The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate Croissant

DiJonCamacho's picture

I see I'm not the only one who was on a quest for the perfect croissant...I'm on the quest for the perfect pain au chocolat i just want the dough to be right. I want my croissant and pain au chocolat to taste like the one from Galaxy Desserts/Williams-Sonoma. I came relatively close and this is the results I have thus far. These tasted great but I have no idea where to get fresh yeast from so I used active dry rapid yeast and I think the fresh yeast is what I'm mixing for them to be absolutely perfect. I love the way the layers looks. I was truly amazed when I popped these out of the oven.

MadAboutB8's picture

My croissant project is coming along nicely. I have been practicing on croissant/laminated dough for the past couple of months. The results are getting more consistent and predictable.

I usually make the laminated dough and shape few of them into croissants and the rest to something else (for change and variety). This week I made whole wheat laminated dough and made them into chocolate croissant. 

I made the chocolate croissants several times before by using the dough scraps, trimming from croissants shaping. They also worked fine with those scrap and was perfect way to used up those dough trimmings.

Full post and recipe is here.  


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