John Myers
Baking: Chocolate Croissants
The perfect baking: chocolate croissants recipe with a picture and simple step-by-step instructions.
- 500 g Spelled flour type 630
- 50 g Raw cane sugar
- 0,5 teaspoon Salt
- 1 cube Yeast fresh
- 1 piece Egg
- 50 g Soft butter
- 200 ml Almond milk
- 200 g Ice cold butter
- 1 tablespoon Cocoa powder
- 100 g Dark couverture
- 1 packet Chocolate Icing
- Mix the flour with sugar and salt. Crumble the yeast on it, add the egg and warm butter and first knead well with some of the almond milk. Then slowly add the rest of the milk until you have a smooth, supple batter. If it sticks, work in a little more flour.
- Roll out the dough into a large rectangle on a lightly floured surface or baking sheet. Sprinkle one half with half of the cocoa powder and top with slices of the cold butter. Fold the other half of the dough over it, press the edges tight so that the butter cannot escape and roll out again.
- Then start the route setting. To do this, fold in a third of the dough sheet towards the middle and fold the other third over it. Wrap the dough in foil and let it rest in the refrigerator for about 20-30 minutes.
- Place the dough with the open side facing forward on a lightly floured surface or baking surface and roll out again into a rectangle. For the next tour, fold in a quarter of the dough sheet towards the middle, the other quarter as well and then fold the whole thing again. Wrap it in foil again and let it rest.
- Now do another long tour (point 4) and then a short tour (point 3). Then the dough can be processed into the desired parts.
- For the croissants, first cut the dough in half and roll it out into a narrow rectangle. Cut triangles and cover the broad side with chopped couverture. Roll up the dough from the broad side and shape into a croissant. Place the croissants on a baking sheet lined with foil or paper. Please keep your distance. They’re still pretty open.
- Do the same with the second half of the dough.
- Preheat the tube to 180 ° C and bake the croissants for approx. 18-20 minutes with the air circulation. After cooling, cover with chocolate icing.
Facebook Comments