The chocolate croissant, the chocolate croissant is a pastry made of puff dough. It is crunch and smells good, in short, it’s too good.
Ingredients;
- 500 g of flour
- 1 teaspoon of salt
- 50 g caster sugar
- 25 g of fresh baker’s yeast
- 1 egg
- 50 g of butter
- 190 g of water
- 20 sticks of chocolate
- 250 g of butter for the rolling of puff pastry
- 1 beaten egg yolk
Instructions;
- In a bowl or the bowl of the food processor, pour the flour, salt, sugar, crumbled yeast, egg and butter into pieces. Add water.
- The dough should not be too wet or too dry. Knead the dough by hand and form a ball. Cover with a cloth and let stand at room temperature for 45 minutes in a warm place.
- Wrap the ball of dough in a film and place it in the fridge for 20 min to put it at the same temperature as the butter.
- Remove the butter and spread it between 2 sheets of parchment paper to make it homogeneous and give it a rectangular shape. Then remove the paper.
- Roll out the dough and form a large rectangle. Place the butter in the center and fold both sides over to enclose the butter. Turn the dough a quarter turn as you spread again. Close the edges of the dough again, spread a little and make a mark for this first round. Refrigerate for 30 minutes.
- Repeat the process 3 times, turning the dough a quarter turn every time: every time you fold the 4 edges, mark an additional line to count the turns.
- Once the 3 turns made, spread the dough again in a big rectangle. Cut out rectangles 8 cm wide by 15 cm long. Place the first chocolate stick 1 cm from the edge and roll the dough for the first time.
- Place the second stick and roll the roll. Repeat for each until all the bars of chocolate and dough are gone.
- Finally place the rolls on a baking sheet, placing them so that they swell well.
- Brush rolls with egg yolk to brown and let stand for at least 2 hours in a warm, dry place so they swell.
- Before baking, brown the rolls and bake at 200 ° C for 10 minutes, then lower to 180 ° C for another 25 minutes.
