October 21, 2019
Croissants in “pain”…
It’s almost my favorite holiday of the year…
Halloween!
And with Halloween surely comes a lot of tricks, but also a lot of treats.
These “Pain” (get it? :)) au Chocolat are no exception.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
"In Pain" au Chocolat.
- 1-1/2 cups water
- 4-1/2 cups all-purpose flour
- 1/4 cup white, granulated sugar
- 2-1/2 teaspoons active dry yeast
- 2 teaspoons salt
- 4 tablespoons unsalted butter, softened to room temperature
- 1-1/2 cups unsalted butter, cold
- 4 ounces semisweet chocolate, chopped
- 1 large egg, beaten
- 4 ounces semisweet chocolate, melted ((optional))
- 1/4 cup chocolate sprinkles ((optional))
- Candy eyes ((optional))
- Mix the water, flour, sugar, yeast, salt, and softened butter in a large bowl to make the dough. Knead the dough on a well-floured surface until it just comes together. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise for 1 hour. Then refrigerate the dough for at least 6 hours or overnight.
- Pound the cold butter with a rolling pin until it is about 1/4-inch thick and 8 by 8 inches. Take the dough out of the fridge, and roll it into a 10 by 20 inch rectangle. Fold one third into the center, and then the opposite third over the first rolled third. Do the same exact folding technique after you roll the dough into 10 by 20 inch rectangle again. Wrap the dough with plastic wrap, and refrigerate it for 1 more hour. Give it two more letter folds, and then refrigerate a final time for 6 hours or overnight.
- Remove from the fridge, and cut the dough into 4 x 6-inch pieces. Place two pieces of the chopped chocolate on one end of each piece, and roll the croissant into a tube. Place each croissant seam side down on a parchment paper-lined baking sheet. Press each croissant down until it is a rectangle shape. Cover, and let them rise in a warm place for 1 hour.
- Preheat oven to 425 degrees F. Brush the tops of the croissants with the beaten egg. Bake for 15-20 minutes or until golden brown. Allow to cool completely.
- Once cool, decorate the tops of the croissants with the melted chocolate, sprinkles, and candy eyes (make a frowning face, and “glue” the candy eyes to the croissants with the melted chocolate). Happy Halloween!
