Raspberry Pain Au Chocolat Raspberry Chocolate Croissants Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Bread     Yeast Bread Recipes

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

PETITE PAIN AU CHOCOLAT



Petite Pain au Chocolat image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 pieces

Number Of Ingredients 6

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/2 cups Ghirardelli® semi-sweet chocolate chips
1 egg, beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water

Steps:

  • Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
  • Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
  • Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

Steps:

  • In 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 (18 cm) square, ½-inch (1 cm) 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 (25 cm) 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 (20x61 cm).
  • 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.
  • Cover and 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 (20x101 cm).
  • 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. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain Au Chocolat (Raspberry Chocolate Croissants) image

These are so yummy! Very simple to make yet so elegant. These are great served with coffee for breakfast or lunch.

Provided by Juenessa

Categories     Breakfast

Time 38m

Yield 18 pastries

Number Of Ingredients 5

1 (17 1/4 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Unfold the puff pastry sheets on a lightly floured surface.
  • Cut each one into thirds along the fold lines.
  • Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
  • Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread.
  • Brush the edges with egg, and fold over the other side to enclose the filling.
  • Press the edges firmly to seal.
  • Repeat with the remaining rectangles.
  • Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown.
  • Cool on racks.
  • Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 196.4, Fat 12.5, SaturatedFat 3, Cholesterol 11.8, Sodium 75.1, Carbohydrate 18.4, Fiber 0.8, Sugar 5.2, Protein 2.7

CROISSANTS AND PAIN AU CHOCOLAT



Croissants and Pain au Chocolat image

I never use a hand-held electric mixer for this recipe because the motor will not hold up to the strength of this dough. This recipe involves six quick steps and a lot of waiting time. When I want croissants for Sunday brunch, I do the first three steps on Saturday afternoon. On Sunday morning, I get up three hours before I want to serve them and complete the last three steps. You can make both croissants and pain au chocolat with this dough.

Provided by Food Network

Categories     dessert

Time 9h10m

Yield 20 croissants or 16 pains au chocolat

Number Of Ingredients 22

3 tablespoons unsalted butter
Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 teaspoons salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 tablespoons unsalted butter at room temperature
Pain au Chocolat, recipe follows
Croissants, recipe follows
2 large egg yolks
1 large egg
Scant 1/4 cup whole milk
9 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 teaspoons salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 tablespoons unsalted butter at room temperature

Steps:

  • Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should appear milky and should be pourable and warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute.
  • If the dough is too soft, add more flour, one tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water one tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.)
  • Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. (This will start the fermentation process).
  • Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4 inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, which allows for a slow fermentation. A slow fermentation helps develop the flavor of the dough.
  • Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. I like to use a large offset spatula to do this. Incorporate the butter by folding the (butterless) left third of the dough over the center, then fold the right third of the dough to the left. Now it should resemble a folded letter.
  • Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Give the dough a book fold, or double fold, by folding each short end to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. (This process is called a book fold because the folded dough resembles a book and a double fold because the dough is folded onto itself two times.)
  • Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. (At this stage I usually let the dough rest overnight and finish it in the morning.)
  • The following procedure is the final step before you form the croissants or pain au chocolat. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 x 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center. Then fold the right third of the dough to the left. Now the dough should resemble a folded letter.
  • Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
  • These puff pastry items are best eaten the day they are made.
  • Follow instructions for basic dough, above.
  • With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate.
  • Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
  • Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment paper-covered baking sheet; they will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
  • Preheat the oven to 400 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the croissants or pain au chocolat completely with egg wash. Bake until golden brown, about 10 minutes. I love to eat both of them fresh out of the oven. If you have any leftovers, they can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
  • Follow instructions for basic dough, above.
  • Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
  • Place the rolled croissants on a parchment paper-covered baking sheet. The croissants will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap. This keeps the croissants from developing a skin while proofing and traps the heat released during fermentation, which helps them to rise. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; this can take anywhere from 1 1/2 to 3 hours depending on the temperature of the room and of the dough.

CROISSANTS, PAIN AU CHOCOLAT, PAIN RAISIN AND DANISH



Croissants, Pain au Chocolat, Pain Raisin and Danish image

Use a stand mixer for this recipe. Most hand-held mixers will not hold up to the strength of this dough.

