Appliance: Gaggenau Single Oven
Cook time: 25 Minutes
Dough proving: 45 Minutes
Function: Hot Air
Servings: 4

Ingredients:
Flour 200g
Sugar 20g
Dry Yeast 10g
Dark Chocolate sticks 100g
Salt 5g
Warm milk 110ml
Butter 110g
Flour 50g
Rolling Method: (Book fold) 		Directions:

  • In a small bowl, add yeast and sugar in warm water, keep it aside.
  • In a separate bowl sieve flour along with salt and add yeast water to make a soft dough. Keep the dough for 45 minutes for proving.
  • For preparing butter lamination, mix butter and flour together, spread it on cling wrap in a square shape and keep it in the refrigerator for chilling.
  • Once the dough is proved, roll it in a rectangular shape and place butter on its 1/4th portion. Fold it by giving book fold and keep it in the refrigerator.
  • Repeat the process of chilling and rolling thrice.
  • After the 3rd fold, roll the laminated dough in a rectangular shape and cut it into long and big triangles. Place the chocolate stick on one side of the triangle and roll it towards the edge.
  • Keep the rolled croissants for proving. Bake it for 15-18 minutes at 180°C.
  • Once it is baked with golden brown colour, remove and brush it with oil.
  • Serve warm.

“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”

– Madam Benoit.