TMaking Chocolate Croissants: Behind Tasty
Published on Nov 11, 2017
Reserve the One Top: http://bit.ly/2v0iast
Here is what you'll need!
Homemade Chocolate Croissants (Pain Au Chocolate)
4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant yeast
3 tablespoons unsalted butter, softened
1¼ cup cold unsalted butter, cut into ½-inch thick slices
1 egg, beaten
2 bars chocolate
In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
Once the dough starts to clump, turn it out onto a clean counter.
Lightly knead the dough and form it into a ball, making sure not to over-knead it.
Cover the dough with plastic wrap and refrigerate for one hour.
Slice the cold butter in thirds and place it onto a sheet of parchment paper..
Place another piece of parchment on top of the butter, and beat it with a rolling pin.
Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
Transfer the butter layer to the refrigerator.
To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
Roll out each corner and form a 10-inch square.
Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
Roll out the dough on a floured surface until it’s 8x24 inches.
Fold the top half down to the middle, and brush off any excess flour.
Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
Refrigerate for one hour.
Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
After the final turn, cover the dough with plastic wrap and refrigerate overnight.
To form the croissants, cut the dough in half. Place one half in the refrigerator.
Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches.
With a knife, trim the edges of the dough.
Cut the dough into 4 rectangles.
Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
Place the croissants on a baking sheet, seam side down.
Repeat with the other half of the dough.
Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
Place the croissants in a warm place to rise for 1-2 hours.
Preheat oven to 400°F (200°C).
Once the croissants have proofed, brush them with one more layer of egg wash.
Bake for 15 minutes or until golden brown and cooked through.
Inspired by: http://www.finecooking.com/recipe/classic-croissants
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Line Pedersen - 52 minutes ago
Alex is soooo damn sweet
Priyanshi Patel - 1 hour ago
She is the cutest at buzzfeed
Heloísa Alexandre - 5 hours ago
i'm loving her and these videos!!! pls keep them coming
KaneMua - 5 hours ago
I love her “so much internet to do” T-shirt
7GAMAZING - 7 hours ago
Alix is pretty
7GAMAZING - 7 hours ago
ALIX WHOOP WHOOP!!!!!
Cheyenna Sue - 11 hours ago
Was that claire the same one from Bon Appetite
dolfinsbizou - 12 hours ago
You, non French people, will never be bothered by the war we have in France: Pain au chocolat vs. Chocolatine. Two different names for the same thing, chocolatine being used mainly in the South West France (Bordeaux, la dordogne, red wine, canard confit, pommes de terre sarladaises et foie gras, I know you know it). (I'm ok with both names, but chocolate croissant is a bit cursed though)
Pia Mia - 12 hours ago
Stopp!! I could have dropped my croissant!!
Geneviève R - 12 hours ago
***Pain au chocolat!! Not chocolate croissant. The shape is wrong.
Tan Man - 13 hours ago
Here let me add Some MAN MILK to make it nice and Creamy Chocolate for you Bitch! HIT THAT👌
Ангел Илиев - 13 hours ago
I want to marry her!!!
k - 14 hours ago
in quebec they are 'chocolatines' sounds way better
diya kaushik - 16 hours ago
OMG I'd love to be friends with Alix she's so funny and lovable ❤❤😂
mohammed abood - 16 hours ago
What is you melt butter and chocolate set it and put it in between
Larry Stylinson28 - 22 hours ago
THOOOOSE ARE NOT CROISSANTS THOSE ARE CALLED 'PAIN AU CHOCOLAT' YOU UNCULTERED AMERICAN SWINES
Mystie Adams - 22 hours ago
She is so pretty
doubleD2ka - 24 hours ago
This is the worst video I’ve watched in my entire life
Vegan With Love - 1 day ago
She's so cute and sweet 😍😍💕
TMF Network Studios - 1 day ago
Am I the only one who understood: "Hi, I'm Allie, cuz I'm a tasty Producer"?
Cydney Landry - 1 day ago
Why is 7:34 so me after I get done making cookies
Jennabee25 - 1 day ago
When she walked out with sunglasses it gave me life 😂😂😂
Morgan K - 1 day ago
Why does Buzzfeed (and other youtubers, too) play the Nutcracker Suite as background music in videos? It's such a beautiful piece of music and using it for background music that has nothing to do with the actual piece makes it seem less special.
Idaly Quintero - 2 days ago
“That looks amazing” “it’s butter” I died
Nini Chan - 2 days ago
C'est un PAIN AU CHOCOLAT ! not a fucking "croissant"....
Mavrick Alexander - 2 days ago
ashleylalala - 2 days ago
Chloe Hulse - 2 days ago
croissants no thay are pan au chocolate
haneen hijaz - 2 days ago
What’s she looking up at
Jamie Boyle - 2 days ago
The awkward moment where you spend several days making chocolate croissants but you are actually making pain au chocolat...