Description
A beautifully laminated pastry that combines croissant dough with melted chocolate, baked in a loaf form.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon (3g) salt
- 1 tablespoon (12g) granulated sugar
- 1 packet (7g) active dry yeast
- ¾ cup (180ml) warm milk, approx. 110°F/43°C
- ¼ cup (60g) unsalted butter, melted
- 1 large egg
- ½ cup (115g) unsalted butter, cold
- 2 tablespoons (16g) all-purpose flour (for butter layer)
- 1 cup (170g) semi-sweet chocolate chips
- ¼ cup (25g) cocoa powder
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Activate the yeast by combining warm milk, sugar, and active dry yeast. Let sit until frothy.
- Make the base dough by mixing flour, salt, melted butter, beaten egg, and yeast mixture.
- Knead for 8-10 minutes until smooth and let rise for 1 hour until doubled.
- Prepare the butter block by rolling cold butter with flour into a rectangle.
- Laminate dough by rolling out and encasing the butter, then fold and chill.
- Repeat lamination two more times, chilling between folds.
- Make the chocolate filling by mixing chocolate chips, cocoa, powdered sugar, vanilla, and cream.
- Roll out the laminated dough and spread chocolate filling, then shape into a log.
- Proof for 45-60 minutes until puffy.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes.
- Cool in the pan for 10 minutes, then on a rack before slicing.
Notes
Allow the loaf to cool for at least 20 minutes before slicing to preserve the delicate layers.
- Prep Time: 330 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 12g
- Sodium: 195mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg