Chocolate layered Croissants. Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with this recipe and video tutorial! Homemade Chocolate Croissants (Pain Au Chocolate).

The layers in a chocolatine come from butter and careful folding of the dough. It's also known elsewhere as simply a chocolate croissant—and whatever you want to call it, the chocolatine is, at. Enjoy warm Chocolate Croissants fresh out of the oven. You can cook Chocolate layered Croissants using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chocolate layered Croissants

1. It's 2 of & 1/2cups all purpose flour.
2. You need 1 tbsp of active dry yeast.
3. It's 1/2 cup of warm milk.
4. Prepare 1/4 cup of warm water.
5. You need 1 pinch of salt.
6. Prepare 2 tbsp of butter.
7. You need 1 tsp of vanilla essence.
8. It's of For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate.
9. You need of For the egg wash:1 egg and 1 tbsp milk.

Making these flaky and buttery pastries One of my baking dreams is to make croissants. Those flaky, buttery layers of pastries seem so. Traditional croissant dough is a fun, but a time Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants. This is a guide for shaping chocolate croissants, and of course, I had to bring cinnamon into this whole thing somewhere so I've also got a guide on shaping Cinnamon-Raisin Danish Swirls here.

Chocolate layered Croissants instructions

1. Mix together milk, water and yeast and let sit for 5-10 minutes to poof.
2. Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes..
3. Cover the dough and let poof for about an hour or until dough doubles in size..
4. After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes..
5. After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together..
6. Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling..
7. After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes).
8. On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly..
9. Do this for all the other pieces.
10. Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) Place in the oven to poof(without switching it on) for 10 minutes..
11. Pre heat your oven to 180°C and bake for 15 minutes. Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes..
12. Serve.

Croissants are a delicious type of pastry known for their buttery, flaky texture. When chocolate is added to the center, they become even more delicious. Layer upon layer of light, buttery flaky pastry filled with rich chocolate and drizzled with more chocolate, these made from scratch chocolate croissants are simply mind-blowing! Place a chocolate baton at the bottom of your rectangle, roll the dough over the chocolate and place a second chocolate baton. If you prepared your chocolate croissants in advance, I recommend taking them out of the freezer at night, then transfer them on a baking sheet and leave them to rise at room temperature overnight.