Chocolate Croissant Recipe - Easy Chocolate Croissants for a Crowd (2024)

FAQs

How do you keep chocolate croissants fresh? ›

How to store chocolate croissants. Croissants are best served after they've cooled, the same day they were baked. The outside is crispy and they're soft and airy inside. Store them at room temperature in an airtight container or bag for 2-3 days or refrigerate for up to a week.

Chocolate croissants and pain au chocolat are the same pastry; “pain au chocolat” is the French name for chocolate croissants. They are made from the same pastry dough as traditional croissants, but with the addition of chocolate inside and baked in a rectangular shape.

In the United States and sometimes in English Canada, they are commonly known as "pain au chocolat" or "chocolate croissants". In the Netherlands, they are sold at most cafés, supermarkets and bakeries and are commonly known as a chocoladebroodje.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

“The delicate layers inside should not stick together, and it should be baked until golden brown and a buttery fragrance fills the air.” The not-so secret trick to making croissants. The two pastry chefs share the same secret to fabulous baked goods: quality. High-quality ingredients are half the battle won.

Croissants taste best the same day they're baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

In general, a croissant can last for about 1-2 days at room temperature before it begins to spoil. However, the actual time can vary depending on a few factors, including the specific ingredients used, the humidity and temperature of the room, and how the croissant has been stored.

After shaping leave your croissants to proof for one hour at room temperature to kick start the proofing process. Then place them in the fridge overnight. Make sure no air can reach the croissants, otherwise they will dry out! It is best to place them in an airtight container on a piece of baking paper.

Pasquier's Classic French Chocolate Croissants are classic french puff pastry filled with delicious dark chocolate. Perfect for your breakfast, snack or dessert.

What do you eat with chocolate croissants? Chocolate croissants are delicious on their own, but you can also pair pain au chocolat with whatever you'd like. In France, it is common to enjoy chocolate croissants for breakfast with a cup of coffee or orange juice.

Do the French put jam on croissants? ›

The French love to eat them for breakfast. But there's more to it than just eating a croissant itself. They usually pair it with some sweet jam or chocolate spread, typically from hazelnuts (Nutella!). The second most famous French bread is the baguette, and you guessed it; it's also a big part of their breakfast meal!

Before baking, chill proofed croissants for 20 minutes. Preheat oven to 375°F. Using a pastry brush, gently brush egg wash on each chilled croissant, avoiding cut sides that may have exposed layers of dough. Bake for 20 minutes.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

As a croissant bakes, the butter melts and the water content in the butter turns into steam. It's that steam being trapped by the gluten in the dough that creates the delicate, flaky layers in a perfect croissant. The fat in butter can also extend the shelf life of your baked goods.

Chewiness: a good baked croissant is chewy without being tough. Fluffiness: not a good sign, the dough was poorly kneaded. Flavor: should be buttery with only a whiff of yeast. Having the right, generous amount of butter is key.