Chocolate croissant

I had some frozen puff pastry left over and decided to use it to make some snacks.Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking!You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut.Cooking time will vary depending on your oven so please adjust it accordingly. Recipe by *mame mama *

My daughter loves chocolate croissants, and I love shortbread. Here's a little cookie to make everyone happy.

Perfect for your breakfasts or snacks, I present to you mini croissants and mini pain au chocolat (you can make them any size you like). This recipe comes from the book 'Z’oeufs peux pas' by Sibylle AUDOLLANT.

For the pleasure of my dear husband

1 sheet of puff pastry, 2 chocolate bars, 1 teaspoon of milk, and 1 teaspoon of sugar... That's all you need to make delicious chocolate croissants. Of course, this isn't the traditional recipe for chocolate croissants, which requires making a laminated dough, a much longer and more complicated process. However, this recipe will allow you to make a great snack if your favorite bakery is closed. (Tomorrow is a holiday, no bakery, no chocolate croissants... If you have puff pastry, I can help you 👀)

I wanted to eat some chocolate croissants so tried making some with pie crust.Don't knead the pie crust mixture, if you do, it'll go hard.You can fill these croissants with cheese or caramel instead of chocolate if you like! If you do that make sure that the fillings can't leak out though. Recipe by Fushicche

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!🥰 #bakingcontest

After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan

This is my basic pastry dough recipe.I love recipes that are versatile and easy.This one is easy, just a bunch of steps.Trust me it's Stupid Good & Worth It!Make Ahead... After 1st chill, dough can be stored in fridge up to 5 days.After 2nd chill, can be placed in freezer up to a month.Thaw overnight in refrigerator... Then make some yummy ho.emade food.Follow me on Instagram & Facebook for more health, life, & spiritual goodies. ♡#DeniseMartin #ThankGodandGreensKitchen #thankgodandgreensgarden

These are the croissants that I finally succeeded in making on my 6th attempt. I have failed many times with all the recipes that I read. I even thought that this was not my thing. In this recipe, I note what I have learned from my mistakes, and hopefully these will be helpful hints for others like me who have been failing at their attempts. If you follow this recipe and the croissants still don't come out right, let me know, so I can give you advice! Good luck and enjoy making delicious croissants.I updated the recipe to make it very easy to follow.1. Do not knead the dough! 2. Keep the dough chilled at all times! Chill it! 3. Keep your working surface dusted lightly with flour, and dust the dough with a lot of flour until it has a grainy texture. Keep the dough moving while rolling it out. 4. If the butter comes out, cover it lightly with the flour! 5. Roll up the dough loosely so it has space to rise. 6. Make sure to rise the dough until it doubles its original size. 7. Coat the butter with cake flour! Recipe by asaco*

I saw this at a certain bakery, and fell in love with it at first sight.Bread dough with chocolate and cocoa kneaded into it doesn't stretch or rise well, and has a tendency to dry out easily. So I set the rising and resting times longer than usual. There are lot of steps and it takes time to make this, but they are worth it. Please give them a try. For 8 rolls. Recipe by 000hitomi000

I tried many recipes, took all the good parts from them, and made this recipe.I wrote down the processes in details, so I think it will be easy to understand.It takes some time to make this, but because of this, you can enjoy a delicious croissants without messing up!The time for the first proofing is just a guide; look at the size of the dough to see if it has risen enough.We proof at a relatively low temperature for the second proofing to prevent the butter that has been folded in from melting.The temperature at which butter starts to melt is said to be 28 to 35℃. The key to making beautiful layers is to not let the butter melt until you bake. Recipe by Nagiry

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I have created this recipe from 3 or 4 different breakfast pizza recipes. It has become a favorite around my house. Adding the hollandaise sauce really completed this particular recipe. You can prepare this in half the time if you have a helper. :)

I love croissants and kabocha squash so I wondered if it's possible for anyone to make them together.Because there isn't any butter folded in, anyone can make these croissants quite simply, just make sure to roll the dough out gently.Depending on the amount of water in the kabocha squash, cooking times may vary so please keep an eye on the croisssants and adjust accordingly. Recipe by suzu-ren

I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako

Even though the croissants are hard to make, I wanted to give it a try.Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

I used my bread maker to make these fluffy croissants.When you are rolling the dough up, if you pull gently on the edges, it becomes a nice shape once rolled. Recipe by Kotoaji

#breads

In this receipe 2things play a vital rooe i.e1. Book fold and layering2. Rolling of croissants so that air is pressed out

If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.Please enjoy! Recipe by Ponnosuke

This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future.

To enjoy a delicious treat

I wanted to make delicious croissants! Recipe by Hiyuchi