Chocolate Rolled Brioche Croissants – Soft and Indulgent
Dive into the world of homemade pastry with these chocolate brioche croissants, a treat that combines the lightness of brioche with melted chocolate. This recipe, accessible even to amateur cooks, promises unforgettable moments of indulgence. With simple ingredients and clear steps, you'll make bakery-worthy croissants. The secret lies in the kneading and the two rises which ensure an airy and light dough. After perfect baking, your croissants will release an irresistible aroma and offer a soft interior and crispy exterior. Serve them warm for an optimal sensory experience.
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- 1
Activate the yeast: In a bowl, mix the warm milk, yeast, and a teaspoon of sugar. Let it rest for 5 minutes until the mixture becomes slightly foamy.
- 2
Incorporate ingredients: Add the eggs to the yeast mixture, then gradually incorporate the flour and salt. Mix until a homogeneous dough forms.
- 3
Knead the dough: Knead the dough on a clean work surface or in a bowl for 8 to 10 minutes, until it becomes supple, slightly elastic, and easy to work with.
- 4
Add butter: Incorporate the soft butter in pieces, little by little, while continuing to knead for an additional 5 minutes. The dough should become smooth, shiny, and slightly sticky.
- 5
Let rise: Cover the dough with a clean cloth and let it rise for 1 to 1.5 hours in a warm place away from drafts. It should double in volume.
- 6
Roll out the dough: Degas the dough by pressing lightly to release air. Roll it out into a large circle or rectangle about 3–4 mm thick, ideally between two sheets of parchment paper to prevent sticking.
- 7
Cut triangles: Cut the dough into equal triangles, like a pizza. Each triangle will form a croissant.
- 8
Add chocolate filling: Place a spoonful of chocolate hazelnut spread at the base of each triangle.
- 9
Roll the croissants: Roll each triangle from the base to the tip to form tight croissants.
- 10
Place on baking sheet: Arrange the croissants on a baking sheet lined with parchment paper, making sure to space them out for the second rise.
- 11
Let rise again: Cover the croissants and let them rise for 30 to 40 minutes, until well puffed up.
- 12
Brush for gloss: Preheat your oven to 180°C. Mix the egg yolk with a tablespoon of milk and gently brush the croissants with a pastry brush to give them a beautiful golden color after baking.
- 13
Bake: Bake the croissants for 15 to 18 minutes, until golden brown and crispy.
- Practical tip: Roll out the dough between two sheets of parchment paper to prevent sticking. This also makes it easier to cut the triangles. Gourmet variation: Replace the chocolate spread with jam, pastry cream, compote, or even speculoos pieces to vary the flavors. Baking tip: After removing from the oven, lightly brush the croissants with a syrup (water + sugar heated together) to give them a shiny bakery-style finish.
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