I love croissants, and every time I go to Europe, the first thing I buy at the airport is a chocolate croissant. I found a few places in Salt Lake City where the croissants are good, not amazing, but good. I usually pay around $3 for one croissant. I finally decided that croissant should not be that expansive, and I came up with this recipe.
It will cost you around $4 to make 8 big Chocolate Croissants. I buy everything at Whole Foods, so you can probably lower the cost if you buy it elsewhere. Also, I buy imported chocolate from Belgium.
Preparation : 1h
Baking: 20 minutes
Waiting: 10 h
– 260 g flour
– 150 ml milk
– 35 g sugar
– 1 tsp yeast
– 1 tsp salt
– 113 g butter (1 stick)
– 1 egg yolk + 2 tsp water
– good quality chocolate (I use Callebaut chocolate)
If you have a bread machine or a kitchen machine, put the 5 first ingredients in that machine. Mix until you have a smooth dough. If you don’t have a machine, just knead it until your dough is smooth and firm, for approximately 10 minutes.
Put the dough in a plastic bag, and let it sit a night in the fridge (8-9 hours).
The next morning, take the dough out of the fridge. Flour your surface, and with a rolling pin, shape your dough in a 30 cm by 30 cm square (approximately 10 inches by 10 inches).
Place a third of your butter stick, divided in 4 thin layers, in the middle of your square. It should look like this:
Fold the edges towards the center, on the butter. You should now have a small square. Flour your surface; using the rolling in, spread that dough in a rectangle (10 cm by 50 cm):
Fold in three:
Place in the fridge for 30 minutes. Repeat these operations 2 times.
Spread the dough so you have a big triangle of 16 cm by 80 cm. Cut 8 equal small rectangle.
At 2/3 of that rectangle, place a chocolate bar, and roll it. At this point, you can freeze the extra chocolate croissants that you do not wish to use right away.
Place the chocolate croissants on a cookie sheet, covered with waxed paper. Put it in the oven (the oven is off, don’t turn it on. It is a good place to store your croissants because it is not windy) for two hours.
Preheat your oven at 410 F. Brush your chocolate croissants with the yolk and water mix. Bake it for 20 minutes.