Chocolate Churro Croissant Recipe
Make Chocolate Churro Croissant Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Croissant Dough
For the Chocolate Filling
For the Coating
Method
Making the Croissant Dough
- 1
Activate the Yeast
In a small bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Pour the yeast mixture into the flour and add the egg. Mix until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
- 4
Incorporate the Butter
Roll out the dough into a rectangle. Place the cold unsalted butter in the center and fold the dough over it. Roll out again and fold into thirds, repeating this process 3 times to create layers. Chill the dough for 30 minutes between folds.
Preparing the Chocolate Filling
- 5
Melt the Chocolate
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate chips. Stir until completely melted and smooth. Add powdered sugar and vanilla extract, mixing well.
Assembling and Baking
- 6
Shape the Croissants
Roll the chilled dough into a large rectangle and cut it into triangles. Place a tablespoon of the chocolate filling at the wide end of each triangle and roll it up tightly.
- 7
Proof the Croissants
Place the rolled croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30-45 minutes.
- 8
Bake the Croissants
Preheat the oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown.
Coating with Sugar
- 9
Prepare the Coating
In a medium bowl, mix together the granulated sugar and ground cinnamon.
- 10
Coat the Croissants
Once the croissants are out of the oven, immediately roll them in the cinnamon sugar mixture until well coated.
