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“Delicious small batch recipe. Adapted from www.dessertfortwo.com”
READY IN:
72hrs 15mins
YIELD:
8 croissants
UNITS:
US

Ingredients Nutrition

  • 1 cup milk, warm
  • 4 teaspoons yeast
  • 2 14 cups flour
  • 3 tablespoons sugar
  • 12 teaspoon salt
  • 34 cup salted butter
  • 23 cup semisweet chocolate chunk (optional)
  • 2 tablespoons milk
  • 2 large egg yolks, beaten

Directions

  1. DAY ONE:
  2. Combine milk, yeast, flour, sugar and salt in the bowl of a stand mixer. Knead for 4 minutes, cover and refrigerate overnight.
  3. DAY TWO:
  4. Let the butter come to room temperature.
  5. Remove the dough from the fridge (it should have risen some and seem bubbly). Flour a surface, and roll the dough out into two 6 x 10" rectangles. The 6" side should be closest to you.
  6. Spread butter evenly over the rectangles, but leave about 1cm of a border on all edges.
  7. Fold the dough like a letter: fold the top one-third to the middle. Fold the bottom third up to the middle also. Roll each piece of dough back into a 6 x 10" rectangle. Cover and refrigerate for 2 hours.
  8. Remove the dough from the fridge after 2 hours, fold it like a letter again, and then roll back out to a 6 x 10" rectangle. Place it back in the fridge for 2 hours.
  9. Repeat this two more times for a total of 4 folds, refrigerating for 2 hours between each fold and roll. After the last roll out, refrigerate the dough overnight.
  10. DAY THREE:
  11. Remove the dough from the fridge, and roll each piece on a floured surface into a 10 x 10" square. (6 x 12" for pain au chocolat).
  12. Using a knife, cut the rectangle into 4 smaller rectangles, then cut diagonally to form 8 triangles. Roll the triangles up, starting at the wide end. Roll towards the skinny tip. (If making pain au chocolat, just make 8 long rectangles and roll them over chocolate pieces).
  13. Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining milk.
  14. Let the rolls rise until doubled in size, about 1 hour.
  15. Preheat the oven to 400-degrees.
  16. Brush the egg yolk generously over the croissants. Be sure to get it in the nooks and crannies of the dough.
  17. Bake for 10-15 minutes, until very golden brown. Start checking on the rolls at 10 minutes, and shield them with foil if the edges threaten to burn. You just spent 3 days making rolls, keep an eye on them in the oven so they don't burn!
  18. Let cool 20 minutes, and serve.

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