A soft and flaky chocolate croissant recipe
Sometimes you just want a flaky sweet treat, and that’s where chocolate croissants come in handy! Of course, they aren’t the best thing to binge on if you’re on a strict diet or have trouble with sugar, but these nice, light snacks can hit the spot just right, without anywhere near as much fat as your average cake, cookie, or other baked goods.
What are croissants?
Croissants are a popular staple of French and Austrian bakeries. This viennoiserie bread is made using layers of butter dendê dough that are flattened, cut, and then rolled into perfect crescent shapes. There are many different variations of this puff-like pastry out there today, including fruit and enough sugar combinations to suit any sweet craving for dessert, but the plain version is generally served as a breakfast bun for sandwiches or dinner as a simple side with a dollop of butter.
Chocolate croissant recipe
Cooking with cannabis is a skill that anyone can master with the right mindset, and the chocolate croissant makes for a perfect pastry to start out with. It’s relatively easy, takes minimal time to prepare, and the end result will be sweet, flaky goodness coated in just the right amount of chocolate and icing sugar. Though this chocolate croissant recipe isn’t complicated, it can add an elegant touch to any meal that isn’t common among your average cannabis edibles,
Preparation time: 5 hours
Cooking time: 20 minutes
Calories: 300
Servings: 16
Base ingredients
- 4 ounces semi-sweet chocolate chips
- 4 cups all-purpose flour
- 1 ½ cups cold water
- ¼ cup granulated sugar
- ¼ cup softened cannabutter
- 3 tablespoons icing sugar
- 1 tablespoon active instant yeast
- 2 teaspoons salt
Butter mixture ingredients
- 1 ½ cups softened butter
- 2 tablespoons all-purpose flour
Egg wash ingredients
- 1 egg
- 2 tablespoons whole milk
Tools
- Large mixing bowls (2)
- Handheld electric mixer
- Silicone baking mats (2)
- Plastic wrap
- Rolling pin
- Knife
- Medium mixing bowl
- Whisk
- Small mixing bowl
- Sauce brush
Instructions
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Cut the cannabutter for the dough into at least 4 pieces before adding it to a large mixing bowl along with the flour, sugar, yeast, and salt.
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Use an electric or stand mixer at a low speed to gently combine the ingredients for 1 minute.
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Keep the mixer running while you slowly add the milk to the dough, and once it’s all incorporated, you can turn the speed up a notch to medium, and then mix the ingredients together for at least 5 minutes, or until the dough becomes soft, at which point it should start to pull away from the edges of the bowl.
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Once the dough reaches the perfect tacky and moldable consistency, it's time to roll it into a ball using floured hands to keep it from sticking.
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Lightly flour a silicone baking sheet and transfer the ball over to it before wrapping the whole thing in plastic wrap and then tossing it into the fridge for 30 minutes.
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Remove the sheet from the fridge and use your hands to gently flatten the dough until it covers most of the mat.
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Use a rolling pin and measure the dough as you make a 14x10 inch rectangle.
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Cover the flat croissant once again with plastic wrap, and then leave it to rest in the fridge for at least 4 hours.
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In a clean, large mixing bowl, combine the butter ingredients using an electric handheld mixer set to medium speed.
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Once the butter mixture is ready, transfer it over to a silicone baking mat, where it can be rolled out into a 7x10 inch rectangle.
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Refrigerate the butter layer for 30 minutes.
Retrieve the croissant dough from the fridge and then flip the layer onto a lightly floured countertop.
Now, grab the butter layer, and place it right in the middle of the flour rectangle.
Grab the edges of the dough and gently pull them up over the butter layer, using your fingers to push and stretch them enough to completely cover the butter.
Take a rolling pin to the dough, flattening it out until it is a 10x20 inch rectangle or as close to that measurement as you can get.
Fold the croissant dough lengthways into thirds to create visible creases.
Now flip it around and fold it once again from the opposite direction into thirds.
Transfer the dough to a silicone mat, cover it with plastic wrap and then place it back in the fridge for another 30 minutes. Though this might seem like a lot of waiting and work if it softens too much, the dough can be difficult to work with or result in oddly textured croissants.
Remove the dough from the fridge and then lay it out flat on a floured countertop.
Use a rolling pin to flatten the dough even further until it measures 8x20 inches.
Cut the rectangle vertically in half, and then slice each piece into 4 evenly sized rectangles.
Now slice each of the 8 rectangles in half lengthways, and by the time you’re done, you should have 16 2x5 inch rectangles.
Use your clean fingers to work each piece of dough, stretching them until they measure approximately 8 inches long.
Add a tablespoon or so of chocolate chips into the middle of each piece of dough before wrapping it up.
Continue until all of the chocolate croissants are complete.
Place the croissants onto a silicone mat and then loosely cover them in plastic wrap before leaving them to rise on the counter for 1 full hour.
These treats will now need at least 1 more hour in the fridge before they’ll be ready to bake.
Preheat the oven to 400°F, and while you wait, prepare the egg wash.
Whisk the egg wash ingredients together in a small mixing bowl, and then retrieve the croissants to coat each one in a light layer of the wash using a sauce brush.
Pop the croissants into the oven to bake for 20 minutes or until they’re golden brown on the outside.
While the croissants are still piping hot, sprinkle a thick layer of icing sugar overtop of them, and then leave the batch to cool.
Storage
Your chocolate croissants will need time to cool entirely before storing, otherwise, the chocolate drizzle and icing sugar can result in quite the mess but even once hardened these pastries are best kept flat in a container that leaves breathing room. When they’re stored this way, at room temperature, your infused snacks should stay fresh for up to 4 days before it’ll be time to whip up a new batch.
