Breads · No. 12
Chocolate Croissant Pastry
Marbled plain-and-cocoa yeast-dough crescents filled with chocolate chips and hazelnut spread.
Serves 8Breakfast, Dessert
Ingredients
This recipe uses 1 cup = 200 ml, which is smaller than a US cup (about 240 ml). Go by the gram/ml weights.
Dough
- 560 g flour (4½ cups)
- 200 ml milk (1 cup), warm
- 100 ml water (½ cup), warm
- 1 egg: white in the dough, yolk kept for brushing
- 80 ml vegetable oil (½ cup as printed; see Notes)
- 50 g granulated sugar (3 tbsp)
- 10 g instant dry yeast (1 packet)
- A pinch of salt
Cocoa Dough (added to half the dough)
- 2 tbsp cocoa powder
- 3 tbsp water
- 4 tbsp vegetable oil
Filling
- Milk chocolate chips (amount not given)
- Hazelnut spread (amount not given)
Topping
- Egg yolk (from the 1 egg above)
- Sliced hazelnuts (amount not given; listed only in the steps)
Method
- Add the flour to a mixing bowl and make a well in the center. Add the yeast, sugar, and warm water and milk. Let it sit for 5 minutes.
- Then add the egg white and vegetable oil and knead the dough. (The consistency of the dough may vary depending on the type and quality of flour you use.)
- Divide the dough into two equal portions. Set one portion aside. Add the cocoa powder, water, and vegetable oil to the other portion and knead again.
- Cover both doughs and let them rise.
- Once risen, roll out the cocoa dough into a 25 x 25 cm square. Place the plain dough in the center and fold the cocoa dough over it to enclose it.
- Lightly flour the surface and roll the dough out to approximately 60 x 50 cm.
- Sprinkle a small amount of chocolate chips over the surface.
- Cut the dough into 8 pieces. Add hazelnut spread to the ends of each piece and roll them up.
- Place them on a baking tray and let them rise until they are almost doubled in size.
- Once risen, brush with egg yolk and sprinkle with sliced hazelnuts.
- Bake in a preheated oven at 180°C (356°F), fan/convection, until golden brown. (Bake time not given.)
Notes
- Servings: 8 comes from step 8 ("Cut the dough into 8 pieces"); the recipe doesn't state servings.
- Oil line reads "80 ml vegetable oil (½ cup)", but a second read suggested "⅓ cup". Either way, go by 80 ml.
- Milk and water should be warm; temperature not stated.
- Rise times not stated: first rise until risen, second rise until almost doubled.
- Bake time not given; bake until golden brown.
- The video shows what look like sliced almonds on top, though the text says sliced hazelnuts.
- Creator tip: dough consistency varies with the type and quality of flour.
Source
Taken from a screen recording of a Facebook reel's pinned author comment by Chefintariflerii. No link available.