recipe reviews for:

Pain au Chocolat (Chocolate-filled Croissant)

“This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.”

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Reviewed: Jan. 4, 2012

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.

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2 users found this review helpful

Reviewer:

Judy

Cooking Level: Expert

Reviewed: Jan. 17, 2011

I don't use a bread machine, so I did everything by hand. It worked out great! Very much worth the wait! :)

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5 users found this review helpful

Reviewer:

stephiehawk

Reviewed: Feb. 14, 2010

sweet

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3 users found this review helpful

Reviewer:

WONDERMAMA

Reviewed: Apr. 4, 2009

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.

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13 users found this review helpful

Reviewer:

yuki chou

Reviewed: Mar. 28, 2009

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!

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10 users found this review helpful

Reviewer:

A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

Reviewed: Jan. 7, 2008

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.

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8 users found this review helpful

Reviewer:

candi

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Jul. 15, 2007

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!

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35 users found this review helpful