Chocolate croissants
Preparation : 20 min
Cooking : 20 min
Total time : 3 h 40 Rest : 3 h
Equipment
Rolling pin
6 people
1 sachet of baker's yeast (5 g)
165 ml of milk
250 g of plain flour
1 tsp of salt
25 g of sugar
150 g of cold butter
120 g of chocolate bars
1 egg yolk
Associated products
RECIPE STEPS
1
Add the yeast into the warm milk and stir with a fork until fully dissolved.
Leave to rest for 10 minutes.
- 1 sachet of baker's yeast (5 g)
- 165 ml of milk
2
Add the dissolved yeast and the other ingredients into the bowl fitted with the dough hook.
Switch on the machine and run for 30 seconds until the dough forms a ball.
- 1 sachet of baker's yeast (5 g)
- 165 ml of milk
- 250 g of plain flour
- 1 tsp of salt
- 25 g of sugar
3
Transfer the dough to a large bowl and cover with a damp cloth. Leave to rise for 1 hour 30 minutes near a heat source and away from drafts.
4
On a floured work surface, roll out the dough in a rectangle measuring 15 cm x 60 cm. Place 50 g of butter (cut into thin slices about 1 mm thick) in the centre of the dough,.
Fold the section of dough without the butter over the section with the butter and flatten the dough with a rolling pin.
- 150 g of cold butter
5
Turn the dough 90° and fold it in 3 parts like a wallet. Roll out the dough again it until it measures 15 cm x 60 cm. Sprinkle flour on top of the dough, fold it in half and place it in the refrigerator for 30 minutes.
Repeat the process two more times.
6
Preheat the oven to 175°C.
Roll out the dough on a floured work surface so that it is about 21 cm long and 3 mm thick.
Trim the long sides to get straight edges.
7
Cut out rectangles measuring 12cm x 15cm.
Place two pieces of chocolate by one of the small edges (leaving about a 1cm gap to the edge) and roll up the dough. Brush the croissants with the beaten egg yolk and bake for about 20 minutes.
The chocolate croissants are done when they are golden brown.
- 1 egg yolk
- 120 g of chocolate bars
© Magimix 2020, for the recipes and the photos.
