Croissants with chocolate
310 gr. butter (82% fat) at room temperature
1/2 kg flour
1 KOF. L. sugar
1 KOF. L. salt
60 ml. of warm water
250 ml milk + 2 tbsp
25-30 gr. live or 9 gr. dry yeast
100-150 gr. dark chocolate
In a small deep bowl dilute with warm water live or crumbled dry yeast, allowed to stand in the heat 6-7 minutes.
Added to dilute sugar and yeast 250 ml warm milk, stir and leave in a warm approach.
To flour, mixed with salt, add oil (60 gr.).
Fray the flour and butter with hands until a small crumb.
If the yeast has already come, make in the middle of the chips from the oil and flour a hole and pour the yeast in there, kneading the dough. When the dough is well separated from the walls of the bowl, put it on a floured table and knead for about 5 minutes. The mixed dough should be soft, silky, not sticky. Roll it into a ball and put in greased with a thin layer of sunflower oil a bowl, coat the dough in oil on all sides, Satyam the bowl with cling film or towel close.
The bowl (or pan) with the test set for an hour and a half in a warm place so the dough was a good fit.
When the dough is ready, it should knead clenched hand.
After 5 minutes of kneading on the table, roll the dough again into a ball, put in a deep bowl and leave for 1 hour, tightening the wrap or covering with a towel.
After an hour the dough again abenaim, knead it on the table, formed from thick rectangle. And turning this rectangle with all sides in plastic wrap, put it in the fridge for 30 minutes.
Chilled dough is removed from the refrigerator and unsubtle roll out the rectangle to the size 16×32 cm
2/3 square rolled dough spread remaining butter (250 gr.), knife distribute it over the surface, leaving indents on the edges of 2 cm.
Fold the dough three times. First, fold the top edge of the dough (1/3) without oil, the corners of the dough stretch to get a smooth rectangle. Each time folding the dough preferably with a brush to brush away any excess flour.
Then fold the top edge of the dough with oil, is also pulling on the corners.
Edges are gently pressed and prosleeves the dough further. To do this, rotate it 90º and roll away from you (forward) and (backward), trying again to roll it to the size 16×32 cm
The dough for the croissants again folded three times (the book), close it from all sides with cling film and leave it for 30 minutes in the refrigerator.
Chilled roll out the dough again in the direction from yourself and to yourself.
Again putting his book three times.
Again, turn 90º and roll out into lengths, as in previous times.
And again fold it three times (the book) the dough for the croissants with chocolate. Total, this is already the fourth folding. Leavened puff pastry for croissants ready. Carefully wrap him in plastic wrap and put in 45 minutes or until next day in fridge. Can it and freeze.
Coming up in the fridge the dough out, remove the foil and roll out a rectangle to the size of 35×53 cm.
Cut the dough in half lengthwise, then each half cut into triangles. The base of the triangles I have 9-10 see But You can make croissants and other size.
Break the chocolate or cut into pieces.
Break the egg. The yolk separated from the protein and mix with 1 tbsp milk, and the protein we put in the refrigerator.
Croissants turn one, the rest the dough at this time, cover with foil or towels. Each triangle of dough is stretched in length and in width at the corners, in the middle of the short side make a small incision. Brush brush off the excess flour and if the dough is a little dry, so it when baking is not cracked, wetted it with cold water (with a brush).
The triangle of the dough spread the chocolate chips (as shown, chocolate can be placed and more). The edges of the incision bend chocolate on top, sending them in opposite directions.
Fold the croissant towards the top of the triangle.
Thin brush lubricates the acute apex of the triangle yolk, beaten with milk, to make the croissant pastry was not developed. Fold the croissant completely, give it a Crescent shape, crooking the edge to the center.
Twisted croissants with chocolate spread on greased vegetable (sunflower) oil a baking sheet, leaving between them a lot more room. Grease them with cold water, cover with foil or a towel and leave to come at room temperature for 1 hour. You should not put the croissants to rise in a warm oven, as warm oil will flow out, and the layers will not work.
The remaining pour yolk protein and 1 tbsp milk, whisk well. This mixture lubricates the surface of the risen croissants (croissants I so well came that some had to transfer to another baking sheet).
Preheat the oven to 220º, croissants. After 3-4 minutes, reduce the heat to 180°, and continue baking them for another 15-20 minutes to a delicious blush. The process of baking from time to time monitor, looking through the oven door. Ready croissants take out of the oven, remove from baking sheet.
Serve with chocolate croissants to the table can be hot or cold, with tea or coffee. You can serve them for Breakfast, daily afternoon tea or to take along on nature.