Chocolate Croissants Recipe Demonstration - Joyofbaking.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia version reduces sugar content.

In a large bowl, weigh 475 g of all-purpose flour and add 6 g of SAF gold instant yeast.

Add 2 g of dry malt diastatic powder and 65 g of granulated white sugar to the flour and yeast mixture.

Mix the dry ingredients together and then add 10 g of salt, ensuring the yeast is mixed in well before adding the salt.

Cut 25 g of unsalted butter into small pieces and work it into the dry ingredients until crumbly.

Add 240 g of room temperature water and 30 g of cream to the mixture, making a well in the center to pour in the liquids.

Use a plastic bench scraper to mix the flour into the liquid until all dry ingredients are moistened, resulting in a scraggly dough.

Cover the bowl with plastic wrap and let the dough sit at room temperature for about 1 hour to ferment.

After an hour, dust a baking sheet and your work surface with flour, then roll the dough into a 14x10 inch rectangle.

Transfer the rolled dough to the baking sheet, dust with flour, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

Prepare the butter layer by cutting 225 g of cold unsalted butter into six pieces and placing them on a piece of parchment paper.

Pound the butter into a rectangle measuring 10 inches long and 7 inches wide, using a rolling pin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens