CHOCOLATE CROISSANTS
My favorite chocolate croissants have a snappy chocolate bar in the middle. The combination of textures between the buttery flaky pastry and rich chocolate transport my mouth to Paris.
Provided by Molly Yeh
Time 7h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the croissant dough: In the bowl of your stand mixer, combine the flour, yeast, sugar and salt, then whisk together. Add 2 tablespoons of room temperature butter and beat with the paddle attachment. Mix on low speed until combined and the butter is no longer visible. Add the milk. Mix on low speed until the dough comes together, then switch to the dough hook. Knead on medium-high until the dough comes together into a smooth but still slightly loose ball, about 5 minutes. Remove from the mixer, then pat into a rectangle and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
- When the dough is almost done resting, make a rectangle of butter! Smush the remaining 2 1/2 sticks butter together into a rustic rectangle and dust all over with flour. Place it between two pieces of parchment paper (or butter wrappers) and press or roll it into a 6-by-8-inch rectangle. Roll the dough on a floured work surface to about 10 by 20 inches. Lay the butter rectangle in the center and fold one end over the butter. Fold the second end over the top, like folding a letter. This is the first turn. Wrap in plastic and chill 30 minutes.
- For the chocolate croissants: Unwrap the dough and set one straight edge closest to you. Roll to about 10 by 20 inches and fold the short ends in to meet in the center, then fold closed, like a book. (This is the second turn.) Wrap and chill 30 minutes, then complete another book turn. Wrap and chill for 30 minutes after the third turn. Complete one more book turn. Wrap and chill at least 2 hours or up to overnight.
- Beat the egg. Unwrap the dough and cut in half. Line 2 baking sheets with parchment paper. Working with half of the dough at a time, roll into a 10-by-14-inch rectangle and trim the edges with a pizza wheel to even it out. Cut into 6 rectangles by cutting it in half vertically, and then in thirds horizontally. Brush the rectangles with the egg wash. Lay a 1/2-ounce chocolate bar in the center of each rectangle, arranging it parallel to the short ends of the rectangle. Fold one end over the chocolate, and then the other end over that, again like a letter. Place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough and chocolate. Spray a piece of plastic wrap with cooking spray and cover the croissants loosely. Let rise at room temperature until light, puffy and increased in size by about half, about 1 1/2 hours.
- Preheat the oven to 375 degrees F.
- Brush the croissants generously with the egg wash. Bake, rotating the baking sheets from top to bottom halfway through, until puffed and deep golden, 20 to 25 minutes. Let cool slightly on a rack.
CREAMY CHOCOLATE CRESCENTS
"Homemade" chocolate-filled treats are easy when you start with convenient refrigerated crescent rolls. They're impressive yet easy to serve for breakfast or a midday snack. -Bill Hughes, Dolores, Colorado
Provided by Taste of Home
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles., In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze. , Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CRESCENT ROLL
This is a delicious, simple dessert recipe that I adapted with Pillsbury crescent rolls. I whipped it up one weeknight, and it baked while we ate dinner. It's best served warm, and it's moist & chocolate-y. This could also be a nice sweet treat for a brunch.
Provided by newspapergal
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- In small bowl, combine flour, sugar and cinnamon.
- Cut in 1 tablespoon butter until crumbly; set aside.
- Unroll crescent dough; firmly press perforations to seal.
- Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
- Starting at long side, roll up the dough; pinch edge to seal.
- Place in greased pan; I use a regular-sized loaf pan.
- Brush with melted butter; sprinkle with remaining streusel.
- Bake at 375°F for 30 to 40 minutes or until deep golden brown.
- Cool 10 minutes.
- While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
- Serve warm.
CHOCOLATE CRESCENT ROLLS (FROM SCRATCH)
This is a really nice, quick recipe for chocolate crescent rolls without yeast. They are easy to make and taste nice and sweet. The original recipe comes from famous German chef Tim Mälzer. He says: "With these rolls every morning will be full of smiles."
Provided by Lalaloula
Categories Breads
Time 35m
Yield 12 crescent rolls
Number Of Ingredients 9
Steps:
- In a bowl mix sugar, salt, milk oil and quark. Add flour and baking powder as well as chocolate.
- Using your hands (or the dough hooks of your mixer) work into a smooth dough.
- On a lightly floured surface roll out the dough into a rectangle of 3mm thickness. Cut into six smaller rectangles and half those diagonally to get 12 triangles in total.
- Starting on the smaller end, roll up the triangles to form crescents.
- Place on a paper-lined baking sheet and glaze with the egg yolk-water-mix.
- Bake in the preheated oven at 180°C/350°F for 20-25 minutes.
Nutrition Facts : Calories 148.6, Fat 7.4, SaturatedFat 1.7, Cholesterol 16.6, Sodium 78, Carbohydrate 18.8, Fiber 0.8, Sugar 5.1, Protein 2.4
BUTTERY CRESCENT ROLLS
I always have to double this buttery, homemade crescent roll recipe because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-FILLED CRESCENTS
A decadent dessert with only 2 ingredients? It's a Crescent wow!
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. Separate dough into 8 triangles.
- Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
- Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 18.3 g, Fat 9.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 223.9 mg, Sugar 8.2 g
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