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Equipment
- Stand mixer with dough hook
- plastic wrap
- Rolling Pin
- baking sheet
- Parchment paper
- Pastry brush
- Measuring cups and spoons
- knife
Ingredients
- 1 tbsp. yeast
- ½ cup milk
- ⅓ cup sugar
- 1½ cups plus 2 tbsp. unsalted butter barely softened, plus 3 tbsp. melted and cooled
- 1 tbsp. powdered milk
- 1 tbsp. kosher salt
- 4 cups flour
- 18 bittersweet chocolate bars ½”-wide x 3″-long
- 1 egg mixed with 1 tbsp. water for egg wash
Instructions
Prepare the Dough:
- Stir together yeast and ½ cup water heated to 115°F in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes.
- Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour.
- Mix on medium speed until a stiff dough forms, about 5 minutes.
- Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.
Prepare the Butter Block:
- Place remaining butter on a sheet of plastic wrap; cover with another sheet.
- Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside.
- On a lightly floured work surface, roll dough into a 16″ square.
- Unwrap butter square and place on dough so its corners line up with the middle point of each side of the dough square; fold dough corners over butter so they meet in the center.
- Roll dough into a 12″ x 9″ rectangle, then tri-fold the dough like a letter.
- Wrap in plastic wrap and chill for 30 minutes.
- Repeat rolling and folding dough twice more; chill for 1 hour.
Shape the Croissants:
- Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise.
- Cut each half into about 9 triangles, about 3½″-wide at their base; cut a ½″-deep slit in the middle of each wide base.
- Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll.
- Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash.
- Repeat with remaining triangles, bars, and egg wash.
- Let croissants sit until doubled in size, about 2½–3 hours.
Bake the Croissants:
- Preheat oven to 375°F.
- Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these croissants with a sparkling wine like Champagne or Prosecco to complement the rich, buttery pastry and bittersweet chocolate.Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 21 g | Fiber: 2 g | Sugar: 12 g | Salt: 0.4 mg