Chocolate croissants in layers
Chocolate croissants are a true culinary indulgence, perfect for breakfast or as a sweet snack during the day. The combined flavors of the fluffy dough and melted chocolate create an unforgettable tasting experience. Making these croissants is not just a culinary process, but also a joyful activity that can be shared with loved ones. To start, you will need the following ingredients: 500 g of flour, 250 ml of warm milk, 100 g of sugar, 100 g of melted butter, 2 eggs, 25 g of fresh yeast, a pinch of salt, and 200 g of dark or milk chocolate, depending on your preference. Make sure all ingredients are at room temperature to achieve a uniform and well-risen dough. The first step is to prepare the yeast mixture. In a small bowl, dissolve the yeast in the warm milk, add a tablespoon of sugar and a tablespoon of flour, mixing well. Let the mixture sit for 10-15 minutes until a foam forms on the surface, indicating that the yeast is active. In a large bowl, combine the flour, the remaining sugar, and salt. Make a well in the center of the flour and add the eggs, melted butter, and yeast mixture. Mix all the ingredients until you obtain a homogeneous dough. Knead the dough for about 10 minutes until it becomes elastic and smooth. Cover it with a damp towel and let it rise in a warm place for an hour, or until it doubles in size. After the dough has risen, roll it out on a floured surface, forming a rectangle about 1 cm thick. Cut the dough into triangles, making sure they are of equal size. On each triangle, place a piece of chocolate at the tip, then roll from the base to the tip, forming the croissants. Place them on a baking tray lined with parchment paper, leaving enough space between them to rise. Cover the croissants with a towel and let them rise again for 30 minutes. To give them a golden appearance, you can brush them with a beaten egg before baking. Preheat the oven to 180 degrees Celsius and bake the croissants for 20-25 minutes or until they turn golden. Let them cool slightly before enjoying. You will be delighted by their fluffy texture and delicious chocolate filling, and the satisfaction of making them at home is unparalleled. Try this recipe and turn every morning into a special moment!
Preparation
Chocolate filling: In a bowl, beat the sugar, egg whites, and flour well. Put the milk on the heat and dissolve the cocoa powder in it. Add the mixture of flour, sugar, and egg whites and mix the composition until it thickens and becomes drier. Add the butter and mix until incorporated. Let it cool, then pour the mixture into a freezer bag and spread it into a sheet of 15x25 cm. Place it in the freezer for at least 2 hours. Dough type 1 Tang Zhong: 250 ml water and 50 g bread flour. Mix in a saucepan. Place over medium heat and stir constantly to prevent sticking. At first, a lot of small bubbles will form on the surface. Continue stirring, and when the bubbles disappear, traces will appear in the mixture with each movement made with the whisk. Set aside (this gives you 65 °C Tang Zhong). Immediately pour into a bowl and cover to prevent a film from forming. Let it cool to room temperature before use. Put all the ingredients in the bread machine and activate the dough setting. If you don't have a machine, knead the dough well and let it rise for 1 hour. Method for rolling out the dough: Roll out the dough into a sheet twice as large as the chocolate sheet. Place the chocolate sheet in the middle of the dough sheet and fold the two edges over it. Turn the dough 90 degrees and roll out a sheet that you then fold into 4. Turn the dough 90 degrees again and roll out a rectangular sheet of approximately 54x22 from which you then cut triangles. Roll the triangles and place them in a tray with enough space between them and let them rise in a warm place for 50 minutes (preferably in the oven at 35 degrees). Then brush them with egg and bake for 15-20 minutes at 175-180 degrees. Recipe recommended by KikenHana. Layered chocolate croissants are wonderful and cannot be compared to any store-bought croissant.
Ingredients
- For the chocolate sheet you need: 40g flour 000
- 100g sugar
- 2 egg whites
- 160ml milk
- 40g cocoa powder
- 20g butter. For the dough you need: 100g Tang Zhong
- 250
- 270g bread flour (650)
- 70g flour 000 (you can also use just one type of flour)
- 20g milk powder
- 2 egg yolks
- 115g warm water
- 40g sugar
- 5g salt
- 30g butter
- 8g dry yeast or 25g fresh yeast (the latter should be liquefied with a little sugar).
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