Chocolate butter croissants
A little bite of chocolatey heaven rolled into a delicate and delicious French-style croissant.
OK, it’s not exactly the way the French make it. But do you want to laminate and roll out multiple layers of dough and butter, measure precise squares and folds, and have to try the whole process three or four times before you get it right? We didn’t think so.
This is one of those foolproof recipes that produce a similar product with a much simpler process. The only difference is that this recipe will yield a dough that is less flaky and more cookie-like. (A pretty awesome upgrade, if you ask the blue furry monster and all his cookie-lovin’ friends.)
Filling options for these butter croissants are limitless. Nutella or fruit preserves both work beautifully, as does the Israeli brand of nut spreads made by a manufacturer in Ramat Gan. Their line includes pistachio, carob nut, almond and several other mouth-watering flavors. If you can find a jar of that spread, you’ve eliminated a step of the process and you’ll be enjoying your mouth-watering croissants that much faster!
- 1 cup butter
- 1/2 cup sugar
- 2 eggs
- 4 cups flour
- 2 teaspoons baking powder
- 1/2 cup coconut milk
- 1 cup melted butter (or oil)
- 6-ounce box instant chocolate pudding mix
- 1 egg
- 1/2 cup cocoa
- 1 tablespoon cinnamon
- 1/2 cup water
- 2 cups sugar
- 1 egg
- 1 tablespoon water
- Cinnamon and sugar
For egg wash:
Preheat oven to 350° F. Line baking sheets with parchment paper.
Beat butter and sugar. Add eggs. Beat well.
Add flour and baking powder alternately with milk.
Flour work surface generously. Scrape dough out of bowl and onto counter.
Divide into four equal parts, and form each one into a ball. (You can refrigerate the dough at this point for half an hour to make it easier to work with, or continue on.)
Using a floured rolling pin, roll a ball into a 10” circle.
Mix filling ingredients until smooth. Using the back of a spoon, gently spread approximately a cup of filling over each circle, being careful to only spread outward or dough will clump.
Use a pizza cutter to cut the circle into sixteen even wedges. Roll each piece up starting from the wider end.
Carefully transfer to baking sheets, point facing down.
Beat egg and water to create egg wash. Brush onto tops of each croissant. Sprinkle with cinnamon and sugar.
Bake for 15-16 minutes or until set on bottom, but not dark.
Related Topics: Baking