Croissants & pains au chocolat

Updated with further troubleshooting and general tips

Baking Fanatic

Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat.

Sections in this post:

  • Introduction
  • Recipe for a laminated yeasted dough
  • A few tips
  • Troubleshooting
  • Proving: a cooler environment
  • Shaping the dough for croissants and pains au chocolat
  • Variations
  • A rough timescale for making croissants
  • Quicker croissants
  • A slightly different approach

Introduction

There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made. 

Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…

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Author: Philip

Very much into baking and general cooking.