Are you feeling adventurous? If you are, then I totally believe you are up for the challenge of making these chocolate croissants. Yes, making these sweet, flaky chocolatey treats is a little time consuming but completely worth the effort. The recipe has pretty precise measurements so do your best to follow the measurements exactly.
1 1/2 cups whole milk, heated to warm (105°F–110°F)
1/4 cup packed light brown sugar
1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
3 3/4 to 4 1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter
1 bag Chocolate Chips
1. Combine milk, sugar and yeast in the bowl of a stand mixer attached with a dough hook, and let sit until foamy – about 5-10 minutes.
2. Add 3 3/4 cups flour and salt. Mix on low until dough comes together and is soft, about 7 minutes.
3. Transfer dough to your workspace and knead by hand for a minute or 2. Form dough into a 1 1/2 inch thick rectangle, wrap in plastic wrap and chill for one hour
4. While dough is chilling take the butter sticks and pound them down till soft. Using the rolling pin roll down to form an 8 x 5 inch rectangle. Once done, wrap in plastic wrap and chill while rolling dough.
5. Remove dough from plastic wrap and sit on a lightly floured surface. Using your hands, stretch dough into a 16 x 10 inch rectangle. Place dough with a short end near you. Set butter slab in the middle of the dough, and then fold the ends up like a letter: top half down and bottom half up. Turn dough again so the short side is facing you, and use the rolling pin to press down equally on the dough to help flatten it. Roll dough into a 15 x 10 inch rectangle, rolling out to the ends but not actually over the ends. Again, fold the dough like a letter: top have down and bottom half up, and stretch so the corners are square. This should form a 10 x 5 inch rectangle Wrap in plastic wrap and chill for one hour.
Repeat this step 3 times, chilling for one hour after each fold. After the final roll chill for 8-12 hours * I chilled mine for 8 hours
6. Preheat oven to 450 degrees. Roll the dough into a very long and skinny rectangle, about 20 x 32. Using a sharp knife cut the dough into triangles.
7. Cut a small vertical slit right into the middle of the straight end, and using both hands, roll croissant up pushing the sides out to either side ( add the 3-5 chocolate chips right before you start to roll them up). Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rice for 1-2 hours.
8. Finally! Brush with beaten egg then, bake for 12-14 minutes, or until golden brown. Let cool before removing from baking sheet.Tweet