Making a croissant requires the utmost patience. A lot of love and care goes into making mouth-watering croissants. But one thing you should always take care that you will have a very best bread maker at your home so that you will always enjoy the Irresistible Chocolate Croissants at your home.
- Butter plate
- 10 tablespoon of butter
- 1 1/2 tablespoon of flour
Making the yeast dough:
- 1 1/2 tablespoon of active yeast
- 2 tablespoons of butter
- 17 tablespoons of flour
- 1/2 of cup of milk
- 3 1/2 tablespoon of sugar
- 6 1/2 tablespoon of the chocolate of your choice chocolate
- 3 1/2 tablespoon of chocolate for decoration
- 1 egg
- 4 tablespoon of heavy cream
The first thing you want do is prepare the butter plate. Mix 10 tablespoons of butter and 17 tablespoons of flour. Take a plastic wrap and put the mix butter between one layer of plastic. Use a rolling pin and roll the dough into a 20 x 12 cm plate. Leave it in the wrap and put it inside the fridge for about 30 minutes.
Then move on to making the yeast dough. Heat up the milk and place the yeast inside the milk. Take another bowl to mix the flour, melted butter, sugar and the salt. Then gradually start to add the yeast and milk mix. Blend it together continuously until you see the dough smoothed out. Wrap it in the bowl as well in and refrigerate for 30 minutes.
Get the yeast dough out of the refrigerator. Roll it in a rectangular 40 x 25 cm plate. Place the butter plate in the middle of the yeast dough. Take off the wrap. Fold the yeast dough around the butter plate. Use the rolling pin and roll out the dough. Make it the size of the 40 x 25 cm plate. Fold it again. Place it in the refrigerator for half an hour. Take it out and repeat the rolling and folding. Put the dough in the refrigerator for an hour. Roll out again into a long rectangle. Cut the dough into triangles.
When it comes to the chocolate filling. Take the chocolate and cut it into small chunks. Roll out the triangle and make it slightly bigger. Place the chocolate at the shortest end. Then roll towards the tip of the dough. The dough has to overlap three times. The tip should stick out from underneath.
Preheat the oven at 210°C. Have the baking sheets with baking paper prepared. Put the croissants on the sheets. Use a small bowl to mix the egg yolk and heavy cream. Brush a tad of this on top of the croissants.
Bake for 15-20 minutes. When it is done remove from oven. Let it cool for 15 minutes. Melt 3 1/2 tablespoons of chocolate. Then sprinkle over croissants.