The chocolate croissant, the chocolate croissant is a pastry made of puff dough. It is crunch and smells good, in short, it’s too good. Once your dough has finished the 2nd 4-hour rest, roll and shape it into a long 8×20-inch rectangle. Use your pizza cutter and slice the rectangle down the center to create two 4×20-inch rectangles. Then slice across 3x to create eight 4×5-inch rectangles.
Instead of slicing each of those rectangles diagonally into triangles, you’ll cut them in half to create 16 smaller rectangles. Take each rectangle and gently stretch it out with your hands to be 8 inches long. Place a few pieces of chocolate at one end and roll it up tightly inside.
- 500 g of flour
- 1 teaspoon of salt
- 50 g caster sugar
- 25 g of fresh baker’s yeast
- 1 egg
- 50 g of butter
- 190 g of water
- 20 sticks of chocolate
- 250 g of butter for the rolling of puff pastry
- 1 beaten egg yolk
- In a bowl or the bowl of the food processor, pour the flour, salt, sugar, crumbled yeast, egg and butter into pieces. Add water.
- The dough should not be too wet or too dry. Knead the dough by hand and form a ball. Cover with a cloth and let stand at room temperature for 45 minutes in a warm place.
- Wrap the ball of dough in a film and place it in the fridge for 20 min to put it at the same temperature as the butter.
- Remove the butter and spread it between 2 sheets of parchment paper to make it homogeneous and give it a rectangular shape. Then remove the paper.
- Roll out the dough and form a large rectangle. Place the butter in the center and fold both sides over to enclose the butter. Turn the dough a quarter turn as you spread again. Close the edges of the dough again, spread a little and make a mark for this first round. Refrigerate for 30 minutes.
- Repeat the process 3 times, turning the dough a quarter turn every time: every time you fold the 4 edges, mark an additional line to count the turns.
- Once the 3 turns made, spread the dough again in a big rectangle. Cut out rectangles 8 cm wide by 15 cm long. Place the first chocolate stick 1 cm from the edge and roll the dough for the first time.
- Place the second stick and roll the roll. Repeat for each until all the bars of chocolate and dough are gone.
- Finally place the rolls on a baking sheet, placing them so that they swell well.
- Brush rolls with egg yolk to brown and let stand for at least 2 hours in a warm, dry place so they swell.
- Before baking, brown the rolls and bake at 200 ° C for 10 minutes, then lower to 180 ° C for another 25 minutes.