Chocolate-filled croissants are a serious weakness for me…serious weakness. I originally got hooked on these in a little cafe in London. However, on this side of the pond I have not been able to find them anywhere. Imagine my disappointment to find pure baked good happiness only to discover that my barista here thought I was insane for wanting chocolate or almond inside my croissant.
So I got to baking, or more like experimenting (I have butchered countless croissants in attempts to learn how to do this). I have finally found an easy way to make these amazing chocolate-filled croissants!
Now, I know the name reads like pain…
I can guarantee you that this is anything but painful! Even my kids helped me and had a blast doing this.
- 4 teaspoons instant dried yeast
- 1/2 cup lukewarm water
- 3 1/2 cups bread flour
- 1/2 cup milk
- 1/3 cup granulated sugar
- 3 tablespoons butter, melted and cooled
- 1 1/2 teaspoons salt
- 1 cup butter, softened
- 9 ounces bittersweet or semisweet chocolate, coarsely chopped
- Cool Brew Mocha Concentrate as desired
- 1 egg
- 2 tablespoons milk
- Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
- Shape dough into a ball and loosely cover it with saran wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
- Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
- (If you would like to skip these steps you could very easily use a pre-made croissant dough).
- Using a sharp knife, cut the dough crosswise into 12 rectangles. In a blender mix Cool Brew Mocha Concentrate (I used 4 fl. oz) and chopped chocolate. Spoon out two teaspoons of the chocolate mixture across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. The chocolate mixture will be chunky- this is ok. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
- Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
- Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown.
Not only did we have a blast making these, we all enjoyed eating them!
My little guy got pretty good at sneaking croissants away when people where not looking. He was pretty proud of himself about it too!
Although nothing came close to the look on his face once he got his hands on the coffee and he thought he was getting some!
CoolBrew Iced Coffee has become a favorite in our home. Super quick-n-easy to use, delicious, and they have an array of recipes that can be created using them. They have become my go to summer morning drink while the chocolate croissants have become a frequently requested breakfast item by the kids!