About this recipe:Otherwise known as chocolate croissants - the entire family will love these! Using the bread machine saves some time.
60ml warm water
310g bread flour
2 tablespoons dried skimmed milk
1 tablespoon caster sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 1/2 teaspoons fast action yeast
120g butter, softened
1 egg yolk
1 tablespoon milk
1kg plain chocolate, broken into pieces
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Cook:15min › Extra time:3hr › Ready in:4hr
Pour the water into a bread machine pan; add the flour. Sprinkle the dried milk over the flour. Place the sugar, salt and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
Meanwhile, lay out a sheet of greaseproof paper or parchment. Shape the remaining 120g of butter into a 7x12cm rectangle on the parchment; wrap and chill until ready to use.
Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 20x30cm rectangle. Place the butter on half of the dough, leaving a 1cm border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
Roll the dough out to a 15x35cm rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with cling film and refrigerate for 20 minutes.
Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 15x35cm rectangle, and fold into thirds. Cover with cling film and chill for 20 minutes.
Repeat step 5, chilling for 30 minutes.
In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
Roll the dough out into a 30x50cm rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
Place the pastries onto the prepared baking trays; cover with greased cling film and allow to rise in a warm place until they have doubled in size, about 30 minutes.
Preheat oven to 200 C / gas 6.
Brush the top of the pastries with the remaining egg yolk mixture.
Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking trays, then transfer pastries to wire racks. Serve warm or at room temperature.
be careful of weight and other conversion. seen other recipe with 138 degree c ouch 1 kg chocolate that will be more chocolate than pastry so be aware. and yeah i do them in 2 days, and i wait 1 hour in the fridge before rolling far more easier when the dough is well cold. i use chocolate bars, but well it is not rock science to make. the butter the easy way is to have it in the freezer for 1 hour, then sandwich the hard butter between 2 parchment part using rolling pin taping lightly it to go further it takes time and if the butter start to run put in the fridge and start again when you roll the butter to the dough and yes 3 times roll with 1 hour in the fridge between roll. - 20 Aug 2016