Provided by Food Network

Categories     dessert

Time 6h10m

Yield About 20 croissants or pain au

Number Of Ingredients 25

3 tablespoons unsalted butter
Scant 1/4 cup loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 teaspoons salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 tablespoons room temperature unsalted butter
9 ounces bittersweet chocolate, chopped
Almond cream, recipe follows
Hydrated Raisins, recipe follows
Almond cream, recipe follows
Canned fruit
For the egg wash:
2 large egg yolks
1 large egg
Scant 1/4 cup whole milk
1/2 cup plus 1 tablespoon room temperature unsalted butter
Generous 1/2 cup granulated sugar
Generous 1 cup almond flour
1 large egg
Scant 1/4 cup all-purpose flour
1 cup raisins
Water, as needed
1/2 cup dark rum or flavored liquor

Steps:

  • For croissants: Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
  • Place the rolled croissants on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
  • For the Pain au Raisin: Have dough rolled to the 10 by 36-inch rectangle. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Sprinkle the top of the almond cream with the hydrated raisins. Roll the dough toward you, starting at the long side. Try to keep the roll tight and even. Cut the roll into 1-inch-thick slices. You will have a tail on each slice. To close the pain au raisin, simply tuck the tail under the dough. Place the pain au raisin on a parchment covered baking sheet, spaced about 2 inches apart. Allow the Pain au Raisin to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
  • Preheat the oven to 375 degrees F.
  • Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the pastries completely with egg wash. Bake until golden brown, about 10 minutes.
  • Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
  • For the egg wash: Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch.
  • In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.) Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes.
  • Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4-inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, allowing a slow fermentation to help develop the flavor of the dough.
  • Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. Incorporate the butter by folding the (butterless) left third of the dough over the center, Then fold the right third of the dough to the left, to resemble a folded letter. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Fold each short end of the dough to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours.
  • Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
  • For pain au chocolat: With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate. Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment covered baking sheet overnight in the refrigerator before proceeding.)
  • Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, about 1 1/2 to 3 hours.
  • For the Danish with apricots or cherries: Roll the dough into a 10 by 36-inch rectangle. Roll up the dough into a long cylinder that is about 2 inches in diameter. Use a sharp knife to make cut 1 1/2-inch slices and lay flat to see the spirals. Place on a parchment covered baking sheet. Allow the Danish to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours. Use your fingers to make an indentation/pocket in the center of the dough. Add a dollop of almond cream to the center of each Danish. Top with fruit (I used canned apricots halves and cherries) that have been drained on a wire rack placed over a parchment paper-covered baking sheet. Place the apricot half cut side down onto the almond cream. Or use 3 to 4 cherries.
  • Place the butter, sugar, and almond flour in a medium-size mixing bowl and beat with an electric mixer set on medium speed until light and fluffy, about 5 minutes. The mixture will be dry and sandy until the butter begins to incorporate. Add the egg and mix well. Use a rubber spatula to scrape down the side of the bowl as needed. The egg is well incorporated when the mixture is light and creamy, about 3 minutes. It is important to allow time for this air to beat in, otherwise, the almond cream will be too heavy.
  • Add the flour and beat on low speed just until it is no longer visible, about 30 seconds.
  • Pour the almond cream into an airtight container and store in the refrigerator for up to 5 days. Allow it to come to room temperature before using and beat it lightly with an electric mixer set on medium speed until it returns to its initial volume and is once again light in texture and color.
  • Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Yeast Bread

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Yeast Bread

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

More about "raspberry pain au chocolat raspberry chocolate croissants food"

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
raspberry-pain-au-chocolat-raspberry-chocolate-croissants image
Preheat the oven to 400 degrees F (200 degrees C). Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the …
From yumtaste.com
Estimated Reading Time 1 min


PAIN AU CHOCOLAT (CHOCOLATE CROISSANT) - SAVEUR
pain-au-chocolat-chocolate-croissant-saveur image
Instructions. Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 ...
From saveur.com


CHOCOLAT CROISSANTS - MEILLEUR DU CHEF
chocolat-croissants-meilleur-du-chef image
1kg flour (T55 or 65), 25g salt, 120g castor sugar, 60g fresh baker's yeast, 200g unsalted butter, 480g milk, warm, 500g dry butter (250 + 250g), Chocolate baking sticks (2 per pain au chocolat), 1 egg yolk (glaze)...
From meilleurduchef.com


CHOCOLATE & RASPBERRY CROISSANT PUDDING - EAT IN EAT OUT
chocolate-raspberry-croissant-pudding-eat-in-eat-out image
Preheat oven to 350ºF. Grease a 2 litre ovenproof dish and dust with grated chocolate. Tear croissants into chunks and place in the dish. Sprinkle over the raspberries and chunks of dark chocolate. Set the dish aside while you …
From eatineatout.ca


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Brush the edges with egg, and fold over the other side to enclose the filling.
From tastykitchen.com
5/5 (1)


3-INGREDIENT MINI PAIN AU CHOCOLAT - THE WIMPY VEGETARIAN
Place an oven rack in the top third of the oven. Preheat the oven to 400˚F and line a baking sheet with parchment paper. Thaw the frozen puff pastry according to the directions on the package. Gently unfold the puff pastry. Dufours unfolds into 4 equal sections.
From thewimpyvegetarian.com


