Traditional Chocolate Croissants - The Secret Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate

Chocolate chips are easier to work with and less expensive.

Turn on air-conditioner to maximum to maintain a room temperature of about 24C (75F).

On the first day, add all ingredients to a bowl and mix with a dough hook attached to a mixer for 5 minutes on slow speed and 2 minutes on medium speed.

Check the dough's temperature; it should be between 23C to 26C (74F to 79F).

Perform the windowpane test to ensure 60-70% gluten development.

Round up the dough, cover it, and place it in the refrigerator overnight.

Prepare the butter book by placing a cold piece of unsalted butter in the middle of baking paper and smashing it into a 13cm square shape with a rolling pin.

Fold the baking paper over the butter and roll it to maintain the square shape, then store it in the fridge overnight.

The next day, take the chilled butter and roll it with a rolling pin to make it soft and pliable.

Dust flour on the dough and degas it.

Roll the dough into a rectangle, double the length of the butter size (about 26cm).

Peel off the butter sheet and place it in the middle of the dough.

Fold the dough sides over the butter to seal it and cut the dough sides to reduce gluten strength.

Gently press down the dough with a rolling pin to spread the butter before rolling it out to about 4 times the width.

Trim off the sides and make a book fold (double turn).

Cover the dough with plastic and refrigerate for 45 minutes.

After chilling, roll the dough again to make it about 3 times the width and perform a single fold.

Cover and refrigerate for another 45 minutes.

For the final lamination, cut the dough sides again to reduce strength.

Roll the dough to a size of 19cm x 42cm and cut it into 5 equal pieces using a wheel cutter, each piece being 8cm wide.

Chill the strips for about 15 minutes.

Spray water on the dough, take one pastry strip, and add 2 chocolate batons at the closest side, then roll it up to the top.

Place the rolled croissants on a baking tray lined with a mat.

For proofing, place the tray in a cool shut oven with a tray of hot water underneath for about 2 hours, ensuring the temperature stays under 28C (82F).

After proofing, do an egg wash on the croissants and preheat the oven to 180C (356F).

Bake for 16 minutes (with fan force for the first 12 minutes) or until golden brown.

Transfer the chocolate croissants to a cooling rack and wait for 30 minutes before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens