The croissant is a type of pastry that originated in the 18th century and is made from a rich yeast dough which is layered with butter and rolled into flaky layers.
The pain au chocolat vs chocolate croissant is a question that has been asked before. What is the difference between these two?
Chocolatine, often known as Pain Au Chocolat, has achieved a new level of excellence.
Guillaume Cabrol, the chief baker of the Plaza Athénée in Paris, inspired this recipe. Without a doubt, this (totally chocolate) upgraded version is the finest ever created.
Make it two or three days ahead of time.
14. 2.8 oz (80/90g each) + 0.7 oz / 24g Chocolate Hazenut Bars yield 14. 2.8 oz (80/90g each).
Infused with Cocoa Nibs and Milk
- Cocoa nibs (100g)
- 450 g cold milk
- If cocoa nibs aren’t available, use milk or water. Preheat the oven to 350°F and toast the cocoa nibs for 5 minutes.
- Blend the cocoa beans with the milk well. If additional milk is required, sieve it and recalculate the liquid weight (425g is needed for the dough).
- Cocoa nibs are great as a snack or sprinkled with yogurt…
TTF 56oC Chocolate Croissant Dough
- 250 g flour for bread
- 250 g flour (all-purpose)
- 50 grams of cocoa powder
- 30g fresh yeast or 15g instant yeast
- 12g Salt
- 60 g of sugar
- 15 g of honey
- 80 g unsalted unsalted butter, cubed and at room temperature
- At 12oC, 425g cocoa nibs infused milk
Slab of Butter
250 grams unsalted butter, room temperature (Use the best Europen style butter available) Chill a 6″x6″/15x15cm butter slab made between two parchment paper sheets. Allow 15–20 minutes before folding.
- The rich flavor and bright yellow color of European-style butter are a direct consequence of the greater butterfat content (+82%) and less water.
- Whether you’re mixing by hand or with a stand mixer equipped with the hook attachment, follow the same steps.
- Combine all ingredients in a mixing bowl, then stir in the cocoa nibs infused milk. Place the dough on a clean surface.
- Knead and crush the dough with the palm of your hand for 10 minutes, or until it becomes smoother and more elastic.
- If using a stand mixer, beat on high for 7 minutes, or until the dough pulls away from the edges of the bowl.
- The dough should be at a temperature of 25°C on the inside (DDT: desired dough temp).
- Place the dough in a lightly oiled container that is at least twice as big as the dough.
- Cover and let aside for 2 hours, or until the volume has doubled.
- Deflate the dough thoroughly on a work surface (no more flour required).
- Fold the sides over and create a tight oval shape, flatten, and freeze for 20 minutes on each side uncovered or just the top – keep refrigerated until ready to laminate.
- The dough may also be kept in the refrigerator for up to 24 hours.
- Meanwhile, let the butter slab out for approximately 20 minutes; it should be hard yet workable, similar to the dough.
Pralinise (Hazelnut Spread)
- 100 g hazelnuts, whole
- 100 g almonds, whole
- Sugar (200g)
- 1g Salt
- 10 g butter or cocoa butter
- In a 350°F/190°C oven, toast nuts for approximately 10 minutes. Turn sugar into caramel in a heated pot.
- Toasted nuts, salt, and cocoa butter are added to the caramel. Coat well and place on a silicone baking mat.
- Allow it cool to room temperature before breaking apart the caramelized nuts.
- Gradually add to a running food processor and mix until it forms a paste.
- It may be kept in the refrigerator for months. Praliné is a common ingredient in pastry and confectionery.
For Bars Gianduja
- Praliné (200g)
- 100g chocolate (milk)
- 100 g of dark chocolate (54/58%)
- Mix together both chocolates (just melted – do not overheat) and praliné. Chill the mixture on a small pan lined with parchment paper or plastic wrap. 2.4″x0.4″/6x1cm cut into 12g bars (2 per serving). Keep it in the freezer until you’re ready to use it.
- Lamination / Folding Process (Tourage). 17 layers are created by a double turn and a single turn. If the room temperature rises over 73.5oF/23oC, turn on the air conditioner.
- Roll the dough into a 615 inch (14x35cm) rectangle for the double turn (Tour double) (about twice the size of the butter slab).
- Place butter over half of the dough’s surface and fold over to surround it (do not overlap dough). Seal and roll out into a 6″x27″/15x70cm long and thin strip, maintaining all edges as straight as possible.
- Begin rolling from the middle of the dough out to the edges, rather than from one side of the dough to the other. This method aids in maintaining a uniform thickness of dough. Before folding, always wipe off any excess flour.
- The left edge is folded in to meet the final third on the opposite side, after which the right third is folded in and the book is closed. Flatten; cover in plastic wrap and chill for 30 minutes or up to an hour to relax.
- For a single turn (basic tour): Roll the dough into a 6″x27″/15x70cm rectangle (seams set from noon to 6) and fold like a business letter (if the dough resists chill it to rest 15 min more). Wrap in plastic wrap and let aside for an hour.
- Roll dough into a 13″x24″/33x50cm rectangle (seams placed from noon to 6).
- The thickness of the croissant dough should be between 0.20″ and 5mm. Save scraps and cut out 14 rectangles measuring 6.3″x2.75″/16x7cm.
- Place the slices on a frozen baking sheet and place them in the refrigerator to firm before scoring – Use a razor blade or a sharp paring knife to score.
- With 2 Gianduja bars, flip and roll out.
- Repeat until all of the croissants are done, then refrigerate for up to one day or freeze for up to two weeks.
- 1 whole egg and a pinch of salt, whisked together.
- If you’re using a regular oven, follow these steps:
- Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and bake the croissants for approximately 24 minutes.
- If you’re using a convection oven, follow these steps:
- Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius and bake for approximately 18 minutes.
*Professional bakers calculated the TTF: Total Temperature Factor (Typo in the video shows as DDT) to guarantee consistent fermentation outcomes no matter the season. It takes into account the temperature of the supply, lab, or kitchen, as well as the temperature of the dry materials (often flour) and the friction factor of the machine. The liquid temperature is then changed accordingly. The internal temperature of most yeasty doughs should be about 77°F/25°C (DDT: desired dough temp). This will guarantee that the fermentation process runs smoothly. It may go as cold as 72oF/22oC, which will take longer to ferment, but it’s not as bad as having an internal temperature of 90oF/30oC. Indeed, if the temperature is too high, the fermentation process will speed up, altering the final flavor and color. However, at home, whether using a stand mixer on medium-high for 7 minutes or kneading by hand for 10 minutes, the +6oC appears to be quite true.
56oC TTF Temperature in the room: 22°C
- Temperature of ingredients: 22°C
- 12oC Equals 56oC liquid temperature By hand or with a mixer, multiply this amount by three and add the friction factor: +6 degrees Celsius. 22oC + 22oC + 12oC = 56oC 3 = 18.6oC + 6oC = 24.5oC (DDT: desired dough temp).
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The recipe’s origin
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The chocolate croissant in french is a pastry that is made with chocolate and butter. It is a popular dessert in France, where it was first created.
Frequently Asked Questions
What is the difference between pain au chocolat and Chocolatine?
Pain au chocolat is a type of chocolate pastry that can be found in France. Chocolatine is a type of chocolate cake from the French region of Provence.
Where did chocolate croissants originate from?
The first croissants were made by French bakers in the early 1800s.
Is chocolate croissant the same as pain au chocolat?
Pain au chocolat is a type of croissant that has chocolate inside it.
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