home > article > How To Make Chocolate Croissants Without Taking An Entire Day - Day 4

Masher

How To Make Chocolate Croissants Without Taking An Entire Day - Day 4

What we are adding to our chocolate croissant recipe today:

1 egg whisked with 1 teaspoon of water, for egg wash (you can substitute water or milk.)

Our recipe for chocolate croissant appears in full at the end of this post, with a variation for plain, crescent-shaped croissant.



image

Today’s the day we bake the chocolate croissant. What’s this about? Click here.

If you’d like to join us, begin with Day 1, then Day 2, and Day 3. Today, Valentine’s Day, Day 4, we are going to finish our recipe.

First, preheat your oven to 375 degrees F. Position a rack in the center of the oven.

Take the croissants out of the refrigerator where they have been having their last rise before baking. Let them sit out, covered loosely with plastic wrap, for about 45 minutes to one hour, depending on the temperature in your kitchen, until they warm a bit and rise a little more, as pictured above.

image

Take off the plastic wrap and brush on the egg wash. I like to double my sheetpans so that the bottoms of the pastries are sure not to burn. Be sure that the croissants are about 2 inches apart.

Bake them until they are golden, 15 minutes. Transfer them to a serving platter with a metal spatula.

image

You did it!

image

So what did my son say about his Valentine’s gift of croissant? “Mom these are the most incredible things I’ve ever tasted.” How’s that for kudos?

image

I hope you had as much fun baking with me as I did posting these day-by-day lessons for you. Please comment using the link above under the title of this post to give me your feedback. What else would you like to learn to make? Think about it while you enjoy your homemade Petit Pains Au Chocolat. Happy Valentine’s Day.

Note: This copyrighted recipe must be printed as it appears. For my tips and detailed instructions, refer back to my three previous posts, links above, and today, Day 4.

Chocolate Croissant
copyright Nick Malgieri, 1985, All Rights Reserved, Revised 3/89, as it appears in my binder from the former Peter Kump’s New York Cooking School (now I.C.E.)

3 cups flour
1 1/2 teaspoons of salt
4 tablespoons sugar
1 1/2 cups milk
1 ounce yeast or 1 1/2 envelopes dry yeast
3 sticks of butter
3 tablespoons of flour

1. Sift dry ingredients together in a mixing bowl.
2. Heat milk until just warm and beat the crumbled yeast to dissolve yeast completely.
3. Add milk-yeast to flour mixture and mix with wooden spoon until just blended. Cover bowl with plastic wrap and refrigerate overnight.
4. Knead butter until soft, not oily. Knead in flour and set aside.
5. Roll dough into a rectangle about 1/4-inch thick. Spread butter on bottom 2/3 of dough. Fold top (unbuttered) portion of dough down, and bottom (buttered) portion of dough up. Turn dough until bottom is at right side.
6. Roll dough into a rectangle and fold both ends in toward center. Fold again at center to make 4 layers. Turn dough 90 degrees so the fold is at left and roll again. Fold both ends in toward center and fold again at center. Wrap in plastic and refrigerate at least 4 hours.

Petit Pains au Chocolat

1. Cut rolled croissant dough into rectangles of approximately 4 x 5”.
2. Brush with egg wash and place a few slivers of semisweet chocolate down the center of each rectangle. Fold dough to cover chocolate and seal seam.
3. Invert les petits pains on an ungreased baking sheet to rise until double.
4. Brush with egg wash and bake at 375 - 400 degrees for about 15 minutes.

For Plain Croissant

1. Roll dough 1/8-inch thick and cut into triangular shapes. Roll up beginning at base of triangle shapes and place on ungreased baking sheet to rise until double in bulk: 1 - 4 hours depending on temperature.
2. Brush with egg wash and bake at 375 - 400 degrees for about 15 minutes.

see also: How To Make Chocolate Croissants Without Taking An Entire Day - Day 3









Tell a friend about this article:






Jellypress is about Nancy and Laura having fun with what they love: old recipes, art, and ideas--as we find them in our modern lives.  We met...read more »

Quince
Yes, all the artwork on Jellypress was done by Nancy. Go to the Jellypress Art page

The Lost Ravioli Recipes of Hoboken: A Search for Food and FamilyTo find out about Laura's search for a long lost family recipe, click [ What's a Jellypress?

Comments on this post

Discuss this post.
Tell a Friend...


Nancy,
Thank you for sharing sharing “How to make Chocolate Croissants without taking an Entire Day.” Our home is filed with a delicious aroma and I’m about to enjoy one with a cup of tea - can’t wait!!
What a great idea to split the work into 4 days. It made things much more manageable and I really took the time to understand what’s involved with making croissants from scratch. Happy Valentine’s Day!!

    – Elena (February 14 2010 at 2:23)



Thank you Elena. I’m so happy that you enjoyed baking with me. Happy Val Day to you too!

    – Nancy Ring (February 14 2010 at 8:43)



I must confess I did not make these croissants since I am trying to lose some weight after my return from Italy, but another reader of yours that I know DID make these and shared one with me. All I can say is “It’s a good thing I didn’t make them.” They were so wickedly delicious, I’d have eaten a whole batch myself.

    – ciaochowlinda (February 15 2010 at 8:47)



Yummy!  Pete was most impressed...and looking forward to more!

    –  (February 15 2010 at 1:16)



Loved these and when you gave me the choice of freezing, cooking, or letting rise overnight, I did all three!  Several of my friends thank you from the bottom of their hearts.  One question - How long can they remain frozen before the yeast decides to go from dormant to dead?

    –  (February 20 2010 at 5:32)



Thanks for your comment Pat. I’m so glad that you baked with me and that your croissant were successful. To answer your question, I have heard that unbaked yeasted doughs can be frozen for up to 2 months, though I have never tested that theory. I usually can’t wait that long to enjoy my breads and pastries again! Please let me know how yours fare if you leave them in the freezer for a bit. Happy baking.

    – Nancy Ring (February 20 2010 at 8:07)



I don’t fancy any croissants chances of lasting as long as that in my freezer! The first one’s out after a week were excellent.

    –  (February 20 2010 at 9:59)



I made these for Valentine’s Day - baked four fresh and froze a dozen on a tray until they were firm and then put them in freezer zip-lock bags.  We have been baking two each Sunday morning, and the last have been as good as the first. Last week they didn’t rise as much, but I think it was because I didn’t set them in as warm a place (the house is about 60 in the morning, so putting them near a register is a good idea for us).  We did this week again and they were great.

So they are good five weeks out.  I’m making another batch this week because we’re having company and there are only two left.  I will report on the last pair when I bake them at seven weeks.

    – Lisa deGruyter (March 24 2010 at 11:59)



Hi Lisa,

Thank you for your detailed comment with all the great info on how long the croissant last in the freezer. It’s great to know that this recipe, a favorite of mine for so long, is now on someone else’s favorite list too. I hope your company enjoys them as much as you seem to have, and we’ll look forward to hearing how the last pair of croissant bake off. Much appreciated!

    – Nancy Ring (March 24 2010 at 1:17)


Page 1 of 1 pages of comments

Commenting is not available in this section entry.







Links




© 2007 Nancy Gail Ring. All fine art images appearing on jellypress.com are protected under United States Copyright Law. No art from this web site may be downloaded, frame-grabbed or printed without written consent.