Chocolate Croissants Recipe - Gemma's Bigger Bolder Baking Ep 104

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, add flour.

On one side of the bowl, add salt and sugar.

On the other side, add dried yeast to keep them separate from the salt.

Mix all ingredients together with a wooden spoon.

Grate frozen butter directly into the flour mixture using a box grater.

Mix the grated butter throughout the flour with a wooden spoon, breaking down any big lumps with your fingers.

Pour warmed milk over the flour mixture and bring it together until it forms a soft dough.

Wrap the dough in cling wrap and refrigerate for a minimum of 1.5 hours to chill.

Lightly dust a surface with flour and roll out the chilled dough.

Perform a book fold by bringing half of the pastry into the middle, then the other half, and turn the dough.

Repeat the folding process, chilling the dough for 20 minutes if it gets too soft.

Roll out the dough again and perform another book fold, keeping everything aligned.

Repeat the rolling and folding process one last time, then wrap the dough in cling film and refrigerate for a few hours or overnight.

Roll out the dough until it is about a quarter of a millimeter thick and trim the edges for straight lines.

Measure and cut the dough into rectangles of 3 inches wide and 12 inches long, then cut diagonally to form triangles.

Cut a small slit at the base of each triangle and place chocolate disks in the middle.

Roll up the croissants from the base, tucking the point underneath to prevent unraveling.

Continue cutting and rolling the remaining dough into croissants.

Optionally, freeze the shaped croissants for later baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens