Description

Unbelievably Easy Pain au Chocolat: Only 2 Folds is the perfect way to elevate your breakfast or brunch experience. These delectable chocolate croissants feature light and flaky layers, achieved through a simple two-fold technique that makes them accessible for bakers of all skill levels. With buttery goodness and rich chocolate filling, these pastries are sure to impress family and friends alike. Enjoy them fresh from the oven, paired with your favorite coffee or tea, for a delightful start to your day.

Ingredients

Scale

1 tablespoon active dry yeast
2/3 cup warm water (100°F to 110°F)
1 teaspoon sugar
1/2 cup whole milk
1/4 cup unsalted butter, melted
4 cups flour
1/4 cup sugar
2 teaspoons kosher salt
1 1/2 cups cold unsalted butter (for layering)
24 chocolate batons
1 large egg (for egg wash)
2 teaspoons water

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Instructions

Activate the yeast by mixing it with warm water and sugar. Let it sit for 5 minutes until foamy.
Combine the milk and melted butter with the yeast mixture.
In another bowl, mix flour, sugar, and salt. Gradually add this dry mix into the wet ingredients and knead for about 8-10 minutes until smooth.
Refrigerate the dough overnight in a covered bowl.
Prepare the butter layer by rolling cold butter between parchment paper into an 8” square and refrigerate for an hour.
Roll out dough into a larger square, place chilled butter on half of it, fold over and seal.
Roll out and fold the dough three times, refrigerating between folds.
Shape croissants by cutting strips of dough, placing chocolate batons inside, then rolling them up.
Allow them to rise before brushing with an egg wash and baking at 425°F for about 18-22 minutes until golden brown.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 10g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg