Making Chocolate Croissants: Behind Tasty

Editorial Analysis

Reserve the One Top: http://bit.ly/2v0iast\n\n\nHere is what you'll need!\n\nHomemade Chocolate Croissants (Pain Au Chocolate)\nServings: 8 \n\nINGREDIENTS \n4 cups flour \n½ cup water \n½ cup milk\n¼ cup sugar \n2 teaspoons salt \n1 packet instant yeast \n3 tablespoons unsalted butter, softened\n1¼ cup cold unsalted butter, cut into ½-inch thick slices \n1 egg, beaten\n2 bars chocolate \n\nPREPARATION\nIn a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. \nOnce the dough starts to clump, turn it out onto a clean counter. \nLightly knead the dough and form it into a ball, making sure not to over-knead it.\nCover the dough with plastic wrap and refrigerate for one hour. \nSlice the cold butter in thirds and place it onto a sheet of parchment paper..\nPlace another piece of parchment on top of the butter, and beat it with a rolling pin. \nKeeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. \nTransfer the butter layer to the refrigerator. \nTo roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. \nRoll out each corner and form a 10-inch square. \nPlace the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. \nRoll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. \nTransfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.\nRoll out the dough on a floured surface until it’s 8x24 inches. \nFold the top half down to the middle, and brush off any excess flour.\nFold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. \nRefrigerate for one hour. \nRoll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. \nAfter the final turn, cover the dough with plastic wrap and refrigerate overnight. \nTo form the croissants, cut the dough in half. Place one half in the refrigerator. \nFlour the surface and roll out the dough into a long narrow strip, about 8x40 inches. \nWith a knife, trim the edges of the dough. \nCut the dough into 4 rectangles. \nPlace the chocolate on the edge of the dough and roll tightly enclosing it in the dough. \nPlace the croissants on a baking sheet, seam side down. \nRepeat with the other half of the dough. \nBrush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.\nPlace the croissants in a warm place to rise for 1-2 hours. \nPreheat oven to 400°F (200°C).\nOnce the croissants have proofed, brush them with one more layer of egg wash. \nBake for 15 minutes or until golden brown and cooked through. \nEnjoy warm! \n\nInspired by: http://www.finecooking.com/recipe/classic-croissants\n\n\nCheck us out on Facebook! - facebook.com/buzzfeedtasty\n\nCredits: https://www.buzzfeed.com/bfmp/videos/33442\n\n\nMUSIC\nLicensed via Audio Network