A good chocolate croissant should be fresh, a nice golden brown color on the exterior, flaky, light, buttery but not greasy, a moist, soft and chocolaty interior but it should not be weighed down from moisture content of butter, grease or chocolate.
1 tablespoon dry yeast
2 teaspoons salt
1 cup milk
2 oz sugar
3-4 cup all purpose flour
8 oz unsalted butter
12 oz best quality semi-sweet chocolate chips
Egg wash: 2 egg yolks mixed with 2 tablespoons of water
Make sure all your ingredients for this recipe are chilled before making your dough.
Boil the milk and let cool to 110°F. Proof the yeast in ½ cup of the milk with a pinch of sugar and a little flour. Add the remaining milk and whisk in 1/2 C flour until smooth.
Whisk in the salt and sugar. Add flour little by little until a smooth ball of dough is formed. Knead the dough gently and form the dough into a ball. Place the dough in a greased bowl and let the dough increase twice its volume.
Punch down and place in fridge for 5 hours or overnight.
Roll the dough 1/4” thick and pound the butter out between plastic wrap half the size of the dough. Put the butter on 1/2 the dough, fold the dough over and seal the edges with water.
Fold the dough three times. Let he folded dough rest in the fridge 45 minutes, then roll the dough to a rectangle, then fold in 3 again. Let the folded dough rest 45 minutes, roll, and fold in 3 again. Let the dough rest 1 hour.
Preheat the oven to 400°F.
Roll the dough into 1/4” thick layer. Cut the dough into 16 rectangles 2” x 4”.
Sprinkle some of the chocolate in the center. Roll up the croissants seam side down, and then brush with egg wash. Let rise on a parchment lined baking sheet until raised about double in size.
Place in the 400° F. Immediately turn the oven down to 375° F and bake until puffed, about 15 -20 minutes.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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