Chocolate croissants

Name: Chocolate croissants
Ingredients: 1 kg of flour; 300 ml of milk; 200 ml of oil; two egg yolks and two whole eggs; yeast the size of a walnut; 8 tablespoons of sugar; 4 tablespoons of cocoa; lemon zest; a pinch of salt; chocolate or Turkish delight; coconut; sugar syrup or honey (for greasing)

Dessert - Chocolate croissants by Catalina B. - Recipia

Chocolate croissants are made from two types of dough, one plain and one with cocoa, which are layered before shaping. After baking, each croissant has a two-tone appearance and a fluffy texture, filled with chocolate or Turkish delight. It is important for the dough to remain soft, with a consistency similar to that of donut dough, not hard and dry. Quick Info Preparation time: not specified exactly; includes kneading, rising, rolling, and shaping the dough Rising time: until the dough doubles in volume, plus a brief rise after shaping Baking time: about 20 minutes Oven temperature: 180 degrees Celsius Servings: approximately 32 croissants Difficulty: medium Recipe type: fluffy homemade croissants with chocolate or Turkish delight Ingredients 1 kg of flour 300 ml of lukewarm milk 200 ml of oil 2 egg yolks and 2 whole eggs yeast the size of a walnut 8 tablespoons of sugar 4 tablespoons of cocoa grated zest of one lemon a pinch of salt chocolate or Turkish delight, for filling coconut flakes, for decoration sugar syrup or honey, for brushing after baking For brushing the croissants before baking, use egg yolk, as specified in the recipe steps. A separate quantity is not mentioned in the ingredients list. Preparation method 1. Preparing the dough Sift the flour into a large bowl. Dissolve the yeast in the lukewarm milk and add the mixture to the flour. Add the grated lemon zest, then the beaten eggs along with the sugar. Add a pinch of salt and start kneading. When the ingredients are combined, pour in the oil and continue kneading until the dough becomes smooth and starts to pull away from your fingers. The dough should be soft, similar to donut dough. Do not make it too hard, as the croissants will not have the same fluffy texture. 2. Dividing and rising Divide the dough into two equal parts. In one part, add the 4 tablespoons of cocoa and knead well until the cocoa is evenly distributed and the dough takes on a brown color. The other part remains white. Place both doughs to rise and let them double in volume. 3. Preparing the dough pieces After rising, divide the white dough into four equal pieces and do the same with the cocoa dough. You will have four white pieces and four brown pieces. Take one piece of white dough and roll it out into a round sheet. Roll out a piece of the cocoa dough in the same way. 4. Layering the doughs Place the cocoa sheet over the white sheet. Gently roll over the two sheets with a rolling pin to stick them together well. There is no need to overly thin the dough. It is enough for the sheets to be rolled out round and to stick together by rolling with the pin. 5. Cutting and filling Cut the round dough into four equal parts. Then cut each quarter in half again. You will obtain eight triangles. Place a piece of chocolate on each triangle. Roll each piece from the wide end to the tip, forming the croissant. If you prefer, you can use Turkish delight instead of chocolate. Repeat the same steps with all the pieces of white and brown dough. From each pair of sheets, you will get eight croissants, and from the entire amount, approximately 32 pieces. 6. Final rising and baking Place the croissants in a baking tray and let them rise a little more. Brush each croissant with egg yolk. Put the tray in the preheated oven at 180 degrees Celsius and bake for about 20 minutes. The croissants are ready when they are baked and lightly golden on top. 7. Finishing touches After removing them from the oven, brush the croissants with honey or sugar syrup. Sprinkle coconut flakes on top. Why I make this recipe often I love this recipe because you can make many croissants from a single dough, and the combination of the white and cocoa parts makes them look more interesting without complicated preparation. The filling can be easily changed depending on what I have on hand. They are perfect for a dessert platter and can be made in larger quantities, just like the batch shown in the original recipe photos. Tips The milk should be lukewarm, not hot. A liquid that is too hot can affect the yeast. Keep the dough soft. This is one of the most important aspects of the recipe for achieving a fluffy result. Knead well after adding the oil. The dough must become smooth and pull away from your fingers before rising. Allow the doughs to rise until they double in volume, not just for a fixed amount of time. The duration may vary depending on the temperature in the kitchen. Roll the croissants from the wide end to the tip and place them in the tray with the tip facing down, to prevent them from unfolding during baking. Do not bake them too long beyond the indicated time. After about 20 minutes, check if they are golden and baked. Substitutions Chocolate can be replaced with Turkish delight, as mentioned in the recipe. For decoration, honey can be substituted with sugar syrup. If you prefer not to have a topping after baking, the croissants can be left plain. However, honey or syrup helps the coconut flakes stick to the surface. Variations The dough can be divided exactly in half to achieve the white-brown contrast. The cocoa part is kneaded separately after the base dough is ready. You can make all the croissants with the same filling or alternate between chocolate and Turkish delight. The shape remains the same regardless of the filling. For a smaller batch, the quantities can be reduced, but the presented recipe uses 1 kg of flour. In the original version, the quantities were doubled compared to the initial batch, so the photos are from a double portion. Serving ideas The croissants can be served after they have cooled down, plain or with a little coconut on top. They are suitable for breakfast alongside coffee or tea, but also as a dessert for family. Frequently Asked Questions How many croissants does this quantity yield? From each pair of dough, white and cocoa, eight triangles are formed, and thus eight croissants. Since each dough is divided into four pieces, the total amount yields approximately 32 croissants. Can I use only chocolate as a filling? Yes. The recipe allows for the use of chocolate or Turkish delight. Place a piece on each triangle before rolling. How long should the dough be left to rise? The source does not specify an exact number of minutes. The doughs should be left until they double in volume. After shaping, the croissants are allowed to rise a little more before being brushed and baked. Why does the dough need to be soft? The recipe recommends a consistency similar to donut dough. If the dough is too hard, the croissants may turn out denser and less fluffy. Can I skip the coconut flakes? Yes. The coconut is used at the end, after brushing the croissants with honey or sugar syrup, and can be omitted if you do not like it. Nutritional values The values below are estimates and may vary depending on the type of chocolate or Turkish delight used, as well as the amount of honey, syrup, and coconut. The estimation is made for one croissant, from a total of approximately 32 pieces, without being able to calculate exactly the filling, as the amount of chocolate or Turkish delight is not specified. Calories: approximately 170–220 kcal Protein: approximately 4–5 g Carbohydrates: approximately 25–32 g Fats: approximately 6–9 g Fiber: approximately 1–2 g The largest variation comes from the filling and the amount of syrup or honey applied after baking. Croissants with Turkish delight or chocolate may have different values compared to plain ones. Storage and reheating Croissants should be stored in a covered container at room temperature after they have completely cooled. It is best to keep them away from air to prevent them from drying out. If you want to serve them warm, you can gently reheat them. It is not advisable to overheat them, as the chocolate filling may melt too much, and the dough may dry out.

Chocolate croissants

Tags

Categories