Chocolate Croissant

Ingredients

• 500g All-purpose flour (Type 550)
• 10g Active dry yeast
• 60g Granulated sugar
• 10g Salt
• 250ml Milk (lukewarm)
• 50g Unsalted butter (melted)
• 250g Unsalted butter (cold, for laminating)
• 150g Dark chocolate (batons, approx. 50-60% cocoa)
• 1 Egg (beaten, for egg wash)

Instructions

1. For the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add milk and melted butter and knead until a smooth dough forms (about 10 minutes).
2. Shape the dough into a rectangle, wrap in plastic wrap, and let it rest in the refrigerator for at least 1 hour.
3. Roll out the cold butter for laminating between two sheets of parchment paper into a rectangle (approx. 20x15 cm).
4. On a lightly floured surface, roll out the dough into a rectangle twice the width of the butter. Place the butter on one half of the dough and fold the other half over it. Seal the edges well.
5. Perform a single turn: Roll out the dough into a rectangle, fold one-third of the dough towards the center, then fold the other third over it. Wrap in plastic wrap and chill for 30 minutes.
6. Repeat this process (rolling, folding, chilling) two more times, completing a total of three single turns.
7. After the final chilling, roll out the dough into a rectangle approximately 40x30 cm. Cut into 6 equal rectangles.
8. Place 1-2 pieces of chocolate on each dough rectangle and roll up tightly from the short side. Place seam-side down.
9. Place the pain au chocolat on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise at room temperature for 1.5 hours, until visibly larger.
10. Preheat oven to 190°C (375°F). Brush the pain au chocolat with the beaten egg and bake for 15-20 minutes until golden brown.

Nutrition