A good chocolate croissant at breakfast or snack … and it's a real pleasure to share without moderation ! The dough is the same as for the growing, but it's the finish that is different.
- 300 g all-purpose flour
- 8 g salt
- 25 g caster sugar
- 15 g fresh yeast
- 25 g butter molten
- 1 egg
- 15 cl water
- 150 g butter if possible, a dry butter with 84% fat, as for the puff pastry.
- 16 dark chocolate 50% cocoa in special chocolate croissant bars.
- To cook these chocolate croissant, start by putting the flour, the sugar and the salt together in the tank of an electric mixer, then add the baking powder but it mustn’t be directly in contact with the sugar or the salt.
- Add the egg, the melted butter and half of the water. Start stirring the mixture with the hook attachment of the electric mixer.
- Add some water while the mixture is being mixed, scratch the edges of the tank then continue. Your dough must stick a little bit on the tank wall in order to make a good kneading.
- Knead the dough at average speed during 10 minutes or so.
- Dust your dough with flour, mix during 30 sec to detach the dough from the tank wall before putting it into a container.
- With the hands covered with flour, fold the dough to obtain a nice dough ball. Cover the container with a wiping cloth and let stand at room temperature for 1 hour.
- After one hour, place your dough on the worktop before folding it to free the carbon dioxide created by the baking powder.
- Make a nice dough ball then leave it to rest in the refrigerator for 4 hours.
- Hit the butter with a rolling pin to form a square.
- Roll up the dough to form a square too, then fold the dough over the butter.
- Roll out the dough and fold it in three, it's called a "tour simple", then rotate the dough a quarter turn. This is the puff pastry technique.
- Redo the same manipulation once again, rolling out the dough progressively.
- Before doing the third and last “tour simple” (simple turn), put the dough in the refrigerator during half an hour.
- Roll up the dough to obtain a 20 cm long and 4 to 5 mm thick strip.
- Slice 8 cm wide strips into the dough to form your chocolate croissants.
- Place 2 chocolates bars on each strip, then roll the dough around the chocolate to form the chocolate croissants. You must have the end of the strip below your chocolate croissant.
- Place the chocolate croissants on a baking tray covered with a baking sheet. Humidify the dough with a bit of water and a paint brush, then let stand the dough at room temperature during one to two hours.
- Glaze the chocolate croissants with a paint brush and one beaten egg, then bake it in a 180 °C oven for about 20 minutes.
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