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Eggless Chocolate Croissants

 

 

A croissant is a buttery flaky viennoiserie bread roll named for its well known crescent shape. (Courtesy: Wikipedia) Eversince I tried the recipe from Tracy’s Culinary adventures, I have never looked elsewhere

The proces of making croissants is time consuming, but definitely worth the effort. I have given the step-by step pictures of the process for better understanding.

Eggless Chocolate Croissants

Source:  Tracy’s Culinary adventures

Eggless Chocolate Croissants

A croissant is a buttery flaky viennoiserie bread roll named for its well known crescent shape. (Courtesy: Wikipedia) Eversince I tried the recipe from Tracy's Culinary adventures, I have never looked elsewhere The proces of making croissants is time consuming, but definitely worth the effort.�I hav

Ingredients
  

For the dough

  • 3 cups Flour
  • 1 - 1/4 cups milk Cold whole
  • 1 tablespoon Dry yeast
  • 1/4 cup Sugar
  • 1 - 1/4 teaspoons Salt
  • 2 tablespoons Unsalted butter

For the butter square

  • 1 - 1/2 cups unsalted butter Cold
  • 2 tablespoons Flour

For the filling

  • as required chocolate Chopped

Instructions
 

  • In a bowl, mix the flour, yeast, sugar and salt. Slowly add the milk and knead till you get a rough ball. Add the butter and continue kneading until the butter is completely incorporated. The dough will still be sticky, but should form a rough ball and mostly clear the sides of the bowl. If more sticky, add little bit of flour, a tablespoon at a time. Wrap the dough and refrigerate for an hour.
  • For the butter square, place the pieces of butter on your work surface and sprinkle the flour over the top of them. Mix it well so that the flour blends well into the butter and is smooth. Gather in a piece of plastic wrap and shape into a 7-inch square. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and on a lightly floured surface, roll it into a 8 x 15-inch rectangle.
  • Place the square of butter on the bottom half of the rectangle. You can use your hands to align the dough and the sides of the butter square.
  • Fold the top half of the rectangle of dough down over the bottom half so the square of butter is now enclosed. Press together the edges of the square to seal in the butter. Use your hands to even out the square.
  • Use your rolling pin to gently tap the dough, starting in the center and going outward, until the rectangle gets larger and the butter begins to soften slightly.
  • Fold one side of the dough to the center and then bring the other side up and over it - basically, you're folding the dough like you would a business letter.
  • This is also called a "turn" of the dough.
  • Complete a second turn by folding the top half of the dough down to the center and then bringing the bottom up and over it.
  • Wrap the dough in plastic and refrigerate for 2 hours.
  • Repeat the process two more times. Again, wrap in plastic and refrigerate for 2 hours. Place the dough on a lightly floured work surface, roll out into a rectangle and cut into half.
  • You can see the layers after cutting it. My dough was not firm enough when I cut it. Make sure the dough is firm so that working with it is more easier and you get neat results.
  • Cut each of these rectangle into traingles like seen in the picture.
  • Take a triangle and place it with the pointed edge away from you.
  • At the broad end, using a knife, make a slow cut as in the picture.
  • Place the chocolate pieces right next to the cut.
  • Begin to roll the triangles to form the croissants by curling the two sides of the triangle on each side of the slit away from each other. Make sure to roll tightly and the tip is underneath.
  • Arrange the croissants on a sheet pan and cover them with plastic wrap to proof for an hour or so. (Overnight proofing gives a better flavour).
  • Preheat the oven to 180C. Take some milk and brush it all over the surface of the croissants. Bake the croissants for 35 minutes or till they turn golden brown in colour. Serve warm or at room temperature.

Notes

 
 

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