Croissants and Pain Au Chocolat

Embark on a culinary journey to Paris, where the flaky and buttery delights of croissants are masterfully crafted. This recipe will take you through the process of creating these heavenly pastries, guiding you step-by-step to achieve the perfect golden and flaky croissants. From the first mix of ingredients to the moment they come out of the oven, you’ll experience the art of pastry-making, just like the iconic Le Cordon Bleu. Let the aroma of freshly baked croissants fill your kitchen, transporting you to a charming Parisian bakery.

YIELD: Makes about 15 croissants or pain au chocolat

INGREDIENTS:

For the Dough:

• 6 cups all-purpose flour (600 grams)
• 2 teaspoons salt (10 grams)
• ⅓ cup sugar (56 grams)
• 1 tablespoon instant yeast
• 6½ oz milk (200 grams)
• 1 cup water
• 2 tablespoons soft butter

For the Folding Butter:

• 3 sticks cold (1½ cups) unsalted butter, the best you can find
• 2 tablespoons flour
• 1 egg for brushing the croissants
• Chocolate batons or bittersweet chocolate pieces for pain au chocolat

INSTRUCTIONS:

1. Mix the dough ingredients (except for cold butter and 2 tablespoons flour) until shaggy, either with a stand mixer fitted with the paddle or by hand.
2. Gently knead the dough for 1 to 2 minutes until smooth, then place it in a lightly oiled bowl covered with plastic wrap. Chill the dough overnight.
3. The next day, cut the cold folding butter into ½-inch pieces, sprinkle with 2 tablespoons flour, and pound it between two pieces of parchment paper with a rolling pin or beat it in the mixer with flour until smooth. Keep the butter cool and shape it into a 6×6 inch square about ½ inch thick.
4. Roll the chilled dough into a 7×14 inch rectangle and place the butter square on the bottom half of the dough. Fold the top half over the butter, lightly seal the edges, and tap with the rolling pin to even out the thickness.
5. Turn the dough one-quarter turn, so the fold is on the left, and roll it to 24 inches in length. Fold the dough into thirds, like a letter. Tap the dough to even the thickness and turn again so the fold is on the left side. This completes one turn.
6. Repeat the process for two more turns, allowing the dough to rest for at least 20 minutes between each turn.
7. For croissants, divide the dough into two portions, roll each portion into a 6×18 inch rectangle, and cut triangles. Roll the triangles to create the classic croissant shape.
8. For pain au chocolat, cut rectangles measuring 3×4 inches, place a chocolate baton at each end, and roll/fold the dough to create a scroll shape.
9. Allow the shaped pastries to rise at room temperature for 1 hour. Preheat the oven to 350°F.
10. Just before baking, beat the egg in a small bowl and gently brush the tops of the croissants with the egg wash.
11. Bake the croissants at 350°F for 30 minutes, rotating the pan halfway through if needed. Allow the pastries to cool for at least 30 minutes before serving.

TIPS:

• Chilling the Dough: Allowing the dough to chill overnight is essential for the best results. This slow fermentation process enhances the flavor and texture of the croissants. It also makes the dough more manageable and easier to fold.
• Handling the Butter: Keeping the folding butter cold is crucial to prevent it from blending into the dough. Cold butter creates distinct layers, resulting in flaky croissants. Use parchment paper to pound and shape the butter without warming it up.
• Resting Between Turns: Give the dough ample time to rest between each turn. This ensures the gluten relaxes and the butter remains chilled. It’s vital for achieving the desired flakiness in the final product.
• Rolling and Shaping: Take care not to overwork the dough when rolling and shaping. Gently stretch and shape the dough to maintain the layers. For perfect croissant shapes, cut triangles and roll them from the base towards the tip.
• Egg Wash: Apply the egg wash carefully, avoiding dripping it down the sides of the croissants. The egg wash gives the croissants their beautiful golden color while baking.

Experience the joy of making authentic croissants with this cherished recipe. From the first bite of the golden and flaky exterior to the tender and buttery layers inside, you’ll savor the taste of Paris in every mouthful. Serve these divine croissants as a delightful breakfast treat or an indulgent afternoon snack, and let your culinary creation take center stage at any gathering. Bon appétit!