How to make Chocolate Croissants | Pain au Chocolat | Chocolatine Recipe
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- Опубліковано 1 жов 2024
- Pain au Chocolat
If you enjoyed this video, please like and subscribe🙏❤️
The link to the recipe can be found below.
This is the second video in my series of exploring the world of Viennoiseries.
And this particular video is about Pain au Chocolat / Chocolatine / Chocolate Croissants or also known by many other names.
Given the current situation of Covid, this recipe is for a smaller batch of 5 croissants which many of you have messaged me about on Instagram.
I hope that this video and recipe will bring you some distractions and comfort during this difficult time.
Take care!
Sara
#buttermilkpantry
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Link to the Pain au Chocolat Recipe:
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Link to my ‘How to make Croissants’ Recipe:
• How to Make Croissants...
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For more recipes, please visit:
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Oh my god, your channel is my new favorite cooking channel, keep it up 👍🏻
I’ve just tried this recipe and works really well! I also got that honeycomb structure like you did! Thank you for this recipe!!!
D
I just baked my batch of croissants and I have to say: this is the best croissant recipe I’ve done.
Thanks for uploading
My pleasure! So happy to hear that you liked the recipe and it worked for you :)
Well this is the first one ...so.....
(Love this ngl)
This video helped me a lot at my first attempt making croissants. Turned out AMAZING. One question though…what do you do with the dough discard? I decided not to discard any edges, and my layers and shapes still turned out great!
That honeycomb structure is insane! Beautiful work
Just finished making these today with my boyfriend! They were a success despite being at a very high altitude! Thank you for your time and dedication to your recipe, it worked great for us! :)
I don’t know why but watching these videos is so relaxing and satisfying to watch. Thank you for making these videos and thank your for working so hard to produce these videos for us.
I’m making pain au chocolat for the first time in my life today. I follow your recipe and methods. Very happy with the dough. A little sticky but very manageable. Eventhough I got an issue with too warm dough at the final fold step (I remember you said temperature is everything so I put it back on to the freezee). A little bit worried but then I watched your youtube video all over again and somehow it shoothed me. And yes the final products are GORGEOUS! Their got layers! I’m so happy because making this recipe is trully a journey. Thank you so much Buttermilk Pantry you are so KIND to give all the tips and tricks. Wish you always fit and healthy so you can inspire me with more recipes!
Thank you so much for your lovely message and I am so happy to hear that the recipe work well for you :)
I made this yesterday it was so good!!!! Thanks for the recipe love it so much
I can't stop thinking about the croissants from your recipe since I've made them :D
Yes it is a croissant, in different shape and a chocolate within. 😋
I love the product! Chocolate croissants and coffee are my go to breakfast.
But I have to ask why are to tossing so much dough? I hurts me to see it as an old pastry chef!!
Ray Martin Hi! I actually ended up kneading those dough pieces together afterwards to make some mini brioche buns. ☺️
Buttermilk Pantry shoot that is so smart
Hi! If I want to double this recipe, what dimensions would you recommend using? I had an issue with uneven browning, should I turn up the temp or bake for longer? The sides didn’t brown as much as yours. If my air pockets aren’t as big as yours, does this mean I did something wrong during the lamination?
This recipe is for me i love croissants that because they are flaky and soft in the centre or inside and crispy on the outside i feel like eating one now
I made this dough and it worked great! I only proofed for 2 hours. I think maybe my proofing temps are higher than yours because it felt like it was almost over proofed after 2 hours. What temperature do you proof at? I'm in California and don't run my ac right now, so I try to proof at night.
Another thing! I accidentally only used the refrigerator to cool down my dough and it was super easy to roll out, but when I went to firm them it was a little too soft, but I made it work! I'm going to use the freezer instead, like you tell us to. Hopefully that will help in firming the croissants. Thank you for your videos. They have helped me so much. I'm learning every time I make a new batch. I made 4 batches this weekend! Trying to get more efficient and consistent.
If you have a infared thermometer, I recommend that as long as your dough falls within the range of 16-20C your dough would be at a good temperature to be rolled out. :) As for proofing, I proof at 27C ideally with a jar of warm water in the oven.
Croissant lover here! LOVED THIS CH SOOO MUCH!!! Can you make cream puffs epi plsss!
