Chocolate Croissants – But Just Barely
I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,”as I’d mispronounce it; but eventually I realized the relatively sparse amount of chocolate wasn’t any kind of stinginess, but rather the true secret behind this amazing pastry.
Properly done, this should ride that line between sweet pastry and a savory bread, so don’t overdo it with the chocolate chunks; otherwise you’ll lose that beautiful balance. Other than that, not much can go wrong. Just be sure to bake them until nicely browned, and let them cool before enjoying.
While this will work with that dough in the tube, I’d like to think you’d make a batch of your own dough using our recently posted croissant recipe. Don’t worry, it only seems like a lot of work. Either way, I really do hope you give these chocolate croissants a try soon. Enjoy!
Ingredients for 12 Chocolate Croissants:
1 batch of croissant dough from this recipe (split in half for two batches of 6)
about 1 cup roughly chopped chocolate chunks, or chips
1 large egg, plus 1 tablespoon of water for the egg wash
coarsely ground sea salt
- Bake at 400 F. for about 20-25 minutes, or until well-browned