The best French patisserie: homemade chocolate croissants. As good as the patisseries… maybe even better, because they are made with love đŸ˜‰
- Prep Time: 01:00
- Cook Time: 00:20
- Total Time: 09:00
- Yield: 10
- Category: Pastry
Ingredients :
- For the dough:
- 5 oz. (140g) lukewarm milk
- 0.4 oz. (12g) active dried yeast
- 17.3 oz. (490g) all-purpose flour
- 1.8 oz. (50g) sugar
- 0.35 oz. (10g) salt
- 4.2 oz. (120g) water, at room temperature
- 4.2 oz. (120g) butter, at room temperature
- For the chocolate layer:
- 6.4 oz. (180g) of the dough
- 2 tbsp. cocoa
- 2–3 tbsp. water
- For the butter layer:
- 6.4 oz. (180g) butter, at room temperature
Instructions :
STEP 1 : Mix the warm milk with the dry yeast and bring to a gentle boil for 8-10 minutes.In a large bowl, mix the flour with the sugar and salt. Add the raised milk, water and oil and knead for about 5-6 minutes until the dough is smooth and comes away from the wall of the bowl. Cut about 180 g of the dough. Wrap the rest of the dough in cling film and place in a large bowl in the fridge.
STEP 2 : Mix the cocoa powder and water for the chocolate coating until the chocolate paste is very thick – do not add too much water. Add the chocolate paste to the cut piece of puff pastry and knead until the chocolate paste is evenly browned. Wrap lightly in cling film and put in the fridge. Leave the two portions of dough in the fridge for at least 4 hours (or overnight)….
