Chocolate Dipped Croissants
Fluffy and buttery croissants dunked and drizzled with Beyond Good chocolate.
INGREDIENTS
500 g All Purpose Flour
62 g Granulated Sugar
10 g Active Dry Yeast
90 g Whole Milk, cold
100 g Unsalted Butter, at room temperature
10 g Sea Salt
140 g Water, cold
255 g Unsalted Butter, cold
1 Lg Egg + 1 Egg Yolk
2 Bars of Beyond Good Chocolate (We like using our 70% Pure Dark and 92% Pure Dark bars)
METHOD
The night before - In the bowl of a stand mixer with the dough hook attachment, mix the flour, sugar, yeast, salt, cold milk, room temperature butter, and cold water. Once combined, knead on medium-high speed for 10 minutes.
Roll out onto a lightly floured surface into a rectangle about 8X10 in. Wrap in plastic wrap and put in the fridge overnight.
The next morning, place the cold butter between some parchment paper and roll out so you have 1 slab of butter about 7X8 in. Place the butter and the dough in freezer for 15 minutes. Take the dough out of the freezer and roll out on a very lightly floured surface to roughly 8X15". Place the slab of butter on one side of the dough and fold the other side over, encasing the butter in the dough. Pinch the sides to seal, making sure no air bubbles get trapped. Roll out the dough to 8X15" Roll only in 1 direction, lengthening the dough rather than widening it. The dough should be about 1/4" thick. Try to keep the edges straight and use your hands to square off the corners.
Now to fold the dough. Make sure to dust off any excess flour. Take 1/3 of the dough and fold it onto itself so that 2/3 of the dough is covered, then take the remaining unfolded dough and bring it up to touch the edge you've already folded. One side of the seam will be longer than the other. Then fold the dough in half. Now you have a long rectangle with 4 layers. Wrap in plastic wrap and freeze for 15 minutes.
Place the dough in front of you so that the long open seam is to your right. Roll the dough to about 8X15". Use as little flour as possible and remove any excess.
Fold the dough letter style. (fold 1/3 of the dough on itself, then fold the remaining 1/3 on top of that.) The dough will be a long rectangle with 3 layers. Wrap again and freeze for 15 minutes.
Roll the dough into a rectangle about 26X12" then use a pizza cutter to trim the edges off by about 1/4" all the way around. Take two opposite corners of the dough and pull gently so the sides of the rectangle are at a slight diagonal. Use a sharp knife to make marks about every 3 inches apart on each long side.
Cut the dough into triangles about 3" wide and 8-9" long. Place the triangles on a cookie sheet and freeze for 10 minutes.
Prepare the egg wash by whisking the egg and egg yolk in a small bowl.
Take the croissant triangles from the freezer and make a small cut in the center of the long side about 1/4" long. Roll the triangles into croissants starting with the long side. Tuck the point underneath so it doesn't unravel while baking. Place the croissants on 2 parchment lined cookie sheets. Leaving space in between as they will triple in size as the rise.
Brush each croissant with the egg wash. Let rise in your oven fro 1 hour. Pro tip - Place a dish with boiling water in the bottom of the oven while the croissants rise. This will help with the rise and keep the croissants extra soft.
Remove croissants from oven and preheat to 375 degrees. Brush the croissants with the egg wash a second time.
Bake for 16-18 minutes, or until golden brown.
While the croissants bake, melt the chocolate in a glass bowl over the top of a sauce pan filled with 3 inches of water. Heat on medium until the chocolate is melted and smooth.
Dunk or drizzle the warm croissants in the chocolate and serve immediately.