Dark Chocolate Croissant
The croissant is one of the most well-known French pastries, which evolved from the Austrian 'kipferl' and has become popular worldwide. The dark chocolate version is especially loved by those who enjoy rich, chocolatey flavors. This croissant is perfect for breakfast, a snack, or even an elegant dessert.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start to knead the dough.
3
Knead the dough until smooth, then cover with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding process three times, allowing 15-minute rest periods in between.
5
Melt the dark chocolate with the heavy cream over a double boiler, then let it cool until it has a thick, spreadable consistency.
6
After the final rolling, cut the dough into triangles. Place a small amount of dark chocolate cream in the center of each triangle, then roll it up into a croissant shape.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
