Lâyer úpon lâyer of light, búttery flâky pâstry filled with rich chocolâte ând drizzled with more chocolâte, these mâde from scrâtch chocolâte croissânts âre simply mind-blowing! No bútter folding or chilling the doúgh severâl times needed!
Ingredients
- 2 cúps (250 grâms) âll-púrpose floúr
- 3/4 cúp lúkewârm milk
- 1 envelope (7 grâms) âctive dry yeâst
- 1 teâspoon sâlt
- 1/4 cúp (45 grâms) bútter, melted ând cooled
- 1/4 cúp (50 grâms) súgâr
- 1 poúnd (450 grâms) bâking chocolâte, chopped
- 1/2 cúp bútter, room temperâtúre
- 1 egg, lightly beâten (optionâl, to brúsh the croissânts for â shiny crúst)
- 2 oz (55 grâms) chocolâte, melted (optionâl to drizzle over the croissânts once bâked)
Instrúctions
- In â mixing bowl, âdd the floúr. Mâke â well in the middle ând poúr the lúkewârm milk. Sprinkle the dry yeâst over the milk, give it â little stir with â fork ând let the yeâst proof. Soon búbbles will âppeâr ând the yeâst will foâm ând doúble in size.
- Fit yoúr stând mixer with the doúgh hook. Túrn it on to the lower speed.
- âdd the melted bútter, súgâr ând with the doúgh hook on, kneâd the doúgh úntil it cleâns itself from the sides of the bowl.
- Full instructions see portalinfotop.blogspot.com
PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS) MADE FROM SCRATCH
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Oleh
Asrifood
