Recipe by KJKENDA
"This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy."
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2 1/4 cups
instant nonfat dry milk
1 1/2 teaspoons
8 (7 ounce) bars
chocolate candy bar, broken into pieces
semisweet chocolate chunks
These turned out to be my Saturday baking project... I didn't feel like dusting off my bread machine so I just used my KitchenAid with good results. When you start to read this recipe you will find it necessary to add more liquid to the batter, I added about 1/2 cup more, and used all semi sweet choc chips that I chopped up a bit. Also there is no need to pinch the ends closed. They look prettier if left open... We loved these flaky, crispy, buttery, chocolaty petit pain au chocolat and served with steaming cafe au lait!
This was a fun recipe to make. I don't have a bread machine so it was necessary for me to add about 1/2 cup of water as well. Although this is a recipe I've been wanting for awhile I wasn't satisfied. It was better once the chocolate had cooled, but I live at a higher altitude, and the croissant came out really hard once cooled. They were ok, but I was looking for something with a sweeter croissant and a more mousse like filling.
I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have a bread machine, so I made the dough by hand, and let rise. The first folding would be less messy if you chilled the dough a bit after proofing. I also made cuts, for the chocolate to show through (and look more like store-brought). I baked about 12 mins, and they turned out lovely golden brown. The taste is different from the normal croissant, but still soft, fluffy and slightly flaky.
I've tried to make Pain au Chocolat before with other recipes, but they were too buttery and too much hassle. This recipe was wonderful! I only changed the amount of chocolate used to fill the croissants--only 10 oz of chopped chocolate. It was plenty chocolaty, and quite delicious. My husband and I, who recently returned from a vacation in Europe and there fell in love with the chocolate-filled croissants, really enjoyed this recipe. Thanks!
I don't use a bread machine, so I did everything by hand. It worked out great! Very much worth the wait! :)
For starters, even using a bread machine that water amount is not correct. I found that 3/4 cup is perfect so this must be a typo. Working the butter into the dough is so very critical, do not rush this step. You can leave the dough in overnight after you have worked the butter though it, instead of 30 minutes. I roll my dough similiar to rolling cinnamon rolls. Cut it in 1/2 (6x21") and make 2 rows of chocolates, one starting at the beginning of the roll and the second one at the half mark. Roll it into a tube and cut into 3" pieces. I want to try making them next using an almond paste. Thanks so much for sharing this.
Croissants are not for the faint of heart! For one, make sure you prep your yeast - warm water (105 F) with the sugar, and then add the yeast to the water for 5 to 10 minutes, or until it is frothy (I didn't do that! Massive Oops!) You need to make sure the dough rises too (I didn't do that - massive Oops!), and you really need to wait between rolling out the dough (I did do that!). If you want them to look like real croissants (real as in the ones you see in a bakery), you have to cut them into triangles (learned this after I made them rolls... oh boy!). Mine are in the oven now for the 15 minutes... hope they taste good!!! ...
... 20 minutes later... OMG delicious! Even though I made some giant mistakes they are oh so good! i will be doing this recipe again for sure the right way!
* Percent Daily Values are based on a 2,000 calorie diet.
Pain au Chocolat (Chocolate-Filled Croissant)
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 702
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