Description
Luxurious chocolate croissants sparkle with edible gold flakes, elevating a classic French pastry into a gourmet masterpiece. Crisp, buttery layers embrace rich chocolate, creating an indulgent experience that delights passionate bakers seeking culinary elegance.
Ingredients
Scale
Croissant Dough:
- 250 g all-purpose flour
- 7 g active dry yeast
- 30 g granulated sugar
- 5 g salt
- 150 ml whole milk
- 1 large egg
- 200 g unsalted butter
Chocolate Filling:
- 150 g dark chocolate (70% cocoa)
- 50 g milk chocolate
- 30 ml heavy cream
Decorative Topping:
- 0.1 g edible gold flakes
- 15 g powdered sugar
- 15 ml vanilla extract
Instructions
- Activate the yeast by dissolving it in warm milk, allowing it to foam and become fragrant for about 5-7 minutes.
- Mix flour, sugar, and salt in a large mixing bowl, creating a well in the center for the yeast mixture and egg.
- Knead the dough until smooth and elastic, approximately 8-10 minutes, ensuring a consistent texture.
- Wrap the dough and refrigerate for 1 hour to develop flavor and make it easier to handle.
- Roll out the chilled butter between parchment paper into a rectangular shape, maintaining a consistent thickness.
- Fold the dough around the butter block, creating multiple layers through a series of precise turns and rolls.
- Chill the laminated dough for 30 minutes between each folding session to maintain butter’s integrity.
- Melt dark and milk chocolates with heavy cream in a double boiler, stirring until smooth and glossy.
- Roll out the final dough to 3mm thickness, cutting into triangular shapes for traditional croissant form.
- Spread chocolate mixture across each triangle, carefully rolling from the wide end to create a curved shape.
- Proof the shaped croissants in a warm environment for 1-2 hours until they double in size.
- Preheat the oven to 200°C and brush croissants with egg wash for a golden, shiny exterior.
- Bake for 15-18 minutes until deep golden brown and crisp.
- Dust with powdered sugar and delicately sprinkle edible gold flakes for luxurious presentation.
- Finish with a light drizzle of vanilla extract to enhance the chocolate’s richness.
Notes
- Activate yeast precisely in milk warmed to 110°F to ensure proper fermentation without killing the culture.
- Maintain consistent cold butter temperature during lamination to create perfect flaky, layered croissant texture.
- Work quickly when handling dough to prevent butter from melting and compromising the delicate pastry structure.
- Consider dairy-free alternatives like almond milk and plant-based butter for those with dietary restrictions, adjusting liquid ratios accordingly.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 358
- Sugar: 10 g
- Sodium: 167 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 49 mg