Con unas ganas de hacerlos, pero con un miedo de que no queden así de hermosos, excelente trabajo.
Hi can I check what should I do with the excess dough which I've trimmed?
im confused...most of the recipes says rest about 1hr or 8hr after each fold in the fridge, this recipe seems more time effective with 10-15 mins in freezer, is there any difference between the two methods?
This recipe is faster in terms of time between folding but you would have to make sure your freezer freezes evenly and also don't over freeze.
I wonder if you put any flour on your hand so it will not stick much and form a ball with the dough. HELLPPP
hey, ive made them yesterday and they turned out SO good, thank u for the recipe!! ive just got one question, what do you with these trimmed plastry leftovers?
U can bake them as well
Pain au chocolat. C'est tres delicieux!
I notice other recipes use milk and all purpose flour. What is the difference in texture using bread flour? Thank you!
The temperature of the butter block? the temperature of the dough? the temperature during doing the folding??
thank you for sharing the recipe! i used this recipe for making croissant and it turned out great😁👍
Hi, is there something I can do that all the process will be at the night before, and in the morning, and than in the morning just to put them in the oven for baking? Thank you 🙏🏼
wait am i supposed to put it in while the oven is preheating to 200 and then when it’s at 200 put it to 180 immediately?
I’ve never dipped my croissants in anything before. Must try
What was the sauce that it was dipped in!?
@@pastrie42 just coffee
Perfection 💜 I’ll take 20 please ☺️
sorry I would have a question: if I wanted to prepare the croissants for the following morning, can I put the croissants in the fridge all night ??? Then I go out and let them rise a few hours?
I made the dough last night. It’s only been 6 hours since buy I’m really excited to start making it already. Should I still wait for 4 more hours? Or is the time enough?
7x10 inches is too tiny to work with once it’s done over night you must have very tiny hands and it keeps sticking when I roll it out even after putting flour
Even when I “fliff” it I stretch the dough by trying to get it to not stick to the bottom and it ruins the measurements
Ok I persevered and they turned out super well! Just got to perfect the technique over time... THANK YOU
Now I understand by a single piece of croissant is so expensive!!
You will be so proud of yourself if you know how to make perfect croissant/ pain au chocolat
With so much work, you got only 6 of them? OMG, I'd rather buy them.
I did it until minute 1 and it came out very liquid 😭
Hope you will consider switching over to more sustainable products where possible. The use of so much plastic wrap is distracting from an otherwise beautiful video. Thank you for sharing your skills!
This is a gorgeous croissant. I can't wait to bake it 😊
I made pain au chocolat with this recipe it was amazing
What the thickness of the dough?
Love your video! Can I ask what brand of bread flour you used? It would be really helpful!🤍
Taegon Kim I used a brand called lighthouse but I do provide an explanation on the flour in my croissant post :)
Buttermilk Pantry oh I see! Thank you so much!!
What do you use the extra dough for? I wouldn't like to throw it away :)
@Crafty Creations 101 you can just bake it as is and enjoy some mangled yet delicious pastry
Can I prepare the dough, freeze it until needed ahead of time. Then defrost it, add Chocolate, proove and bake?
If the temperature here is already 28c, can I stop proof them with B boiling water
Oh i love this so much....plz do puff pastry recipe tooo
Hi. I'm super like your chanel and your cooking videos but it's hard to follow the recipe while watching. Can you write down the recipe on the description? Thank you ❤
Hi this is amazing ! What's the temp of your fridge ?
can i knead the dough using hand??
Just wondering can you make the dough without the stand mixer
My country is so hot can I still do this in normal temperature btw I don't have an air conditioner
If i want to bake them fresh in the morning, at wich step should i let them rest? Is it possible to freeze them when they are rolled and just bake them in the morning?
Amazing video congratulations, when you change milk for butter please which is the proporción? 10 grams for 150 cc? This is a standard change? Thanks for your answer and
time i hope you are very in this time
for egg wash, you mentioned the cream. What kind of cream is that ? Thank you
Can I let my dough resting one day at the fridge? So the at the end, will be a 3 day process
So after trying 4 different recipes - these are the bomb!!!!! My younget is a harsh critic and she and my eldest all agree these are crispy and soft and just incredible!!!!!!!!!!!
