Chocolate Croissant

Description

Origin

Marie Antoinette is often cited as the person responsible for popularising the croissant and chocolatine in France. The term “croissant” first appeared in the French dictionary in 1863 to describe a particular kind of pastry. Early in the nineteenth century, Austrian soldiers August Zang and Ernest Schwarzer opened a Viennese bakery at 92, rue de Richelieu in Paris, exposing the French to the pastry style. Croissants and pains au chocolat no longer use the classic brioche dough but rather a buttery flaky dough.

Ingredients 

All-purpose flour, Granulated sugar, Instant yeast, Salt, Milk, Water, Unsalted butter, Dark chocolate, Egg (for egg wash)

Taste

A chocolate croissant has all the buttery, flaky goodness of a plain croissant with the added indulgence of rich, melted chocolate. The filling is typically a stick of chocolate that melts slightly during baking, creating a warm, gooey center that contrasts beautifully with the crispy exterior. The taste is decadent and satisfying, making it a popular choice for a morning treat or an afternoon snack.

Shelf Life/Preservation

Like a plain croissant, a chocolate croissant has a shelf life of 1-2 days when stored at room temperature in an airtight container. However, because of the chocolate filling, it may not stay fresh as long as a plain croissant. To extend the shelf life, you can also freeze a chocolate croissant. Again, be sure to wrap it in plastic wrap and store it in a freezer-safe bag or container.