MINI CHOCOLATE CROISSANTS OR PAIN AU CHOCOLAT AS THEY SAY IN …
3 to 4 (3.5 – 4 oz) bars bittersweet chocolate cut into long narrow pieces (see below) Granulated Sugar; Powdered Sugar; Powdered Cocoa; How to: Preheat oven to 400 degrees; Line 2 cookie sheets with parchment paper; Cut each Pastry sheet into 12 squares; Brush each square lightly with egg glaze; Place a piece of chocolate on each square
From ribbitsandtiaras.com


EASY CROISSANTS & PAIN AU CHOCOLAT - MEILLEUR DU CHEF
1. Before starting this Easy Croissant and Pain au Chocolat recipe, organise all the necessary ingredients. 2. Start the day before: Pour the flour in the stand mixer recipient. Place the salt on one side. 3. Add the honey (melted in the microwave beforehand until liquid). 4.
From meilleurduchef.com


HOW TO MAKE CROISSANTS (AND PAIN AU CHOCOLAT!)
If you have water, granulated sugar, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 59 hours and 55 minutes. Similar recipes include Chocolate Croissants (Pain au Chocolat), Raspberry Pain au Chocolat (Raspberry Chocolate Croissants), and Pain Au Chocolat.
From spoonacular.com


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) 89 ratings · 38 minutes · Vegetarian · Makes 18 pastries. Allrecipes. 1M followers. Delicious Desserts. Dessert Recipes. Yummy Food. Pastries Recipes. Fun Food. Chocolate Croissant Recipe. Chocolate Croissants. Nutella. Spicy Lentil Soup. More information.... Ingredients. Refrigerated. 1 Egg. …
From pinterest.com


CHOCOLATE CROISSANTS WITH RASPBERRIES - TABITHA TALKS FOOD
Melt remaining 1/3 cup chocolate chips in microwave for 20 seconds and stir chocolate chips. Microwave for an additional 20 seconds and stir. Drizzle over the croissants and top with powdered sugar (optional) and raspberries.
From tabithatalksfood.com


HOW TO MAKE CROISSANTS (AND PAIN AU CHOCOLAT!) - MAPLEWOOD ROAD
Two hours later, preheat your oven to 375°F. In a small bowl, whisk together one egg and a few drops of water. Brush this egg wash onto your croissants, making sure to get the tops and all sides. Bake for 25-30 minutes, or until croissants are nicely browned (I rotate mine halfway through, to ensure even baking).
From maplewoodroad.com


HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT)
Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and …
From sallysbakingaddiction.com


HOW TO MAKE CHOCOLATE CROISSANTS FROM SCRATCH - EPICURIOUS
3. Encase the Butter. Roll the dough into a rectangle, again paying attention to the given measurements in the recipe. Place the butter in the center of the dough and then fold the dough over the ...
From epicurious.com


410 CROISSANTS IDEAS | RECIPES, FOOD, CROISSANTS - PINTEREST
Dec 9, 2021 - Explore Donna Phillip-Miller's board "Croissants", followed by 13,750 people on Pinterest. See more ideas about recipes, food, croissants.
From pinterest.ca


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE …
Excellent recipe!! I used seedless red raspberry jam and a really good quality black cherry and blue berry jam (the black cherry was better then the red raspberry, not overly sweet) As far as the filling, I think more is better. I ended up with a good heaping teaspoon of the chocolate spread and just a little less then a heaping teaspoon of the jam. I did some with just …
From allrecipes.com


RASPBERRY CHOCOLATE CROISSANTS - GOOD THINGS BAKING CO
Brush the tops of the croissants with milk. Bake at 425F for 8-10 minutes, then reduce the heat to 375F and continue baking for another 15-20 minutes, or until the outsides are a deep golden brown. clock. clock icon. Prep Time: 1 hour 15 minutes, divided. clock.
From goodthingsbaking.com


HOW TO MAKE CHOCOLATE CROISSANT - BUTTER WITH A SIDE OF …
Mix the Croissant Dough. Combine the dry ingredients in a bowl. (You can use an electric mixer!) Cut the butter into small cubes and fold into the mixture until butter is coated in flour. Add in the milk and stir to combine. Turn the dough out onto a floured surface to finish combining if necessary.
From butterwithasideofbread.com


TRES BIEN! TRADER JOE’S CHOCOLATE CROISSANTS
A sign of a good chocolate croissant is the flakiness of the pastry. In my eyes, the flakier the croissant, the better. The instructions on the box suggest using an egg wash to brush over the pastry. I’ve tried both — once with, once without the egg wash. DEFINITELY do …
From traderjoesaddiction.wordpress.com


