Up for a cooking challenge? This chocolate croissant recipe from Chef Brian takes some time, but is worth the wait!
1 tablespoon dry yeast
2 teaspoons salt
1 cup milk
2 oz sugar
3-4 C flour
8 oz butter
One 12 oz bag Semi-sweet chocolate chips
Egg wash: 2 egg yolks mixed with 2 tablespoons of water.
- Boil the milk and let cool to 110 ° F.
- Proof the yeast in ½ C 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 dough is formed.
- Knead the dough then form into a ball.
- Place in a greased bowl and let rise 2X its volume.
- Punch down and place in fridge until cool, 5 hours to 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 in 3 as for a business letter.
- Let rest in the fridge 45 minutes, then roll the dough to a rectangle, then
- fold in 3 again.
- Let rest 45 minutes, roll, then fold in 3 again.
- Let the dough rest 1 hour, then roll to 1/4” thick.
- Preheat the oven to 400° F.
- But 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
- Place in the 400° F. Immediately turn the oven down to 375° F and bake until puffed, about 15 minutes.