Chocolate croissants. Too delicious.
Here we are, needing to prepare an easy, quick, and super delicious breakfast.
Let’s prepare some good croissants together then.
The recipe I’m proposing today will make your mouth water because they will be filled with delicious Nutella, or your favorite filling.
You can add it while rolling them up or with a pastry bag after baking.
I will also show you the Bimby version in the directions.

Thought for you:

Difficulty: Medium
Cost: Very low cost
Rest time: 3 Hours 30 Minutes
Preparation time: 30 Minutes
Portions: 16
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

239.99 Kcal

calories per serving

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Energy 239.99 (Kcal)
Carbohydrates 32.01 (g) of which sugars 8.02 (g)
Proteins 5.76 (g)
Fat 11.15 (g) of which saturated 7.56 (g)of which unsaturated 3.37 (g)
Fibers 2.44 (g)
Sodium 9.20 (mg)

Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chocolate Croissants

For the dough

1 2/3 cups All-purpose flour
2 1/3 cups Cake flour
1 cup Milk
5 tbsp butter (softened)
1 packet Vanillin
0.46 oz Fresh yeast
1 egg
1/4 cup Sugar (or 15g stevia or 70g erythritol)
1/2 cup unsweetened cocoa powder (or sweetened, as you prefer)
5 1/2 tbsp butter (melted)
1/3 cup Nutella® (or sugar-free chocolate cream)

Chocolate Croissants

Tools for Chocolate Croissants

2 Baking trays
Mixer
Brush
Plastic wrap
Bowl
Small bowl

Preparation of Chocolate Croissants

Let’s start by preparing the various pre-weighed ingredients on the work surface. Remember to take the butter out at least 1 hour before.
Heat the milk to about 98°F, and dissolve the yeast in it.
If you have a Bimby, dissolve the yeast in the bowl with the milk for 3 minutes at 98°F speed 3
When the yeast has dissolved in the milk, put it in the stand mixer or Bimby bowl, along with the flour, softened butter, sugar or Dietor, vanillin packet, and finally the egg.
Knead until you get a smooth and homogeneous dough. Or for Bimby, 3 min. spike mode.
Form a soft dough ball
Then divide it into 8 parts forming 8 balls, which you will let rise for 2 hours covered and warm.
After the time has passed, take the balls, roll them out with a rolling pin, and brush each with liquid butter as indicated for the layering.
On each rolled sheet, you can sprinkle sugar and a dusting of cocoa using a sieve.
Stack the sheets as you make them, repeating the sugar and cocoa operation, until the last sheet which you will not sprinkle with anything.
Now take a rolling pin and flatten the sheets as much as possible, reducing them to less than 5 mm thick.
Brush the last one with butter
And, with the help of a pastry cutter, make 16 wedges.
On each wedge near the base of the triangle, place some Nutella or alternatively 2 squares of chocolate, one on top of the other.
Grab the triangle by the tips, slightly widen them outward, and roll up the croissant.
Once all are completed, let them rise covered and warm for 1 and a half hours.
Turn on the oven to 392°F in static mode for 20 minutes.
Halfway through, swap the positions of the 2 trays.
As soon as they are baked, take them out and let them cool slightly.
Optionally, dust with powdered sugar.
Here are my Chocolate Croissants ready.