Chocolate Croissants

Chocolate Croissants

  • Preparation 30 min
  • Cooking 25 min
  • Raising 1 h
  • Servings 8

All you need is our simplified pastry dough (similar to what the pros call a basic semi-laminated or layered yeast dough) to make these chocolate croissants. A cinch to prepare from scratch, we have just the recipe to get you started. We folded our dough once to get a crumb—the soft interior of a pastry or baked good—that was more dense than a croissant, but with a buttery taste and texture all the same. Our tests using 64% dark chocolate also gave us the ideal result: It falls apart and melts as soon as it hits your mouth.

Featured in RICARDO Magazine WINTER 2019
  • Vegetarian
  • Nut-free

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Pastry Blender and Scraper

RICARDO Pastry Blender and Scraper

10.99 $

The RICARDO pastry blender and scraper is perfect for blending and dividing the dough into equal parts. The bevelled blade is ultra-durable, and the ergonomic handle provides a comfortable grip. It can also be used to scrape and organize excess dough and flour on a work surface.

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