Chocolate Croissant

Ingredients

• 500g All-purpose flour
• 60g Sugar
• 10g Salt
• 10g Fresh yeast
• 200ml Cold water
• 50g Soft butter (for dough)
• 250g Cold butter (for laminating)
• 150g Dark chocolate (batons)
• 1 Egg (beaten, for egg wash)

Instructions

1. For the dough, mix flour, sugar, salt, and yeast in a large bowl. Add cold water and soft butter, and knead until a smooth dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.
2. Roll out the cold butter for laminating between two sheets of parchment paper into a rectangle (approx. 15x20cm). Roll out the dough into a rectangle twice the width of the butter. Place the butter slab on one half of the dough, fold the other half over, and seal the edges tightly.
3. Roll out the dough again into a long rectangle. Fold one-third of the dough from one side to the center, then fold the other third over (single turn). Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
4. Repeat this process (rolling, folding, chilling) two more times, for a total of three single turns. After the last turn, chill the dough for at least 1 hour.
5. Roll out the dough into a rectangle approximately 30x40cm and cut into twelve equal rectangles. Place two chocolate batons on each rectangle and roll up from a short side.
6. Place the pain au chocolat on a baking sheet lined with parchment paper, cover with a damp cloth, and let proof at room temperature for 1-2 hours until visibly risen.
7. Preheat the oven to 190°C (375°F). Brush the pain au chocolat with the beaten egg and bake for 15-20 minutes until golden brown and cooked through.

Nutrition