With this simple recipe of Chocolate Croissants, you can bake croissants fuss-free at home easily!CHOCOLATE CROISSANTSIngredients½ tbsp fresh yeast2 cups refined flour + for dusting½ cup unsalted butter1 tbsp milk powder1 tsp salt2 tbsps castor sugar7-8 chocolate sticksMethod1. In a bowl, add yeast, ½ tbsp sugar, a little warm water and mix well. Set aside to activate. 2. Sieve flour in a large bowl, milk powder, salt, remaining castor sugar, and mix well.3. Add the activate yeast, sufficient water and mix well. Knead to semi-soft dough. Wrap it with cling wrap and set aside to prove. 4. On a parchment sheet, place butter in the centre and press it with a rolling pin to form a thin layer of butter. Shape it into a rectangle shape and refrigerate till firm. 5. Knock back the proved dough and lightly knead it to shape it into a round shape.6. Dust the worktop with flour and place the dough on it. Flatten it and roll it into rectangular sheet.7. Unwrap the butter from the parchment sheet and place in the middle of the prepared sheet. Fold the edges to form a parcel. Turn it upside down.8. Bang the dough with the rolling pin to lightly soften the butter, dust with some flour on top and roll it into a rectangular sheet. 9. Fold ⅓ portion of the dough to the centre and place the remaining ⅓ side to the centre overlapping the other portion. Cover it with a cling wrap and refrigerate for 15-20 minutes.10. Dust the worktop with flour, place the prepared dough sheet on it and bang it with a rolling pin to lightly soften the butter.11. Dust with flour on top and roll out into a rectangular sheet. Fold ¼ portion of the dough from both the sides and fold them together to form a book shape. 12. Cover the dough with a cling wrap and refrigerate for 15-20 minutes.13. Repeat the process alternatively 5 times for each type of the folds. Refrigerating for 15-20 minutes in between each fold.14. Bang the dough with a rolling pin to slightly soften the butter. Roll it into a sheet into 24 cm x 38 cm.15. Place a measuring scale on larger side of the sheet and cut out triangles with a base of 7 cm each.16. Take each triangle and make a slit in the centre, place a chocolate stick on it and roll it to shape like croissants.17. Place on a greased baking tray, brush with egg wash, cover with another baking tray kept upside down and set aside to prove for 15-20 minutes.18. Meanwhile, preheat the oven at 200˚C.19. Brush egg wash on proved croissants and bake for 5 minutes, reduce the temperature to 180 ˚C and bake for 10-12 minutes.20. Take it out of the oven and allow to cool slightly. Serve.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #ChocolateCroissants
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