About this recipe: Otherwise known as chocolate croissants - the entire family will love these! Using the bread machine saves some time.
be careful of weight and other conversion. seen other recipe with 138 degree c ouch 1 kg chocolate that will be more chocolate than pastry so be aware. and yeah i do them in 2 days, and i wait 1 hour in the fridge before rolling far more easier when the dough is well cold. i use chocolate bars, but well it is not rock science to make. the butter the easy way is to have it in the freezer for 1 hour, then sandwich the hard butter between 2 parchment part using rolling pin taping lightly it to go further it takes time and if the butter start to run put in the fridge and start again when you roll the butter to the dough and yes 3 times roll with 1 hour in the fridge between roll. - 20 Aug 2016
These turned out to be my Saturday baking project... I didn't feel like dusting off my bread machine so I just used my KitchenAid with good results. When you start to read this recipe you will find it necessary to add more liquid to the batter, I added about 1/2 cup more, and used all semi sweet choc chips that I chopped up a bit. Also there is no need to pinch the ends closed. They look prettier if left open... We loved these flaky, crispy, buttery, chocolaty petit pain au chocolat and served with steaming cafe au lait! - 15 Jul 2007 (Review from Allrecipes US | Canada)
I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have a bread machine, so I made the dough by hand, and let rise. The first folding would be less messy if you chilled the dough a bit after proofing. I also made cuts, for the chocolate to show through (and look more like store-brought). I baked about 12 mins, and they turned out lovely golden brown. The taste is different from the normal croissant, but still soft, fluffy and slightly flaky. - 04 Apr 2009 (Review from Allrecipes US | Canada)