Chocolate Croissant


600ml plain flour
200g cold hard butter, cut into 2cm pieces
¾ cup warm milk
1 egg
125ml warm water
15ml sugar
1 tbsp water
7g yeast

1) Heat oven to 180C.
2) Combine yeast and warm water, stirring to dissolve yeast.
3) Allow to sit for about 10 minutes.
4) Add half the flour, then add warm milk and sugar and whisk until smooth.
5) Cover bowl and let rest for 20 minutes in a warm place.
6) Combine remaining flour with butter.
7)  Pour yeast batter into flour mixture, then fold together with a spatula enough to moisten flour without breaking butter pieces.
8)  Turn the dough onto lightly floured surface.
9) Pat dough down and roll into a 45x30cm rectangle. If the dough is too sticky, sprinkle with flour.
10) Fold a third of the dough toward the centre and then fold from other side, overlapping the first third. Lift folded dough off work surface, and scrape surface clean.
11) Sprinkle work area with flour and repeat, rolling then folding as above 4-5 more times to ensure all the butter is combined into the dough without any lumps.
12) Note the dough should still be cold at this stage, if not, freeze for 15 minutes.
13) Cut the dough into 8 equal parts. Each part will make 2 croissants.
14) Work with one piece at a time, keeping the rest of the dough in the refrigerator until ready to use.
15) Roll each piece individually into rectangles, just over 0.5cm thick.
16) Cut into two pieces diagonally to form 2 triangles.
17) Roll the dough up from wide end to point. Place on an un-greased baking tray. Curve ends to crescent shape.
18) For chocolate croissants place a small square of chocolate at the wide end of the dough and then roll to point.
19) Beat egg with water to form a wash and brush croissants with this.
20) Set them aside in a warm place to proof double original size.
21) Bake for about 10 minutes until puffed and brown.
22) Top with slivered almonds if desired.


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