Fluffy croissants

Name: Fluffy croissants - Catrinel D.
Ingredients: 500 g flour 250 ml milk 2 tablespoons honey 1 pinch of salt lemon zest 25 g butter 1 packet dry yeast 250 g butter + 1 tablespoon flour chocolate cubes 1 egg

Dessert - Fluffy croissants by Catrinel D. - Recipia

Flaky Chocolate Croissants When I want to make tender and fluffy croissants, I use this quick-rise dough with successive folds. It's not a complicated recipe, but the dough needs time to chill between steps. The butter is gradually incorporated through folding, and at the end, the dough is cut into triangles, filled with chocolate, and rolled. The quantities below yield 8 croissants. Quick Info Preparation time: about 1 hour and 50 minutes, not including baking time Rising time: 20 minutes Chilling time: 3 stages of 30 minutes each Baking time: not specified in the original recipe; croissants are baked at medium heat Servings: 8 croissants Difficulty: medium Recipe type: yeast-leavened croissants with butter and chocolate Ingredients For the dough 500 g flour 250 ml milk 2 tablespoons honey 1 pinch of salt Zest of one lemon 25 g butter 1 packet of dry yeast For folding 250 g butter 1 tablespoon flour For filling and finishing Chocolate cubes 1 egg, for the yolk Instructions 1. Prepare the base dough I put the flour in a bowl and mix it with the dry yeast, salt, lemon zest, and honey. Separately, I gently heat the milk, then mix it with the 25 g of butter. The milk should be warm, not hot. I pour the milk with butter over the dry ingredients and mix until I achieve a cohesive dough. There's no need to complicate this step; it's important that the ingredients are well incorporated. 2. Let the dough rise I cover the dough and let it rise for 20 minutes. This is a short rise, sufficient for the next step in the recipe. 3. Prepare the butter for folding While the dough is rising, I mix the 250 g of butter with the tablespoon of flour. The resulting mixture will be used to grease the dough during the folds. 4. Divide the dough After the 20 minutes, I divide the dough into 3 equal parts and form a ball from each. I work with each piece one at a time. 5. First fold I roll out the first ball of dough, grease it with the butter and flour mixture, then fold it. I place the dough in the fridge for 30 minutes. I repeat the same operation with the other two balls of dough, using the same procedure: roll out, grease, fold, and chill. 6. Repeat the folding After chilling, I repeat the folding process three more times, as specified in the original recipe. Each piece of dough is rolled out, greased with the prepared butter, folded, and chilled again for 30 minutes. It's important for the dough to stay cool between steps. If the butter becomes too soft while I work, the folding becomes more difficult. 7. Roll out the dough After the last chilling stage, I roll out the dough into a circle. I cut it into 8 triangles as evenly sized as possible so that the croissants will be approximately the same size. 8. Add the chocolate and roll the croissants At the base of each triangle, I place a chocolate cube. I roll each piece from the base towards the tip, forming the croissant shape. There's no need to overfill the triangles. The chocolate cube is sufficient to keep the rolling easy and to prevent the filling from spilling out immediately. 9. Brush the croissants I separate the yolk from the egg white and brush the croissants with the yolk. This is the last step before baking and helps achieve a golden-brown surface. 10. Bake the croissants I place the croissants in the oven and bake them at medium heat. The original recipe does not specify the exact temperature or baking time, so I keep an eye on them until they are baked and golden on top. Why I make this recipe often I love that the dough can be made with common ingredients, and the result yields just 8 pieces, a suitable amount for one tray. The butter folds give the dough a flaky texture without needing a complicated method. Plus, the chocolate cubes are quick to place and don’t require a separately prepared cream or filling. Tips The milk should be added warm. If it's too hot, it can affect the yeast. Respect the chilling time between folds. The butter needs to remain firm enough for the dough to be rolled and folded without completely mixing with the flour. Divide the dough as evenly as possible into the 3 pieces. This way, the final triangles will have similar sizes. When cutting, I try to achieve 8 as uniform triangles as possible. If some are much larger than others, they will bake differently. The yolk should be spread in a thin layer. It's enough to finish all the croissants. Substitutions In the basic recipe, milk, butter, honey, lemon zest, and chocolate are established as the main ingredients. I wouldn’t replace the butter used for folding, as it directly contributes to the dough's texture. For the filling, cubes of your preferred type of chocolate can be used, but the exact amount is not specified in the recipe. It's important that the pieces can be placed at the base of the triangles and allow for rolling of the dough. Variations Another type of chocolate can be used for the filling, depending on preference. If the filling is changed, the same rolling method should be maintained: a small amount at the base of each triangle, followed by rolling towards the tip. The lemon zest can be omitted for a simpler flavor, but in the original recipe, it adds a fragrant note to the dough. Serving Ideas The croissants can be served plain after they have cooled sufficiently. They are perfect for breakfast or as a snack, alongside milk, tea, or coffee. Frequently Asked Questions How many croissants does this recipe yield? From the dough rolled into a circle and cut into 8 triangles, 8 croissants are obtained. How long should the dough rise? The initial rising lasts 20 minutes. After that, the dough is chilled for 30 minutes between the folding stages. In total, there are three chilling stages mentioned in the recipe. Do I need to heat the milk? Yes, the milk should be warm and mixed with the 25 g of butter before being added to the flour and yeast. It should not be hot. What should I do if the dough sticks when I roll it out? The recipe does not specify an additional amount of flour for rolling. To maintain proportions, it's better to work carefully and use the flour already provided for the butter mixture without adding unlisted quantities. How do I know when they are baked? The croissants are baked at medium heat, and the recipe does not provide an exact time. I check them visually and remove them when they are baked and golden on top. Nutritional Values The values are estimated and cannot be calculated precisely as the amount of chocolate used is not specified. The estimate below is made for one croissant if the dough is divided into 8 pieces, not including the exact chocolate: Calories: approximately 520 kcal Protein: approximately 8 g Carbohydrates: approximately 53 g Fat: approximately 34 g The amount of chocolate can increase both the calorie count and the amount of carbohydrates and fats. Values also vary depending on the type of milk, butter, and chocolate used. Storage and Reheating The croissants are stored in a closed container after they have completely cooled. Because they contain chocolate inside, they can be enjoyed cold but can also be easily reheated before serving. Reheating should be done only enough to make them pleasant to eat. If heated too much, the chocolate can melt excessively, and the dough can dry out. The recipe is best enjoyed fresh, shortly after baking.

Fluffy croissants

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