How To Make Homemade Chocolate Croissants
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Date: 2020-03-21
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Comments and reviews: 9
Food
You can make this recipe vegan by replacing the butter with a mixture of vegan butter spread and coconut oil, just freeze them and fold it into the dough, using a chilled surface would help. Use dark chocolate, as it is naturally vegan. Almond milk in the batter will have a nice flavor profile. Instead of egg dash brush them with melted coconut oil.
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You can make this recipe vegan by replacing the butter with a mixture of vegan butter spread and coconut oil, just freeze them and fold it into the dough, using a chilled surface would help. Use dark chocolate, as it is naturally vegan. Almond milk in the batter will have a nice flavor profile. Instead of egg dash brush them with melted coconut oil.
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Nataly
I love baking and love eating croissants, making one would make me so happy. Sadly, I live in a very hot country and don't have AC at my house so the butter would pretty much melt instantly. Though I'm hoping that once I move to the US and have my own kitchen I can make this I wanna have a big kitchen for all my cooking and baking
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I love baking and love eating croissants, making one would make me so happy. Sadly, I live in a very hot country and don't have AC at my house so the butter would pretty much melt instantly. Though I'm hoping that once I move to the US and have my own kitchen I can make this I wanna have a big kitchen for all my cooking and baking
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Jesus
Made this and Puff Pastry Dough for Beginning Baking Culinary class and I just kept hearing her voice to keep it cold lmao. Made the Croissant dough in about 3 1/2 hours though. We do have a Sheeter for the dough but that probably only really shaved off about an hour's worth of work trying to get it the proper size.
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Made this and Puff Pastry Dough for Beginning Baking Culinary class and I just kept hearing her voice to keep it cold lmao. Made the Croissant dough in about 3 1/2 hours though. We do have a Sheeter for the dough but that probably only really shaved off about an hour's worth of work trying to get it the proper size.
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Jolanta
Alix violates all possible food safety rules. Her hair style is more suitable for TV shop presenters, than for a chef. I have seen a lof of chefs. and she seems to be a chef, in the same mode like I am Chinese ballet dancer. She was just cast in the wrong show
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Alix violates all possible food safety rules. Her hair style is more suitable for TV shop presenters, than for a chef. I have seen a lof of chefs. and she seems to be a chef, in the same mode like I am Chinese ballet dancer. She was just cast in the wrong show
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Bartholomaus
You just reposted the same crossant video from a few years ago with some useless commentary that basically says everything that was already said in the behind the scenes video which was also from a few years ago
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You just reposted the same crossant video from a few years ago with some useless commentary that basically says everything that was already said in the behind the scenes video which was also from a few years ago
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Noice
Lol everybody is so concerned about the corona virus that nobody is even mentioning the fact its called pain au chocolat or chocolatine. The original video was flooded with these comments. Now its just covid19 comments
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Lol everybody is so concerned about the corona virus that nobody is even mentioning the fact its called pain au chocolat or chocolatine. The original video was flooded with these comments. Now its just covid19 comments
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Guest
I am going to give this a shot. I have plenty of time now to try to make croissants. Of course, the last time I burnt them a bit. I hope for a better result this time.
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I am going to give this a shot. I have plenty of time now to try to make croissants. Of course, the last time I burnt them a bit. I hope for a better result this time.
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Brian
So Im a baker and this pisses me off so much. Its not a freaking chocolate croissant, its called a pain au chocolate In what world is that in the shape of a croissant
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So Im a baker and this pisses me off so much. Its not a freaking chocolate croissant, its called a pain au chocolate In what world is that in the shape of a croissant
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Wasif
Actually, butter doesn't release CO2; the water content in butter evaporates to steam during baking, and this causes the layers to separate, creating the flakiness.
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Actually, butter doesn't release CO2; the water content in butter evaporates to steam during baking, and this causes the layers to separate, creating the flakiness.
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