Ingredients
Scale
- 500g all-purpose flour
- 10g salt
- 10g sugar
- 10g active dry yeast
- 300ml cold water
- 250g unsalted butter (for laminating)
- 200g dark chocolate (chopped)
- 1 egg (for egg wash)
Instructions
- In a mixing bowl, combine flour, salt, sugar, and yeast. Gradually add cold water and mix until a dough forms. Knead for about 10 minutes until smooth; let rest for 30 minutes.
- Roll out the dough into a rectangle and place cold butter in the center. Fold the dough over the butter and roll it out again to encase it completely. Repeat this folding and rolling process three times, chilling between folds.
- Roll out the laminated dough into another rectangle and cut into triangles. Place chocolate at the base of each triangle and roll tightly towards the tip.
- Allow croissants to proof for about an hour until doubled in size. Preheat oven to 200°C (400°F). Brush with an egg wash and bake for 15-20 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (80g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg