![]() ![]() Place chopped chocolate at one end, and with your fingers roll the pastry sheet.For me it was easier to spread a thin layer of butter using a small spatula vs using a pastry brush. Once the pastry sheet is rolled out, brush it with softened butter.Lightly flour the pastry sheet if needed as you thin it out. ![]() Do the same with setting #5, #6 and for the flakiest croissants #7 and #8.Change the pasta roller setting to #4.If needed lightly flour the pastry sheet.Change the pasta roller setting to #3.Change the setting to your pasta roller to #2.For best results, fold the dough and pass it through the pasta attachment for a total of 2 times. Pass it again through the pasta attachment, still on setting #1 (I only did this at my 3rd attempt and the dough turned out more evenly). Pass the dough through the pasta sheet roller.(speed #2 or stir depending on your type of mixer). Turn on the mixer to the lowest speed.Flatten one piece of dough, flour it lightly and shape it into a rectangle. Fit your pasta sheet roller to the stand mixer and set it to #1 setting.I found the dough works best if it’s chilled, so place the pieces of dough in the fridge and cover them loosely.Divide the dough into 12 (almost) equal pieces.This should take about 1 hour to 1 hour and 30 minutes. Place the dough in a buttered dish, cover with a tea towel or a plastic wrap and let sit until doubled in size.Add the melted butter, sugar and with the dough hook on, knead the dough until it cleans itself from the sides of the bowl.Fit your stand mixer with the dough hook.Soon bubbles will appear and the yeast will foam and double in size. Sprinkle the dry yeast over the milk, give it a little stir with a fork and let the yeast proof. Make a well in the middle and pour the lukewarm milk. 2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked).1 egg, lightly beaten (optional, to brush the croissants for a shiny crust).1 pound (450 grams) baking chocolate, chopped.1/4 cup (45 grams) butter, melted and cooled.Your croissants will taste as good as your ingredients!Ĭraving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!īe sure to follow me on social media, so you never miss an update!įacebook | Pinterest | Instagram | Bloglovin’ Plugra and President are two brands I absolutely adore, but Kerrygold works as well. My 1st choice is Trader Joe’s pound chocolate, but you can use Baker’s, Hershey’s, Ghirardelli, Scharffen Berger etc.įor the butter, it’s crucial to use the best of the best! I highly recommend using a European butter. The chocolate chips have stabilizers so while they do melt, they stay more intact and don’t have as much flavor as baking chocolate. Using baking chocolate instead of chocolate chips will result in an oozing chocolate filling. All you need is all-purpose flour, milk, active yeast, sugar and butter.įor the filling, you’ll need baking chocolate and more butter.Īn egg to brush the croissants just before baking and some melted chocolate to drizzle over as soon as you take them out of the oven. To make the croissants dough, it’s very simple. If you’re a beginner like me, it takes a little practice. ![]() If you’re familiar with a pasta attachment, this recipe will be a breeze. (this is probably the longest recipe on this blog) I’ve made these chocolate croissants three times so far and have to admit the more I use my pasta attachment the prettier the croissants look (so mind the video, it was made at my 2nd try) and I’ll try to explain the process as detailed as possible. Obviously that translates into – I can have 2 croissants with my coffee!! Yes, flaky, buttery croissants filled with rich chocolate and topped with more chocolate!Īnd you know what makes these chocolate croissants even better? They use half the butter! I was so excited to make my own spaghetti or lasagna sheets! And I still am, but I discovered I can use my pasta attachment to satisfy my sweet tooth cravings as well. In anticipation of my summer vacation, I bought a pasta attachment for my KitchenAid stand mixer. I know I can take one here, but doesn’t it sound more fun taking a pasta making class in Italy? It sure does! The list is endless and I’m not going to bother you with it, except one thing – taking a pasta making class. I’m already making lists with things I want to see and do. ![]() I’m going to Sicily for an entire month!! Can you sense my excitement? Today was such a beautiful day! High 80’s and I couldn’t have been happier! Summer is around the corner, right? And this summer something amazing is going to happen. 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! No butter folding or chilling the dough several times needed! ![]()
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