Croissant with chocolate

Description

A croissant (In French: croissant pronunciation: [kʁwa.sɑ̃]) is a buttery pastry which is made using yeast-leavened laminated dough and is originated from Austria. The croissant was named for its crescent shape. It is made with yeast-leavened flour which then is covered with butter, rolled and folded several times, then rolled into a thin sheet. This process is essential for getting layered, flaky texture which is the main feature of croissant.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly from 2-4 centuries. Croissants have long been a staple of Austrian, and French bakeries and pastries, but the modern croissant was developed in the early 20th century. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, nowadays as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. Croissants are a common part of a continental breakfast in many European countries.

To make a croissant you need:

1. 5 eggs
2. Chocolate – 250g
3. Sugar – 25g
4. Flour – 1kg
5. Milk – 50g
6. Salt – 10g
7. Baking powder – 10g
8. Butter – 500g
9. Vanilla – 5gVanilla – 5g

Dough preparation: Place 1kg of flour, 10g of salt, 25g of sugar, 5 eggs, 50g of milk, 6g of baking powder, 500g of butter and knead for 30 minutes. Shape the dough into a rounded shape, and let it rest for 20 minutes. Take it out and spread butter on it, then fold it and refrigerate for 1 hour. Repeat this process 2 more times. After folding the dough for the 3rd time, put the dough in the refrigerator for 24 hours.

Take the dough the next day, flatten it lengthwise, cut it into diamond shapes and smear chocolate on top of it. Fold the dough into a roulette shape, cut it into the desired sizes, transfer the rolls onto a baking pan, and place it in the oven. Bake at 200 degrees.