Buttery, layered French croissants with melted chocolate in the centre, close to what you'd find in a Paris bakery.
INGREDIENTSاضافة اعلان
• 2.5 cups all-purpose flour
• 1 tablespoons instant yeast
• 3 tablespoons sugar
• 0.5 teaspoons salt
• 0.8 cups warm milk
• 1 large egg
• 3 tablespoons softened butter
• 100 grams cold butter, for layering
• 100 grams chocolate, chopped or in chocolate pieces
• 1 large egg, beaten, for egg wash
STEPS
1. Mix the dough: Combine 2.5 cups all-purpose flour with 1 tablespoons instant yeast, 3 tablespoons sugar and 0.5 teaspoons salt. Add 0.8 cups warm milk, 1 large egg and 3 tablespoons softened butter, and knead until a smooth dough forms.
2. Rest the dough: Cover the dough and let it rest until it doubles in size.
3. Add the butter: Roll the dough into a rectangle. Place 100 grams cold butter, for layering in the centre and fold the dough over it to enclose it.
4. Laminate the dough: Roll out and fold the dough several times to build flaky layers, chilling it in the fridge between each stage.
5. Shape the croissants: Cut the dough into rectangles. Place one or two pieces of 100 grams chocolate, chopped or in chocolate pieces on each, then roll tightly.
6. Proof: Arrange the croissants on a baking tray and let them rest until they puff up.
7. Glaze: Brush the tops with 1 large egg, beaten, for egg wash beaten egg.
8. Bake: Bake in a preheated oven at 190°C until golden brown.
9. Serve: Serve the chocolate croissants warm with coffee or milk.
