How to Make Jamie Oliver Chocolate layered Croissants

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, chocolate layered croissants. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chocolate layered Croissants is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Chocolate layered Croissants is something that I have loved my entire life. They are nice and they look wonderful.

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with this recipe and video tutorial! Enjoy warm Chocolate Croissants fresh out of the oven. Making these flaky and buttery pastries One of my baking dreams is to make croissants.

To begin with this recipe, we must prepare a few ingredients. You can have chocolate layered croissants using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate layered Croissants:

1. Prepare 2 & 1/2cups all purpose flour
2. Make ready 1 tbsp active dry yeast
3. Prepare 1/2 cup warm milk
4. Take 1/4 cup warm water
5. Make ready 1 pinch salt
6. Make ready 2 tbsp butter
7. Get 1 tsp vanilla essence
8. Make ready For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate
9. Prepare For the egg wash:1 egg and 1 tbsp milk

Croissants are a delicious type of pastry known for their buttery, flaky texture. When chocolate is added to the center, they become even more delicious. Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time. The layers in a chocolatine come from butter and careful folding of the dough.

Steps to make Chocolate layered Croissants:

1. Mix together milk, water and yeast and let sit for 5-10 minutes to poof
2. Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes.
3. Cover the dough and let poof for about an hour or until dough doubles in size.
4. After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes.
5. After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together.
6. Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling.
7. After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. - Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes)
8. On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly.
9. Do this for all the other pieces
10. Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) - - Place in the oven to poof(without switching it on) for 10 minutes.
11. Pre heat your oven to 180°C and bake for 15 minutes. - - Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes.
12. Serve

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time. The layers in a chocolatine come from butter and careful folding of the dough. It's also known elsewhere as simply a chocolate croissant—and whatever you want to call it, the chocolatine is, at. Croissants are flaky, layered French pastry in the shape of a crescent. They're loved by everyone and for a good reason!

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