Description

Indulge in the delightful experience of homemade Panera Chocolate Croissants, a flaky pastry filled with rich chocolate that perfectly complements your morning coffee or afternoon tea. This easy-to-follow recipe creates a batch of decadent treats, ideal for breakfast, brunch, or as a sweet snack throughout the day. Enjoy the satisfaction of crafting these buttery croissants from scratch, and impress your family and friends with your baking skills. With an irresistible combination of textures and flavors, these croissants will quickly become a favorite in your household.

Ingredients

Scale

1 tablespoon active dry or instant yeast
1/4 cup superfine sugar
1 and 1/2 cups chilled whole milk
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter (softened)
4 cups all-purpose flour (plus extra for rolling)
2 teaspoons sea salt
1 bar dark chocolate (roughly chopped)

Instructions

In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit until bubbly (about 5 minutes).
Add softened butter, cinnamon, flour, and salt to the mixture. Stir until combined.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place in a greased bowl, cover with plastic wrap, and let rise in a warm area for 90 minutes or until doubled in size.
Roll out the dough into a rectangle about 1/4 inch thick and cut into triangles.
Place chopped chocolate at the wide end of each triangle and roll tightly towards the point.
Preheat oven to 375°F (190°C), arrange croissants on lined baking sheets, brush with egg wash (beaten egg mixed with milk), and bake for 15–20 minutes or until golden brown.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg

Keywords: Chill your ingredients for optimal flakiness. Experiment with different types of chocolate for varied flavors. Ensure to let the dough rest adequately for perfect puffiness.