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Chocolate Chip Croissants
Author/Submitted by:
Servings: 24
Categories:
Chocolate
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Desserts
Ingredients:
1.50 c Butter or margarine, softene
0.25 c Flour, unsifted, all-purp
0.75 c Milk
2.00 tb Sugar
1.00 ts Salt
0.50 c Very warm water (105-115
2.00 pk Active dry yeast
3.00 c Flour, unsifted, all-purp
12.00 oz Chocolate chips
1.00 Egg yolk
1.00 tb Milk
Directions:
With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed
paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat
3/4 cup milk; stir in 2 tbl sugar, salt to dissolve. Cool to
lukewarm. Sprinkle water with yeast; stir to dissolve. With spoon,
beat in milk mixture and 3 cup flour until smooth. Turn on lightly
floured pastry cloth; knead until smooth. Let rise, covered, in warm
place, free from drafts, until doubled -- about 1 hour. Refrigerate
1/2 hour. On lightly floured pastry cloth, with stockingette-covered
rolling pin, roll into 14x14 rectangle. Place butter mixture on half
of dough; remove paper. Fold other half over butter; pinch edges to
seal. With fold at right, roll from center to 20x8. From short side,
fold dough into thirds, making 3 layers; seal edges; chill 1 hour
wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2
hour. Repeat. Chill overnight. Next day, roll; fold twice; chill
1/2 hour between. Then chill 1 hour longer. To shape: cut dough into
4 parts. On lightly floured pastry cloth, roll each into a 12-inch
circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate
chips -- be careful to leave a 1/2-inch margin all around and not
overstuff with the chips. Roll up beginning at wide end. Form into a
crescent. Place point side down, 2" apart on brown paper on cookie
sheet.
Cover; let rise in warm place, free from drafts until double -- 1
hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl
milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more
or until croissants are puffed and browned. Cool on rack for
10minutes.
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