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
From recipesty.com


RECIPE 11 OF 61: CROISSANTS & PAIN AU CHOCOLAT – SWEET FOR CERTAIN
Day 1: Croissants start out by making a poolish, which is flour, water and dry yeast added together for about 15 minutes. Jacquy’s recipe is very particular about the temperature of the flour and water. Once the yeast is activated, the dough is mixed. Bread flour, sugar, some butter, water, eggs, and salt are mixed together.
From sweetforcertain.com


CHOCOLATE RASPBERRY CROISSANT FRENCH TOAST BAKE
Sprinkle the croissants with the sliced almonds. Cover with tinfoil or plastic wrap and place in the fridge for at least an hour, but up to overnight to allow the mixture to soak in. 4. BAKE YOUR FRENCH TOAST Bake for 35-45 minutes or until the french toast has puffed up and is golden brown along the edges. 5.
From elizabethraybould.com


PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT) - YUM TASTE
Directions. Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan.
From yumtaste.com


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) ... Chocolate Croissant Recipe. Mini Chocolate Chips. Chocolate Croissants. Homemade Croissants. More information.... Ingredients. Refrigerated. 1 Egg. Condiments. 3 tbsp All fruit raspberry jam. 6 tbsp Chocolate hazelnut spread. Baking & Spices. 1/4 cup Confectioners' sugar. Bread & Baked …
From pinterest.com


RASPBERRY PAIN AU CHOCOLAT RASPBERRY CHOCOLATE CROISSANTS BEST …
Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
From recipesforweb.com


CROISSANTS – FLOUR & CHOCOLATE
Chocolate & Coconut Croissant (Saturday only) Hazelnut & Chocolate Croissant. Available Everyday. . . . Danish. DANISH DELIGHTS. Layers of buttery pastry filled with our delicious custard. Various toppings including Raspberry, Blueberry, Boysenberry, Apple Crumble, Salted Caramel and Apple Cinnamon and other seasonal flavours. Available everyday.
From flourandchocolate.com


RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE …
The Beans ( ages 8,7,6) loved these, although the grown-ups found them too sweet.Unanimous that Mimi can make this again, as according to the eldest bean ithese were 'the best dessert ever!' Made exactly. As written. Thanks for sharing
From allrecipes.com


PAIN AU CHOCOLAT: A QUICK EASY RECIPE FOR CHOCOLATE CROISSANTS
Cook Time 12 mins Total Time 17 mins Ingredients 1 package refrigerated croissant dough 16 pain au chocolat sticks or 1/2 cup chocolate chips 1 egg beaten with a pinch of salt 1/3 cup chocolate chips melted Instructions Preheat oven to 375°. Pop open can of croissant dough. Unroll the dough and smooth it flat. Separate into triangles.
From foodnewsnews.com


SHORTCUT CHOCOLATE CROISSANTS (PAIN AU CHOCOLAT) - THE CHUNKY CHEF
This shortcut version of the French classic, chocolate croissants, or pain au chocolat, is sinfully delicious right out of the oven! Store-bought puff pastry dough makes this recipe accessible to bakers of all confidence levels, and they're a perfect weekend breakfast treat! #chocolate #croissant #painauchocolat #baking.
From pinterest.com


PAIN AU CHOCOLAT ~SWEET & SAVORY
You should get 8 rectangles total. 10. Place 1 piece of chocolate on one edge, and the 2nd piece in the middle of rectangle. Starting with chocolate edge, roll the dough tightly. Place it on a baking sheet, lined with parchment paper, or silicone mat. 4 pain au chocolat per baking sheet with ample space in between. 11.
From sweetandsavorybyshinee.com


PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS) - MEILLEUR DU CHEF
Arrange the pain au chocolat on a Silpat silicone mat, placed on top of a Silichef baking sheet. Glaze the rolls with a beaten egg yolk. 58. Leave to prove at a temperature that doesn't exceed 25°C (to prevent the butter from melting), for about 2 hours. If you prepared your chocolate croissants in advance, I recommend taking them out of the ...
From meilleurduchef.com


14 CROISSANTS AND CROISSANT RECIPES IDEAS - PINTEREST
Apr 19, 2019 - Explore Get Your Job Buzz On's board "Croissants and Croissant Recipes" on Pinterest. See more ideas about recipes, croissant recipe, croissant.
From pinterest.com


PAIN AU CHOCOLAT | CROISSANT RECIPE | FRENCH FOOD | SBS FOOD
Instructions. Put the milk in a medium bowl, sprinkle the yeast over the top and stir with a fork. Set aside for 5 minutes. Put the flour and butter into the bowl of a food processor and use the ...
From sbs.com.au


Related Search