Classic Chocolate Croissants
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Learn how to make this tasty bakery classic: chocolatine or also called “pain au chocolat”. The quality of the ingredients, mainly good chocolate and butter, is very important to achieve a perfect end result. Get the Chef’s tips to make single and double turns to the dough as working the croissant dough right is the key to a great chocolatine.
Learn how to make this tasty bakery classic: chocolatine or also called “pain au chocolat”. The quality of the ingredients, mainly good chocolate and butter, is very important to achieve a perfect end result. Get the Chef’s tips to make single and double turns to the dough as working the croissant dough right is the key to a great chocolatine.
Shelf life:
48 hours maximum
Conservation:
Room temperature
Containing: 4 Components
Demonstration video<span>Classic Chocolate Croissants</span>

Croissant Dough

Ingredients: Croissant Dough

  • 318 g
    water
  • 296 g
    whole milk
  • 33 g
    fresh yeast
  • 1097 g
    All purpose flour
  • 24 g
    salt
  • 132 g
    sugar

Preparation: Croissant Dough

  1. Pour the water and milk in a large mixing bowl. Water and milk should be at 22oC (72oF).
  2. Sprinkle the fresh yeast into the liquid mix.
  3. Add the flour, salt and sugar.
  4. Mix well by hand until the dough is homogenous.
  5. Using a scraper, scrape all the dough off the mixing bowl. The dough should hold well together.
  6. Place the dough on a working surface and start mixing by hand for about 8 minutes. This allows the dough to be well prepared for the stretch, to better absorb the water, and to hold well together. This also enhances the effect of the yeast.
  7. Continue mixing until the dough is very smooth. Make sure no lumps remain.
  8. When smooth, form a ball with the dough.
  9. Place the dough into a mixing bowl and use a damp towel to cover it.
  10. Let it set at room temperature for 1 hour.
  11. Remove the towel. The dough should have doubled in size.
  12. Cover with plastic film and place in the refrigerator for 12 hours (or overnight).

Tools

  • Scraper
  • Bowl(s)
  • Gloves
  • Mixing bowl (s)
  • Plastic film
  • Damp cloth

Dough Lamination

Ingredients: Dough Lamination

  • 500 g
    unsalted butter
  • All purpose flour

Preparation: Dough Lamination

  1. This process can also be carried out by hand using a rolling pin, however for professional results, a dough sheeter is used.
  2. Using a dough sheeter, spread some flour on the butter and roll it out to a 15 cm (6”) by 30 cm (12”) sheet. Place aside.
  3. Using a dough sheeter, spread some flour on top of the dough and roll it out to a 30 cm ( 12”) by 30 cm (12”) sheet.
  4. Roll through the dough sheeter several times if needed.
  5. Place the butter in the middle of the dough and fold the dough around the butter. Let some butter stick out each side of the dough.
  6. Cut the sides of the dough without butter, also to make it square.
  7. Roll in the dough sheeter a few times until you reach a 6 mm (0.2”) thickness.
  8. Make a double turn.
  9. Place the dough at a 90o angle and start rolling to make a single turn.
  10. Wrap the dough in plastic film and put in the refrigerator for 30 minutes.

Tools

  • Metal Tray
  • Knife
  • Gloves
  • Plastic film
  • Rolling pin
  • Dough sheeter

Assembly

Ingredients: Assembly

  • 22 piece(s)
    CHD-BB-508CAL
  • 22 piece(s)
    TB-154-38

Preparation: Assembly

  1. Once the dough has set in the refrigerator, take it out and remove the plastic film.
  2. Make the dough 36 cm (14.2”) wide and place it at a 90oangle on the dough sheeter.
  3. Roll it several times with the dough sheeter to reach a thickness of 4 mm (0.2”).
  4. Roll the dough around a rolling pin and unroll it on a working surface.
  5. Using a bicycle, cut 12 cm (4.7”) stripes of dough.
  6. And then cut rectangular forms.
  7. Place the first stick of chocolate in the middle of the rectangles.
  8. Place the second stick of chocolate at about 1 cm (0.4”) from the bottom of the rectangles.
  9. Roll the chocolatine.
  10. Place on a metal tray lined with a silpat and place in the proofer for about 1 hour to 1 hour and 15 minutes, or at room temperature, covered with a plastic film, for about 2 hours. The chocolatines need to double in size before they are ready to be baked.

Tools

  • Metal Tray
  • Gloves
  • Rolling pin
  • Silpat
  • Dough sheeter
  • Bicycle (5 or 6 wheel cutter) 12cm (4.7”)
  • Rolling cutter

Egg Wash and Baking

Ingredients: Egg Wash and Baking

  • 2 piece(s)
    Eggs, whole
  • 2 piece(s)
    egg yolks
  • salt
  • sugar

Preparation: Egg Wash and Baking

  1. Place the eggs and egg yolks into a mixing bowl.
  2. Add the salt and sugar and whisk well.
  3. Strain the mixture to obtain a texture that is more liquid.
  4. Using a brush, egg wash the surface of the chocolatine.
  5. Bake for 15 minutes, or until well risen and golden brown, in a convection oven at 177oC (350oF).
  6. Cool completely before serving.

Tools

  • Metal Tray
  • Whisk
  • Strainer
  • Bowl(s)
  • Parchment paper
  • Gloves
  • Brush

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