Croissants & Pain au Chocolat – I MADE IT Challenge – May

The I MADE IT challenge for May was set by Blue Jellybean, and what a challenge it was.  In my career, this has been a challenge that has been with me for a while.

After I made these, I sat back and analyzed what I could improve on, see the CHEF NOTES below.

Croissants & Pain au Chocolat

croissant and pain au chocolat

250g salted butter
280g full cream milk (NOTE: must be grams, not millilitres)
1 tsp dry yeast
450g flour
70g white sugar
pinch of salt

Heat the milk until tepid (lukewarm) – see chef’s notes at the bottom.  In the tepid milk, add the yeast, 1 tsp flour and 1 tsp sugar.  Whisk together at set aside in a warm place for the yeast to activate.  This will take about 10 – 15 minutes, you will know it has activated once the yeast creates a large section of foam on top of the milk.

Cut your butter into slices, about ½ cm thick, place between cling wrap and roll out until the butter is really thin.
Place in a tray, cover with cling wrap and place into the fridge.
NOTE:  The butter must be very cold before you can work with it.

Mix the rest of the flour, sugar, and the salt into a mixing bowl.
Whisk the yeast mixture and pour into the flour.
Using your fingers, mix until combined.
Place on a work surface and knead for about 10 minutes.  (This stage can be done in a mixer using a dough hook).
Wrap in cling wrap and place in the fridge for 2 hours.

On a lightly floured surface, roll out the dough to a long rectangle shape, using a rolling pin.

Place butter slices on the dough, slightly overlapping the edges of the sliced butter.
Tightly, but gently, fold one edge of the dough to the middle, and repeat with the other edge, forming a 3 fold.
Fold in half.
Wrap in cling wrap and place in the fridge for 30 minutes.

Again, on a lightly floured surface roll out dough again into a rectangular shape.  Do this gently at first as you do not want the dough to split and the butter to break through. Rub a little flour on the surface if you feel your butter is breaking through.
Fold again into a 3 fold, and then into half.
Cover and place into fridge for 1 hour to rest.

Repeat the rolling out step 3 times, remembering to rest for 1 hour between each roll.

After the last rest, cut the dough in half and roll out on a lightly floured surface, the dough should be about 1 cm thick.

For the Croissants

With a sharp knife, trim the edges to make them even, cut even sized triangles out.

i made it
Cut a small slit in the middle of the top edge of the triangle.

i made it 2
Gently stretch the dough.
Not to tightly, roll the dough into a cylinder, creating a crescent shape.

Set aside to rise for minutes and bring the dough to room temperature.
Brush with an egg wash
Bake in a preheated oven at 200°C for 30 minutes

For the Pain au Chocolate

With the left over dough, trim the edges to make them even.
Cut rectangles out of the dough.

i made it 1
Sprinkle icing sugar over the dough, break bits of chocolate and place on the surface of the dough.

i made it 3
Roll the dough into cylinders.
With the palm of your hand, gently press down on the dough to flatten slightly.
Bake in a preheated oven at 200°C for 30 minutes

i made it 4

Chefs Notes

Replace 1 cup of flour with 1 cup of corn starch for lighter, flakier dough

Don’t heat the milk up to much as this will kill the yeast, however if the milk is too cold it will not activate.  You want the milk at a temperature that if you put your finger in, you feel the heat on your cuticle.

When working with the dough, ensure that your work surface is cold, keep your hands cool as the dough must stay cool to ensure the butter does break through.

©-I-Made-It-150x150

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11 thoughts on “Croissants & Pain au Chocolat – I MADE IT Challenge – May

  1. Ohhhh Ang, I have wanted to make croissant for EVER! TrickyRicky just loves them for breakfast. Quite a labour of love I see – so he may just be lucky if he gets them for lunch! Hahaha ….. the cornflour tip is brilliant as light and crispy is a must. You clever girl! these looks absolutely amaaaaaaaazing! xxx lotsa love xxx janjan

    • Thanx Jan! These little gems were a big hit, but a really long process. Worth it! So set it aside for a rainy day, spend the day caught up in your kitchen and just enjoy it! I made them bite size, such a great little snack to nibble on after a meal, doesn’t just have to be for breakfast. xxx

  2. Nina is at the Good Food & Wine Show this week end…I am going to blow the children’s mind with this recipe. Thx to Janice for posting this find on FB!! Well done great site-Des

  3. Hello Angeliqueca, I am loving your new space. I have always wanted to make croissants pain au chocolate, well at least my teenagers beg me to make these like every other day. You have made it look easy. Maybe I will give it a try. They look so crispy and delicious.

  4. Pingback: Croissants et Pain au Chocolat. I made it! | Blue jellybeans

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