This recipe is a cross (excuse the pun!) between a Hot Cross Bun and the popular French pastry, pain au chocolat, which is made with yeast-leavened dough and filled with chocolate. “Pain au chocolat” literally means chocolate bread.
1 x 10 g sachet instant yeast
750 ml cake flour
375 ml lukewarm milk
30 ml sugar
7,5 ml salt
1 large egg
250 ml additional cake flour
200 g butter
1 large egg
30 ml water or milk
100 g dark chocolate, melted
- Mix the yeast with the 750 ml cake flour in a mixing bowl. Add all the remaining ingredients except extra flour and butter/margarine and mix.
- Add sufficient extra flour gradually to form a soft dough and knead on a floured surface only until smooth. Cut the butter or margarine into six slices.
- Roll out the dough into a rectangular shape about 1,5 cm thick.
- Place three slices of the butter or margarine in the center of the dough and fold over the dough from the one side to cover.
- Place the remaining three slices on top and cover with the dough from the other side to seal in butter or margarine.
- Turn the dough 90° and roll again into a rectangular shape about 1,5 cm thick.
- Fold again into three layers and repeat until it has been rolled four times.
- Streaks of butter or margarine should still be visible in the dough to ensure flaky croissants.
- Cover the dough airtight and refrigerate at least 1 hour or up to 8 hours before shaping and baking.
- Using a sharp knife, cut the dough crosswise into 12 rectangles.
- Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center.
- Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape.
- Cover them loosely with plastic wrap and allow them to rise until almost doubled in size, approx. 45 minutes to 1 hour
- Flour the surface and roll out the dough to a thickness of 5 mm.
- Trim the edges of the dough and cut the dough into rectangles that are 5 cm x 10 cm in size.
- Place a heaped spoonful of chocolate on the narrow edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
Brush with glaze and allow to rise at room temperature for at least 30 minutes or until the “pain au chocolat” appear slightly puffy.
- Bake at 180°C for about 20 minutes or until well-risen, firm and golden.
- Allow to cool on a wire rack.
- When cool to the touch, pipe a chocolate cross onto each of the pastries and transfer to a serving platter.
Adapted from Carolié de Koster’s croissant recipe from the Art of Cooking Recipe book p. 846. Photo by Carolié de Koster.