Ah, the Chocolate Croissant. Or as we call it in the trade, *pain au chocolat*.
More than just a pastry, it's a morning ritual, a decadent treat, a testament to the baker's skill.
Here at Cafe Mimico, nestled in the heart of Etobicoke, we take our croissants seriously.
We're not talking about those mass-produced, airy nothings you find in supermarkets.
We're talking about layers upon layers of buttery, flaky goodness, enveloping rich, dark chocolate batons.
The kind that shatters when you bite into it, leaving a trail of golden crumbs and a lingering chocolate aroma that'll haunt your dreams.
This isn't a quick recipe; it's a journey.
A journey into the heart of French baking, where patience and precision are rewarded with unparalleled flavor.
We'll guide you through every step, from the initial mixing of the dough to the final, glorious bake.
Forget those shortcuts, the pre-made doughs and fillings. We're doing this the right way, the Mimico way.
We want you to feel the satisfaction of creating something truly special, something that transports you to a Parisian patisserie with every single bite.
Picture this: the gentle hum of our espresso machine, the chatter of locals, and the intoxicating scent of freshly baked croissants wafting through the air.
That's the magic we're trying to capture here.
So, roll up your sleeves, preheat your ovens, and let's embark on this delicious adventure together.
Trust us, the effort is more than worth it. This isn't just baking; it's an experience.
This is Cafe Mimico, in your kitchen.
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Order at Cafe MimicoTotal Time
4h 15m
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, sugar, and salt. Add the cold water and milk. Mix on low speed until a shaggy dough forms. Add the softened butter and continue to mix until the dough is smooth and elastic, about 5-7 minutes. Don't over-knead!
Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rest in the refrigerator for at least 2 hours, or preferably overnight. This allows the gluten to relax and develop flavor.
Place the cold European-style butter between two sheets of parchment paper. Using a rolling pin, flatten the butter into a rectangle that is about 6x8 inches. Make sure the butter is even and cold. This is crucial for creating those beautiful layers!
On a lightly floured surface, roll out the chilled dough into a rectangle that is about 12x16 inches. Place the butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over the butter, creating a 'letter' fold. Pinch the edges to seal the butter inside.
Rotate the dough 90 degrees. Roll it out again into a rectangle that is about 12x16 inches. Fold it into thirds, like a letter. This is called a 'single' fold. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
Repeat the previous step (rolling, folding, and refrigerating) two more times, for a total of three single folds. Make sure to chill the dough for at least 1 hour between each fold. This develops the layers of butter and dough that create the flaky texture.
After the final fold, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the dough to fully relax before shaping.
In a small bowl, whisk together the egg and water until well combined. Set aside in the refrigerator. This will give our croissants a beautiful golden shine.
Cut the chilled dough in half. On a lightly floured surface, roll out one half into a large rectangle, about 12 inches wide. Using a sharp knife or pizza cutter, cut the rectangle into 6 long triangles. Gently stretch each triangle slightly. Place two chocolate batons at the base of each triangle and roll up towards the point. Place the croissants on a baking sheet lined with parchment paper, with the point tucked underneath to prevent them from unrolling during baking. Repeat with the remaining dough.
Cover the baking sheet with plastic wrap and let the croissants proof at room temperature for 2-3 hours, or until they have nearly doubled in size. Patience is key here! They should feel light and airy to the touch.
Preheat your oven to 375°F (190°C). Gently brush the proofed croissants with the egg wash. Be careful not to deflate them. Bake for 20-25 minutes, or until they are golden brown and flaky. The aroma will be intoxicating!
Transfer the baked croissants to a wire rack to cool slightly. The sound of the shattering layers as you bite into one is pure bliss. Serve warm and enjoy with a cup of your favorite coffee.
Transform your chocolate croissant into an almond delight by adding a layer of almond cream before baking and topping with sliced almonds and powdered sugar after baking.
Enhance the chocolate flavor with a hint of hazelnut by adding a layer of hazelnut spread before adding the chocolate batons.
1Always keep your butter cold! Warm butter will ruin the lamination.
2Don't over-knead the dough. Over-kneading will develop too much gluten, resulting in a tough croissant.
3Proofing is key! Give your croissants enough time to rise properly. They should be light and airy before baking.
1Melting the butter when incorporating it into the dough. It should be cold and pliable, not melted.
2Not allowing the dough to rest sufficiently between folds. This allows the gluten to relax and prevents the dough from becoming tough.
While often associated with France, the croissant's ancestor, the kipferl, originated in Austria. It was introduced to France in the 19th century and quickly became a beloved staple.
The secret to a truly great croissant is the quality of the butter. We only use European-style butter with a high fat content!
This recipe captures the essence of Cafe Mimico in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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