Making Chocolate Croissants: Behind Tasty

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  • Published on:  Saturday, November 11, 2017
  • Reserve the One Top: http://bit.ly/2v0iastHere is what you'll need!Homemade Chocolate Croissants (Pain Au Chocolate)Servings: 8 INGREDIENTS 4 cups flour ½ cup water ½ cup milk¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten2 bars chocolate PREPARATIONIn a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it.Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper..Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour.Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. After the final turn, cover the dough with plastic wrap and refrigerate overnight. To form the croissants, cut the dough in half. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches. With a knife, trim the edges of the dough. Cut the dough into 4 rectangles. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam side down. Repeat with the other half of the dough. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.Place the croissants in a warm place to rise for 1-2 hours. Preheat oven to 400°F (200°C).Once the croissants have proofed, brush them with one more layer of egg wash. Bake for 15 minutes or until golden brown and cooked through. Enjoy warm! Inspired by: http://www.finecooking.com/recipe/cla...Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/...MUSICLicensed via Audio Network
  • Source: https://youtu.be/VvlBSgUrNSQ
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Comment

  • Cecilia Barry

    Cecilia Barry

     5 months ago +1676

    I live for alix’s personality

  • Emily Snyder

    Emily Snyder

     8 months ago +1709

    "I don't claim to be a great baker" - Alix

  • Catherine H

    Catherine H

     7 months ago +3294

    My homemade version:
    Buy a chocolate bar
    But a plain croissant
    Put a chocolate bar inside and in the middle of the croissant
    Done. ✅

  • Eden Swinnerton

    Eden Swinnerton

     7 months ago +418

    " making croissants? "
    " Yeah "
    " I made them once "
    " Never again "
    A few moments later
    " Oh your making croissants ... I made them once in culnary
    school "
    " Never again "

  • Poppy L

    Poppy L

     4 months ago +926

    Rie is in the background like what is she doing. 😂

  • Giselle Kurtz

    Giselle Kurtz

     2 months ago +377

    7:20
    What if she fell and all the croissants got ruined.

  • Rushil Khandelwal

    Rushil Khandelwal

     6 months ago +585

    Is it just me who is watching this video the 7th time?

  • Wong Ian

    Wong Ian

     8 months ago +327

    7:19 WASSUP BITCHEEEEEESSSSS
    In all seriousness I like how she's so cheerful and at the brink of breaking down at the same time

  • Harmie 👌🏾

    Harmie 👌🏾

     a years ago +4960

    I love that she is always smiling, positive, and laughing, she made me smile a lot. I really want to see more of her in future vids 😊

  • Dilshani Weragama

    Dilshani Weragama

     2 months ago +172

    Our local grocery store has really nice chocolate croissants, after watching this I really respect the chef who makes them

  • erythrea l

    erythrea l

     4 months ago +439

    This triggered me, it's not a chocolate croissant but a pain au chocolat

  • jemmajane2

    jemmajane2

     3 months ago +150

    2:40 'Bent it with my muscles'
    princess ballerina music in background

  • LadyxInsanity

    LadyxInsanity

     7 months ago +192

    7:22 that hair flip was everything 😂

  • Laura Idiomas

    Laura Idiomas

     a years ago +10417

    Shes too likeable to be true

  • M T

    M T

     4 months ago +105

    Alix: *pulls the tray away from the table*
    Alix: *looks awkwardly at the camera*
    Alix: *dances*
    Me: 😂 😂

  • xaliimo raage

    xaliimo raage

     2 days ago +2

    everybody: Croissont
    Tom Holland: QuAksEn

  • Tameem

    Tameem

     yesterday +1

    5:17 Who tf beeps out the word “dammit”?😂😂

  • Blueberry

    Blueberry

     2 months ago +25

    2:23
    Alix:trying her best at rolling dough
    Rie: doing stuff smoothly like its nothing
    Both good bakers, just at different types of foods

  • Aswang

    Aswang

     11 months ago +3428

    "I could've dropped my croissant!"

  • Milk Tea

    Milk Tea

     6 months ago +39

    When I’m older if tasty is still a thing I would love to work there