Chocolate Croissant

We start preparing these delicious croissants with an essential step: activating the yeast. In a small bowl, we add 50 ml of warm milk, in which we carefully dissolve 30 g of fresh yeast. To this mixture, we integrate a teaspoon of sugar and half a teaspoon of salt, ingredients that will contribute to the fermentation of the yeast. After mixing well, we let this mixture sit for about 10-15 minutes until a rich foam forms on the surface, a sign that the yeast is active.

Once the starter is ready, we add it to 500 g of sifted flour, making sure the flour is well aerated to achieve a fluffy dough. To this combination, we add one fresh egg, 100 g of soft margarine, which will provide a rich taste and a tender texture, and 150 ml of warm water. We begin to knead the dough patiently until it becomes smooth and elastic, a process that can take between 8 and 10 minutes.

After obtaining a perfect dough, we place it in a rectangular or square plastic container, which we have well greased with oil to prevent sticking. We let the dough rest in a cool place for about an hour, during which it will rise and enrich with flavors.

After this period, we generously sprinkle the work surface with flour and turn the cold dough out. We roll the dough into a rectangle, about 0.5 cm thick. Then, we melt the remaining 100 g of margarine and evenly spread it over the rolled-out dough. It is important to ensure that the margarine is evenly distributed to achieve flaky layers.

Fold the dough: the right side is folded in three times, and then the same is done with the left side until we reach the center. We do the same with the top and bottom, folding each side towards the center. After the dough is folded, we let it rest in the cool for another hour to allow it to chill again.

After the resting period, we roll the dough on a floured work surface until its thickness reaches about 3 mm. If we have any margarine left, we can spread it on the dough; otherwise, we brush it with a little oil. The next step involves cutting the dough into strips, which we will then section into triangles. These triangles are filled with chocolate, and then carefully rolled up to form the croissants.

We place the croissants on a baking tray lined with parchment paper and previously greased, and to give them a golden color and an appetizing appearance, we brush them with beaten egg. We preheat the oven to a medium temperature and place the tray with the croissants inside, letting them bake for about 15 minutes or until they become golden and fragrant. Enjoy these warm croissants with a cup of coffee or tea, and savor every bite!