Chocolate French Buttercream Croissants Recipe
When I was little, I loved getting bread from Chinese bakeries. Rather than going up to the counter and ordering like in Western-style bakeries, you grab a tray and a set of tongs and walk around the shop, loading up your tray with whatever goodies catching your eye.
One of my favourites was a bun with white buttercream filling piped down the middle and topped with sprinkles of shredded coconut. The buttercream was fluffy, creamy, and slightly sweet. It was always delicious, especially when it was fresh.
When I had some extra crescent dough lying around from another recipe, I started thinking about the possibilities. I knew Pain au Chocolat was a no-brainer but since I was using store-bought dough, it didn’t seem like a post-worthy recipe. Nonetheless, pairing chocolate with croissants was definitely worth exploring.
Then it occurred to me, chocolate French buttercream croissants!
I hopped over to my most trusted baking blog, Joe Pastry, and sure enough, there were various kinds of buttercream recipes.
If you read a lot of food blogs, chances are you have come across Joe Pastry, but if you haven’t, definitely check him out. Everything to do with baking is explained in great detail, but in ways that are easy to understand. It’s kind of like reading the layman’s version of Harold McGee’s book!
Joe says the French method is his favourite and from what he describes, it seems to be the texture closest to what I remember tasting so I went ahead with that and flavoured it up with chocolate. The sweet chocolate-y fluffy buttercream turned out gorgeous and delicious!
One little tip, when I made my buttercream, some of the sugar syrup hardened before I could get it to mix in with the buttercream so try to do the drizzling sooner rather than later (which is why my recipe says straight from the saucepan). Not to worry if it does happen to you though, as it didn’t seem to cause any issues with the final result, the hardened parts just stayed in the edge of the mixer throughout.
Adapted from Joe Pastry
A twist on Pain au Chocolat; Croissants with fluffy and decadent Chocolate French Buttercream.
- 12oz (1 1/2 tube) Crescent Roll Dough
- 2 large Egg Yolks, at room temperature
- 1/4 cup (50g) Sugar
- 1 tbsp
- 151g Unsalted Butter, at room temperature
- 50g Dark Chocolate Chips
- Bake croissants according to package directions and let cool slightly. Make a deep cut (but not all the way through) lengthwise on each croissant to make room for the buttercream.
- In a stand mixer fitted with a whisk, beat the egg yolks on high until pale in colour.
- In a small saucepan, heat sugar and water until 248F and with the mixer turned off; slowly and carefully drizzle the syrup down the side of the bowl and into the eggs. You could also transfer the syrup into a heat-proof cup with a spout and then drizzle into the eggs, whatever is easier and safer for you.
- Turn the mixer back on high and mix for 3-5 minutes, until fully combined.
- With the mixer running, cut the butter into small pieces and gradually add them into the mixture. Allow to mix until fully incorporated and the texture is light and fluffy, about 5 minutes.
- Heat up chocolate chips with the microwave, 30 seconds at a time and stirring each time, until melted.
- Pour the chocolate into the buttercream and mix on low until combined, about 1-2 minutes.
- Transfer the mixture into a piping bag fitted with a star tip and pipe into the center of the croissant, where you have made the cut.