min | Add milk, knead on medium speed, 5 min | Shape into ball, rest on mat, chill 30 min | Roll to 14×10 in rectangle | Chill rolled dough, 4 hr or overnight | Encase butter in dough, roll to 10×20 in | Fold into thirds (1st turn) | Roll to 10×20 in, fold into thirds (2nd turn) | Chill 30 min before 3rd turn | Roll to 10×20 in, fold into thirds (3rd turn) | Chill 4 hr or overnight | Roll to 8×20 in, cut into 16 rectangles | Stretch, fill with chocolate, roll tightly | Rest at room temperature 1 hr | Chill 1 hr or up to 12 hr | Brush croissants with egg wash | Bake 400°F / 204°C, 20 min, rotate halfway | Cool on wire rack, dust with confectioners' sugar |
| 500 g all-purpose flour, plus more for rolling | ||||||||||||||||||
| 50 g granulated sugar | ||||||||||||||||||
| 2 teaspoons salt | ||||||||||||||||||
| 1 Tablespoon active dry or instant yeast | ||||||||||||||||||
| 360 ml cold whole milk | ||||||||||||||||||
| 340 g unsalted butter, softened | Beat lamination butter & flour until smooth | Spread to 7×10 in rectangle, chill 30 min | ||||||||||||||||
| 16 g all-purpose flour | ||||||||||||||||||
| one 4-ounce bar / 113 g semi-sweet or bittersweet chocolate, coarsely chopped | ||||||||||||||||||
| 1 large egg | Whisk egg wash ingredients together | |||||||||||||||||
| 30 ml whole milk | ||||||||||||||||||
| optional: confectioners' sugar for dusting | ||||||||||||||||||
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