Thank you so much! Makes me so happy to hear that :)
When you take the dough out from the freezer, do you let it sit for 10 minutes or so before rolling?
I tried to make this but i dont think that the recipe written on ur website makes 5. The dough came out so thin when i tried to roll it and make 5 pan au chocolat
Not me thinking I could bake this loll
My croissants came out amazing a bit bland of butter but that’s ok I’ll add more. I want to us t55 flour do you have a recipe for that?
amazing chef and good test thank u soo much be safe .god bless u
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I just want to say that it is not actually a croissant, but a Pain au Chocolat or a Chocolatine, it depends of the region.
Thanks for uploading... i fell in love in these croissants when i was in germany.. in Israel ecerything is made with mild chocolate, but there i ate with dark and i really amazed me. I think now i'm ready to try to make these one.. thanks for the accurate instructions ;)
If making a double batch do you also double the yeast?
I can I ask why do you need to trim the edge so often? Never seen other chef trim the edge before the final roll .... 🤔
I have absolutely 0 experience with this, so don't take my word for it, but I imagine it has something to do with making sure every part of the dough has the same amount of butter layer. When you first wrap the butter in the dough, the outer edges aren't going to have as much butter as the middle, so you cut off those parts before folding again. That's just my guess though ¯\_(ツ)_/¯
I provide a short explanation in my recipe but you are pretty much on point ☺️
would adding the filling be done in the same way if you did a ham and cheese croissant?
Tatyana Kortava you fancy do that as well but just take care on the moisture in the fillings
hello I wanted to ask you if after making all the folds you can put the dough in the fridge for 8/12 hours and then roll out and form the croissants? Thanks
I just wish people understand this is not croissant but pain au chocolat or chocolatine !
Hi! I was wondering if there is a difference between trimming it and folding it like you did in this video vs the non trimming and type of gold you do for the croissant video. Also your butter here looks thicker than on the croissant video, and the pockets of gas in these are much larger than the croissants. Is that because there is less tension then in a croissant from rolling differently? Thanks fir these videos! I'm making croissants every weekend now to try to learn as much as I can!
Schwieg hi! I provide an explanation on the difference between the two and why I chose what I chose with the 2 recipes in my recipe post on the blog ☺️
@@ButtermilkPantry wow! Ok thank you! I need to go read it. I don't know why I neglected that. I really appreciate you commenting back! Wow! I've been making your recipe for a few weeks now, every weekend. I'm giving them out to people with cards with instructions on reheating to make sure there's no possible virus on them. I was using guittard chocolate (70%) and it was wonderful, but when I refrigerated them the chocolate got sort of hardened again. I bought these sticks off Amazon that are 44%. I wonder if that will happen with any chocolate that isn't liquid at room temp? We will see! You e lit a passion inside of me I didn't know I had. I never baked before this. :)
I made these croissants for some time with a lot of success, but lately I haven't had as much openness in my crumb and I'm unsure why. When I proof I proof them to the point where they're jiggly like people say. About 3 hours at 78 degrees F. When I bake them they seem to deflate afterwards and don't quite have the separation between the layers. The lauers are all there, they are just a tighter crumb with less height and volume.
Maybe you overproofed it. A change in environment could also be a problem like hotter/colder weather or less/more humid.
Love! Where did you get that rolling pin? I can't find any good rolling pins. Or I should ask what kind of rolling pin is the you're using!
I would like to know too please! :D
I can’t remember where I got it from as it was some time ago but it’s a non tapered straight edge rolling pin. This is the closest that I could find: www.kitchenwarehouse.com.au/Wilton-Non-Stick-Rolling-Pin-51cm
I usually like going into stores to have a feel for the weight of the pin and how it is like in order to get a good idea on how it will work for me. :) (naturally now is not a good time to be shopping, but I would suggest considering the length and the weight/size so that it’s comfortable for you to grip and roll)
Your very skilled very good at a craft that can be pretty difficult I saw your custard cup video too you combined alot of techniques I learned a lot from you in a few videos so thank you
If I wanted to use the same dough recipe and butter dimensions from your original croissant recipe but with less layers, could I? Should I use the same dimensions as my croissants(10cm) but just cut them into rectangles instead of triangles? Thanks in advance for any help. I'm going to try to use the original recipe and roll it to abiut 50cm x 36cm to get the right 8cm x18 cm rectangles.
