Whole Wheat Croissants Pt 1 of 3

Melt 1 pound of butter to soften it for later use.

Combine whole wheat flour, sugar, salt, and yeast in a bowl.

Mix the dry ingredients well before adding warmed milk.

Knead the dough by hand until it becomes soft and pliable, about 5 minutes, until it has a silky smooth finish.

Cover the dough and let it sit for 30 minutes at room temperature, then refrigerate for 2 hours.

Pound the softened butter into a square about 8 inches on each side.

Refrigerate the butter to keep it cold until ready to use.

Remove the dough from the refrigerator and roll it into a square about 15 inches on each side.

Place the butter in the center of the dough in a diamond shape, ensuring no air bubbles are trapped inside.

Fold the dough over the butter to fully enclose it.

Roll the dough out into a rectangle, checking frequently to avoid sticking to the counter.

Fold the dough in thirds (letter style) and repeat this process three more times for lamination.

Wrap the dough tightly in plastic wrap and refrigerate for 45 minutes.

In the meantime, bring water and sugar to a boil to make chocolate batons.

Once boiling, turn off the heat and add bittersweet chocolate, stirring until smooth.

Let the chocolate cool slightly until it thickens, then ladle it into a Ziploc bag for piping.

Snip the corner of the bag and pipe the chocolate into baton shapes, then refrigerate to harden.

Equipment Needed

Spice Level:

Dietary

Allergens