Pain Au Chocolat is one of my favorite things to eat. Melted chocolate in a buttery croissant is just plain sinful. I love them calories and all. I don’t make them from scratch and it’s not often that I get them from a French bakery. Here is a great substitute that you can make in less than thirty minutes. It’s not the same rich, flaky, and buttery croissant as you might find in a French bakery, but it is a close second. You will get no complaints when these pop out of the oven!
This was the first demo for my new students this year and it was hit for all 128 of them. Even the one student that I have that does not like chocolate! I can’t imagine not liking chocolate. What do you have planned for this weekend? Why don’t you put these together for your weekend breakfast? Your family will thank you.
Here are some baking tips that we discussed in class that will help inexperienced cooks be successful in the kitchen:
- Always preheat your oven when baking cookies, cakes, pies, and breads.
- Make sure that the rack is in the center of the oven. Most ovens have seven slots of rack placement so three or four slots from the bottom will work fine.
- It matters what your baking pan is made of and what color it is. It may take several times to figure out if you should turn your oven temperature up or down to get the correct results.
- If it is a dark pan always turn your oven down 25 degrees.
- Parchment paper is a good cooking tool to use. It saves clean up time, but it also is coated with silicone which will keep food from sticking.
- When setting your timer for cooking time always use the shortest time. You can always leave the food in the oven to cook longer. Your oven is probably not the same as the test oven. It could cook faster and no one is happy with burned food.
- When buying cooling racks choose those that don’t sit so close the counter. If you have more space between the cooling rack and the counter more air can get to the food. It will cool faster and you won’t have moisture to form underneath. This could make the product soggy.
Roll out the crescent roll dough without tearing it apart. Cut each triangle in half and place 6 or 7 chocolate chips in the center of the triangle.
Fold the ends over the chocolate chips forming a small ball. Place the folded side down on the cookie sheet.
Dust with powdered sugar after baking for 13- 15 minutes.
Crescent Rolls filled with Chocolate from Pillsbury
Yield 16 small servings
- 1 can Pillsbury Crescent Rolls
- 1/2 cup semi-sweet chocolate chips
- powdered sugar for dusting
- Place oven rack in the middle of the oven.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Open can and place the entire roll of dough on the baking sheet. I did not separate them until after cutting in half.
- Cut each triangle in half.
- Place 6 or 7 chocolate chips in the middle of each small triangle.
- Fold dough over and pinch together.
- Place pinch side down about an inch or two apart.
- Bake for 12-15 minutes or until golden brown.
- Place on a cooling rack and dust while warm with powdered sugar.
The Teacher Cooks