The quantity of this recipe is half the amount so the roll out measurement for lamination is going to be different. You would have to calculate by surface area and make the adjustments accordingly :)
Wait, why trim the dough? It doesn't have to be perfect as long as the measurements are approximate 🥺 That's like 1 more croissant worth 😭
Yeah, I felt triggered
So many steps. Better buy it at store
Okeyyy...
What are some examples of low fluidity chocolate? Does it really matter the type of choclate, could I use dairy milk chocolate for example?
Dairy milk choc will be fine, those tend to be less fluid I would say (depends on the brand and type). But from what I understand, those chocolate sticks that they use in pain au chocolat usually do not melt that well so they tend to keep the shape in the croissant better.
waaw super job👏👏... please about the pain aux raisin... video 😅
Can u buy butter shaped like that? Or hw do u get it to be like that?
Thanks for the recipe!!! It was perfect, I just have a comment. I notice in this video the camera was filming with auto-focus (2:11 min), maybe if you change it to manual it won't change that much the lighting :)
According to the comments this must be a good working recipe. I will give this a try. I have been struggling with the doughs but mostly with this fold technique.. thank you for sharing!
Have you tried it out yet?
Seriously you make no sheeter?
Trop de chutes ! C'est du gaspillage !!
I made these and the color was not as deep brown as yours. How do I fix that? They’re fantastic otherwise!!!
Your oven might not run quite as hot as it should, so you may have to either get an oven thermometer to check the temperature or you could turn the temperature up :)
At first sight i thought you would do a 2 double folds 😁
hello I wanted to know if I can use a re-milled durum wheat flour instead of 0 flour
…did she just dip her croissant in brown butter??? 🤤🤤🤤
Black coffee ☕️
Could you tell me what kind of your bread flour? Is’t 12.5% protein content?
白面馒头王毛毛 hi, it is. I have provided an explanation on the flour content in my recipe post
Can I use all purpose flour instead of bread?
Favolosi🙌👏. Complimenti
I’ve seen the same results with a third of the steps. This is what drives me nuts about baking. People seem to want to make it into a much more complicated process than it needs to be.
I just think she is trying to be as traditional as possible. In some recipes they cut down on steps but sometimes they don't achieve the best/same results. You can follow another recipe instead of leaving a hurtful comment🙂
I loved it and when will must try it I have a question that what will be the use of the trim part of the dough could we roll out again and shape it like a croissant ?
I believe it would either destroy the layers, or create an unpredictable pattern of them. In her croissant video, she recommends cutting the leftover dough into squares, tossing them with cinnamon sugar and baking until golden and crispy. I guess you could try and roll them into a type of mini kouign-amman or even yeasted palmiers, who knows.
👏🏻👏🏻👏🏻👏🏻👏🏻👌🏻
I followed all the instructions and for some reason the dough keeps getting small 😭.
Mine came out perfect
@@mssueni9624 at the end, can you stretch your dough to the 40cm x 20cm without breaking your layers and getting butter everywhere? That’s always my problem.
HI, when i made the dough i made specs of yeast in my dough (made by hand) would it better to dissolve the yeast in the water and than add to remaining ingredients?
You can dissolve it in water if you'd like :)
can i use this without a mixer?
Grate the butter
Instead of egg wash what else can we use?
you can use cream or milk, it will just have a different finish post bake :)
Amazing❤️
How to do with traditional dry yeast?
What camera do you use?
I wonder if the butter got too cold and broke when u sticked the dough into the freezer?
Also, the gluten seemed to be quite well developed, did the dough “fight” when you roll it out? Thank you
Hi, I have explained it in my original croissant blog post on the gluten content as to the dough fighting and butter breakage :)
Buttermilk Pantry thank you. I read it. Love your work. The best baking blog I have read in years. I’m a fan now :)
Hi i wanna ask, what should i do if my oven is not fan forced? Is it possible to make it?
you can :)
Buttermilk Pantry thankyou
Did you temper the chocolate because it looks stunning ❤️❤️❤️
Kathleen Grace thank you! I did but you don’t need to :)