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Unbelievably Easy Pain au Chocolat: Only 2 Folds

Unbelievably Easy Pain au Chocolat: Only 2 Folds
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Indulge in the joy of homemade pastries with this Unbelievably Easy Pain au Chocolat recipe. Perfect for breakfast, brunch, or an afternoon treat, these flaky chocolate croissants are surprisingly easy to make, requiring just two folds in the dough. The buttery layers and rich chocolate filling will have your family and friends raving about your baking skills. Prepare the dough in advance for a convenient option on busy mornings, and impress your guests with these delightful pastries at any gathering. With simple ingredients and straightforward techniques, you’ll be enjoying warm, freshly baked croissants in no time.

Ingredients

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  • 1 tablespoon active dry yeast
  • 2/3 cup warm water
  • 1 teaspoon sugar
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 4 cups flour
  • 1/4 cup sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cups unsalted butter, cold
  • 24 chocolate batons
  • 1 large egg
  • 2 teaspoons water

Instructions

  1. Activate yeast by mixing it with warm water and sugar; let it sit until foamy.
  2. Combine activated yeast with milk and melted butter.
  3. In a separate bowl, mix flour, sugar, and salt; combine with wet ingredients until a dough forms.
  4. Knead the dough for 8-10 minutes until smooth, then refrigerate overnight.
  5. Roll cold butter into an 8” square between parchment paper; refrigerate for an hour.
  6. Roll out dough to a square, place the chilled butter on half of it, fold over to cover, and seal edges.
  7. Roll out once more and fold twice to create layers; chill again for at least eight hours.
  8. Shape croissants by cutting the dough into strips, placing chocolate batons on one end, and rolling them into logs.
  9. Let croissants rise before baking at 425°F for approximately 18-22 minutes until golden brown.

Nutrition

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