Properly done, this
should ride that line between sweet pastry and a savory bread, so don’t overdo
it with the chocolate chunks; otherwise you’ll lose that beautiful balance. Other
than that, not much can go wrong. Just be sure to bake them until nicely
browned, and let them cool before enjoying.
While this will work
with that dough in the tube, I’d like to think you’d make a batch of your own
dough using our recently posted croissant recipe. Don’t worry, it only seems
like a lot of work. Either way, I really do hope you give these chocolate croissants
a try soon. Enjoy!
Ingredients for
12 Chocolate
Croissants:
1 batch of croissant dough from this recipe (split in half for two batches of 6)
about 1 cup roughly
chopped chocolate chunks, or chips
1 large egg, plus 1 tablespoon
of water for the egg wash
coarsely ground sea
salt
- Bake at 400 F. for
about 20-25 minutes, or until well-browned
11 comments:
Great post, as usual, chef. But you didn't link to the croissant dough recipe! Now I have to type "croissant" and hit "enter!"
*screams, jumps, and dances*
Thank you, Chef John. Thank you, thank you, thank you!
What is the recommended amount of time necessary to thaw the frozen croissant dough? Should this be done in the refrigerator or on the counter?
I can tell you're right-handed because the knuckles on your left hand resemble an unshaven hobbit's foot, while all the hair on your right knuckles has clearly been singed off.
That's right. I'm the Sherlock Holmes of Chef John's knucklebones.
Thank goodness you for a fantastic recipe, Chef John. In this same vein, may I request kouign amann? Thanks!!
Oh my! Thank you! I made croissants and failed because I didn't realize my yeast was either dead it I killed it. But now I have the inventive to try again and add chocolate!
Also, can you show how to make cannolis? Or something with dried salami? Not salami cannolis. I want help making cannolis. I need help making more savory things. Regardless, thank you for your awesomeness Chef John.
Those look great Chef.
I just made a batch of these, but I used tube dough because I'm the Steven Van Zandt of my Croissant. You gotta' a problem wid dat?
Dear Chef John,
When letting these rise, did you cover them with anything?
Thank you for making the world a better place <3
Can you explain the techniques or for thawing the previously frozen dough?
Do I have to use the dough with the butter slab or I can use it without adding the butter slab?
Thank you!
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