The only thing better than a buttery croissant, is one stuffed with chocolate. These are made with the same dough as the plain croissants, but are rolled differently. You will find my video on how to make them and the dough on Instagram.
When I studied dance in Westport, CT, there was a bakery conveniently located next door to the dance studio. I was way more obsessed with the flakiness of their perfect croissants, than I was with mastering my grand jete or pirouettes, which is why I became a pastry chef and not a dancer. As much as I still love to dance, I think I made the right decision.
Chocolate Croissant (Pain au Chocolat)
1 batch croissant dough
12 ounces chocolate (I used bittersweet, but I suppose you can use any chocolate you like)
Follow these directions for making the croissant dough. Follow the directions for rolling and baking the croissants in the “Pain au Chocolat” video on my Instagram page.