Friday, January 28, 2011

Sweets for Friday!

I love to bake and share my sweets! I'll post my resource if I can with you so you can try these yummy tasty treats as well! Now the hard part.. deciding what to share first!!!

My all time favorite Chocolate Croissant (you must say that with a french accent)
I use my bread machine to make the dough because its sooo much easier!

2/3 cups Water
2 Large Eggs
2-1/4 Cups Bread Flour
3/4 Cups All-Purpose Flour
3Tbsp. Sugar
3Tbsp. Dry Milk
1tsp. Salt
3 Tbsp. Butter no substitution!!
1-1/2 tsp. Active Yeast (2 tsp Active Yeast if you want to use the Quick dough cycle)
additional 1 cup butter
Chocolate chip/bar you want to use.

Follow your bread machine instruction on dough cycle and make your dough.
(don't put the additional 1 cup butter  or the chocolates in yet!!)

1. Remove the dough from the pan. Put into greased bowl. Cover with plastic wrap . Place in the refrigerator and allow to rest 30mins.

2.  While the dough is resting in the fridge take a cold butter and slice it, put it between wax paper and then take a rolling pin and hit it then roll it out to thin sheet of butter. put it back in the refrigerator to chill, take the rested dough and Roll it into 20X14 in. rectangle on a lightly floured surface.  Take the butter sheets off the wax paper and put it on the 2/3 of the dough, fold it in thirds, starting with the unbuttered 1/3 over the center 1/3, then fold over to the last 1/3.  Take a rolling pin and roll the folded dough again, roll the dough again, and fold again.  wrap it in plastic wrap and put it back in the refrigerator to chill and rest for 1 to 2 hours (very important to chill the butter)

3 Roll it out, fold  roll it out fold, and roll it out and fold again. wrap it in plastic and place in refrigerator again for 1 to 2 hours or even overnight. (I usually make the dough at night and make the croissants the next day)

4. Cut dough into 3 pieces. roll each piece to 1/4 inch thick. Cut it in to small rectangle (about 8 pieces) then on the edge you place chocolate (chips, bar, etc it can be semi sweet, milk chocolate, or dark its what you want) across the short side and roll it. brush a little egg wash on the end to seal it. place them on partchment paper lined baking sheet, flaten it a little so its not so round.

5. let rise about 40-50 mins or until size doubles.

6. Bake at 375F oven for 10-15 mins or until golden brown and flaky.

7. once cooled melt some chocolate pieces and drizzle over the flaky croissants.

makes abour 24 depending on the size.

1 comment:

  1. Looks sooooo good, Miyuki-san!! I'm not sure if I can do it, but I will try this one some day!! Thanks for sharing!