Chocolate Croissants - Pain au Chocolat
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Date: 2019-07-25
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Comments and reviews: 9
cdh79
I have to disagree with the cooling part. I used to spend a few months in France as a teenager, and after partying around 4 or 5 in the morning, we'd go to the back of a boulangerie (they were not officially open yet, but we knew the people that worked there) where they were just making the fresh bread for the day and we'd get the first batch of pain au chocolat. The chocolate was still lightly molten and I'm sure that it was not due to us being drunk, that it was amazing, but it was the best pre-sleep breakfast i've had. I also worked as a barkeeper for many years, so i've had many pre-sleep breakfasts over the years, but nothing came close to the fresh pain au chocolat in this little village in the midi-pyrenees.
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I have to disagree with the cooling part. I used to spend a few months in France as a teenager, and after partying around 4 or 5 in the morning, we'd go to the back of a boulangerie (they were not officially open yet, but we knew the people that worked there) where they were just making the fresh bread for the day and we'd get the first batch of pain au chocolat. The chocolate was still lightly molten and I'm sure that it was not due to us being drunk, that it was amazing, but it was the best pre-sleep breakfast i've had. I also worked as a barkeeper for many years, so i've had many pre-sleep breakfasts over the years, but nothing came close to the fresh pain au chocolat in this little village in the midi-pyrenees.
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Fred Durst
Those are croissants with a splash of chocolate. You need to load those rectangles up, coat all of the internal space semi-sweet chocolate chips (or whatever you prefer since you are the chocolate connoisseur) on the rectangle-ish pieces before rolling. About an 1/8 inch will do. Then roll them tight, sit for 30 minutes, then bake. While that is baking, make a simple sugar glaze. Once the chocolate croissants are out of the oven (golden brown of course, coat them with the glaze and drizzle over some melted chocolate ganache.
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Those are croissants with a splash of chocolate. You need to load those rectangles up, coat all of the internal space semi-sweet chocolate chips (or whatever you prefer since you are the chocolate connoisseur) on the rectangle-ish pieces before rolling. About an 1/8 inch will do. Then roll them tight, sit for 30 minutes, then bake. While that is baking, make a simple sugar glaze. Once the chocolate croissants are out of the oven (golden brown of course, coat them with the glaze and drizzle over some melted chocolate ganache.
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Corrie Collins
Chef John Huge fan, I've made a whole bunch of your amazing recipes that have become family favorites including Caldo Verde, Peposa, Picadillo, and Zombie Meatloaf (kids. Thank you so much for all the inspiration, and for your cooking style which takes me back to my time in Culinary school. My food wish is for you to make sourdough pasta. I have a super happy starter just waiting to be made into more things than bread alone. I had a great sourdough pasta in a place called Von's in Seattle, I'd love to see your take on it
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Chef John Huge fan, I've made a whole bunch of your amazing recipes that have become family favorites including Caldo Verde, Peposa, Picadillo, and Zombie Meatloaf (kids. Thank you so much for all the inspiration, and for your cooking style which takes me back to my time in Culinary school. My food wish is for you to make sourdough pasta. I have a super happy starter just waiting to be made into more things than bread alone. I had a great sourdough pasta in a place called Von's in Seattle, I'd love to see your take on it
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CenterPoint GPO
Chef John would you be interested in replicating Chad Robertsons croissant recipe? Chad is an owner of a French pastry shop in San Francisco called Tartines Bakery. Tartines most popular item is their morning bun based on a croissant dough. Ive tried my hand at the recipe on several occasions but never came out right. Considering how well you are able to explain and walkthrough a recipe you maybe exactly what Im missing. Any help would be appreciated. Thanks, Chris.
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Chef John would you be interested in replicating Chad Robertsons croissant recipe? Chad is an owner of a French pastry shop in San Francisco called Tartines Bakery. Tartines most popular item is their morning bun based on a croissant dough. Ive tried my hand at the recipe on several occasions but never came out right. Considering how well you are able to explain and walkthrough a recipe you maybe exactly what Im missing. Any help would be appreciated. Thanks, Chris.
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No Name
So I am not sure what it is called, but I remember when I went to Austria, Germany, and the Netherlands, at transportation stations there will be a quick and grab store that has this flaky cheese filled pastrie and meat filled ones too. It tasted like what a Cheez-it should taste like, warm and gooey. Please make a video on how to make it
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So I am not sure what it is called, but I remember when I went to Austria, Germany, and the Netherlands, at transportation stations there will be a quick and grab store that has this flaky cheese filled pastrie and meat filled ones too. It tasted like what a Cheez-it should taste like, warm and gooey. Please make a video on how to make it
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Toto CH
I totally disagree: there is Nothing better than buying them right from the back door of your favorite best local boulangerie and eating them warm out of the oven at 4am in the middle of the laboratoire where the chefs are working, showing their art and chatting with them. :) (This built my teenage food/palate memories)
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I totally disagree: there is Nothing better than buying them right from the back door of your favorite best local boulangerie and eating them warm out of the oven at 4am in the middle of the laboratoire where the chefs are working, showing their art and chatting with them. :) (This built my teenage food/palate memories)
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Claude Beazley
Eating tip from a frenchman: Eat the pain au chocolat (chocolate croissant) hot with a strong cappuccino. Don't just put the croissant in your mouth, dunk it in the coffee first and then eat it. The heat releases the wonderful buitteryness and the coffee works with the slightly fondant chocolate. Nom nom nom
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Eating tip from a frenchman: Eat the pain au chocolat (chocolate croissant) hot with a strong cappuccino. Don't just put the croissant in your mouth, dunk it in the coffee first and then eat it. The heat releases the wonderful buitteryness and the coffee works with the slightly fondant chocolate. Nom nom nom
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Emily Devereaux
Yes, that amount of choc is PERFECT. Its like the best thing about choc croissants- that little bit of bittersweet chocolate. Also I love that you sprinkled with sea salt- i love sprinkling cookies with it but would never have thought to do it on a croissant. Shout out to your Chilewich placemat.
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Yes, that amount of choc is PERFECT. Its like the best thing about choc croissants- that little bit of bittersweet chocolate. Also I love that you sprinkled with sea salt- i love sprinkling cookies with it but would never have thought to do it on a croissant. Shout out to your Chilewich placemat.
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Sneaky Bunny
In my experience these are best enjoyed in bed in your hotel room in Paris when your loved one has run out to the shop around the corner and returned with slightly warm and incredibly fresh pain au chocolate and hot chocolate and woken you up with a kiss. Heaven.
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In my experience these are best enjoyed in bed in your hotel room in Paris when your loved one has run out to the shop around the corner and returned with slightly warm and incredibly fresh pain au chocolate and hot chocolate and woken you up with a kiss. Heaven.
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