Chocolate Croissants
Chocolate Croissants
4 1/2 teaspoons yeast
1/4 cup sugar
6 tablespoons warm water
2 teaspoon salt
4 tablespoon butter, melted
2 cups cold milk
5 cups flour, plus more for working
2 cups (4 sticks) cold unsalted butter
1 large egg, beaten
chocolate chips
First we will need to dissolve the yeast and a pinch of sugar in the warm water. Let stand for 10 minutes or until it gets foamy.
In a stand mixer fitted with the paddle attachment, combine the remaining sugar, the salt, melted butter and mix together then add milk and the yeast mixture and mix on medium speed until combined.
Gradually add the flour 1/2 cup at a time and mix just until the dough comes together. It will be very sticky.
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Transfer to a large baking sheet and cover with plastic wrap. Chill in the fridge for about 40 minutes.
While the dough is chilling make the butter sheet. You can place four sticks of cold butter together in a gallon size ziplock bag. Then using a rolling pin, beat the butter on a work surface to flatten it. Continue to beat the butter with the rolling pin to shape the butter into a 6-by-8-inch rectangle. Once the butter is in the shape of a rectangle place it back in the fridge.
Now it is time to laminate the butter and dough, which can be a bit tricky. This means you will have to fold the dough with the butter to create layers. On a lightly floured work surface, roll out the dough into a large rectangle. Place the butter in the middle of the dough. Fold the ends over the butter and press the edges together to seal it. Now with a rolling pin start to roll out the dough and buttter into a large rectangle. Repeat one more time and then place in fridge to chill for 40 minutes. Then repeat. You will be folding and rolling a total of four times. then place the dough in the freezer for 1 hour.
Now its time to form croissants. Roll out one half of the pastry on a lightly floured work surface. Using a pizza cutter cut narrow triangles. Cut a small vertical slit right into the middle and then add chocolate chips. Using both hands, roll croissant up pushing the sides out to either side. Place on a baking sheet about 2 inches apart, cover with a towel and set in a warm place to rise for 1-2 hours. The croissants will to get puffy.
preheat to 425 degrees F.
Lightly brush the tops of the pastries with the egg mixture. Bake the pastries, 1 sheet at a time, until golden brown, 15 minutes. Transfer to a wire rack and let cool on the pan. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 1 day. Makes 25-32 croissants or 60 mini croissants
