Thursday, March 10, 2011

A Traditional Chocolate Filled Croissant

 

Ingredients

  • 1  cup  butter, softened
  • 2  (1/4-ounce) envelopes active dry yeast
  • 3  tablespoons  sugar, divided
  • 1/2  cup  warm water 105º to 115º
  • 2/3  cup  milk
  • 4  cups  to 4 1/2 all-purpose flour, divided
  • 1/4  cup  vegetable oil
  • 2  teaspoons  salt
  • 2  large eggs
  • 2  or 3 tiny rectangles chocolate candy bar

Preparation

Press butter into a 10- x 8-inch rectangle on wax paper; chill.

Combine yeast, 1 tablespoon sugar, and water in a 2-cup liquid measuring cup; let stand 5
minutes.

Heat milk to 105° to 115°. Combine yeast mixture, warm milk, remaining 2 tablespoons sugar, 2 cups flour, and next 3 ingredients in a large mixing bowl. Beat mixture at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Cover with plastic wrap, and chill dough 1 hour.

Punch dough down; turn out onto a lightly floured surface, and roll into a 24- x 10-inch rectangle. Place chilled butter rectangle in center of dough rectangle, and carefully fold dough over butter. Pinch edges to seal.

Roll dough into an 18- x 10-inch rectangle; fold into thirds, beginning with short side. Cover and chill 1 hour.

Repeat rolling and folding procedure twice, chilling dough 30 minutes each time. Wrap dough in aluminum foil, and chill 8 hours.

Divide dough into 4 equal portions. Roll 1 portion into a 12-inch circle on a lightly floured surface, and cut into 6 wedges (keep remaining dough chilled). Place 2 to 3 tiny rectangles of a milk chocolate candy bar, beginning on the wide end of each croissant dough wedge, and roll up each wedge, tightly. Place, point side down, on greased baking sheets, gently curving rolls into crescent shapes. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 425° for 8 minutes or until lightly golden. Cool croissants slightly on baking sheets, and transfer to wire racks to cool. Repeat procedure with remaining dough portions.

Yield: 2 dozen

*I copied this recipe from My Recipes.  They took this recipe from Southern Living November 1996

Southern Living, NOVEMBER 1996

2 comments:

MeLi said...

Hi Robin! I'm your shinny new follower ^_^
Y'know, everytime I see this movie (which I love!) it makes me want to open my own bake shop even more!!
I have a little french-inspired bakery stand at a local farmer's market, and I have always thought about making croissants...but they're truly labor intensive to get all those flaky buttery layery goodness...and people just don't want to pay for that kinda work!...so I just make them for me, my family and friends!
This is a fab different croissant recipe than the one I've tried, so I will certainly give it a go!!

Thanks for sharing! ^_*
Meli
http://domestiquette.blogspot.com/

Robin@CrashingTheBoy'sClub said...

I know what you mean. After the movie, I wanted to learn french cuisine, especially pastries. My family has a tea parlor, so I'm well aware that there is a fine line between the value of your time and effort and what people are willing to pay for.

Let me know when you try this recipe. I would love to know how it works out for you.

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