Ingredients:
-310 gr. butter (82% fat) room temperature
-1/2 kg flour
-1 KOF. L. sugar
-1 egg
-1 KOF. tsp salt
-60 ml. of warm water
-250 ml milk + 2 tbsp
-vegetable oil
-25-30 gr. alive or 9 grams. dry yeast
-100-150 gr. dark chocolate
-1 KOF. tsp salt
-60 ml. of warm water
-250 ml milk + 2 tbsp
-vegetable oil
-25-30 gr. alive or 9 grams. dry yeast
-100-150 gr. dark chocolate
Preparation:
In a small deep bowl, dilute with warm water crushed live or dry yeast, allow them to stand in the heat 6-7 minutes.
Added to diluted the yeast with the sugar and 250 ml. warm milk, mix and leave in the warmth to come.
The flour mixed with salt, add the butter (60 gr.).
Grind the flour with the butter with your hands until you get small crumbs.
If the yeast has come, doing in the middle of the crumbs of butter and flour hole and pour the yeast in there and knead the dough. When the dough is well detached from the walls of the bowl, put it on the floured table and knead for 5 minutes. The mixed dough should be soft, silky, does not stick to hands. Roll it into a ball and put in greased with a thin layer of sunflower oil a bowl, coat the dough in oil on all sides, Satyam the bowl with cling film or cover with a towel.
The bowl (or pan) with the dough put an hour and a half in a warm place until the dough is well approached.
When the dough is ready, it is necessary to press down with a clenched fist hand.
After 5 minutes of kneading on the table the dough again, roll into a ball, put in a bowl and leave for another 1 hour, tighten the wrap or covering with a towel.
After an hour the dough again abenaim, knead it on the table, formed from a thick rectangle. And, wrapping this rectangle with all sides in plastic wrap, put it in the fridge for 30 minutes.Chilled dough out of the fridge and roll out netolko rectangle to the size of 16×32 cm
On 2/3 of the rolled dough spread the remaining butter (250 gr.), knife distribute it over the surface, leaving margins on the edges of 2 cmIn a small deep bowl, dilute with warm water crushed live or dry yeast, allow them to stand in the heat 6-7 minutes.
Added to diluted the yeast with the sugar and 250 ml. warm milk, mix and leave in the warmth to come.
The flour mixed with salt, add the butter (60 gr.).
Grind the flour with the butter with your hands until you get small crumbs.
If the yeast has come, doing in the middle of the crumbs of butter and flour hole and pour the yeast in there and knead the dough. When the dough is well detached from the walls of the bowl, put it on the floured table and knead for 5 minutes. The mixed dough should be soft, silky, does not stick to hands. Roll it into a ball and put in greased with a thin layer of sunflower oil a bowl, coat the dough in oil on all sides, Satyam the bowl with cling film or cover with a towel.
The bowl (or pan) with the dough put an hour and a half in a warm place until the dough is well approached.
When the dough is ready, it is necessary to press down with a clenched fist hand.
After 5 minutes of kneading on the table the dough again, roll into a ball, put in a bowl and leave for another 1 hour, tighten the wrap or covering with a towel.
After an hour the dough again abenaim, knead it on the table, formed from a thick rectangle. And, wrapping this rectangle with all sides in plastic wrap, put it in the fridge for 30 minutes.Chilled dough out of the fridge and roll out netolko rectangle to the size of 16×32 cm
The dough is folded three times. First bend up the edge of the dough (1/3) without oil, the parts of the test pulls to get a smooth rectangle. Each time the folding test, preferably with a brush to brush away any excess flour.
Then bend up the edge of the dough with oil, too, pulling on the corners.
The edges are slightly pressed and proslaivaet the dough further. To do this, turn it 90º and roll out (advance) and to ourselves (back), trying again to roll it to the size 16×32 cm
The dough for croissants again folded three times (by the book), close it from all sides with cling film and put for 30 minutes in the refrigerator.
Chilled dough roll out again in the direction from itself to itself.
Again fold his owner three times.
Again, turn 90º and roll out in length, as in previous times.
And again folded three times (by the book) the dough for croissants with chocolate. Total, this is the fourth folding. Yeast puff pastry for croissants ready. Wrap it from all sides in plastic wrap and put for 45 minutes or until next day in fridge. Can it and freeze.
Coming up in the refrigerator, take out the dough, remove the film and roll out to a rectangle of size 35×53 cm.
Cut the dough in half lengthwise, then each half cut into triangles. The base of the triangles I have 9-10 cm, But You can make croissants and other size.
Chocolate broken or cut into pieces.
The egg. The yolk separated from the protein and mix with 1 tbsp milk, and the protein put in the refrigerator.
The croissants turn one at a time, rest the dough at this time, cover with foil or polotenechko. Each triangle of dough is stretchable in length and width in the corners, in the middle of the short side make a small incision. Tassel looked like the excess flour and if the dough is a little dry, so when baking it is not cracked, wetted it with cold water (also with a brush).On the triangle test, we put pieces of chocolate (as shown, chocolate you can put more). Cut edges are folded on top of chocolate, directing them in opposite directions.
Turn the croissant towards the top of the triangle.
Thin brush lubricates the acute tip of the triangle with egg yolk, whipped with milk to the croissant during baking turned around. Turn the croissant completely, give it a Crescent shape, turning down the edge to the center.
Twisted croissant with chocolate spread on greased with vegetable (sunflower) oil a baking sheet, leaving between them a wide berth. Lubricates them with cold water, cover with foil or a towel and leave to come at room temperature 1 hour. Do not put the croissants to rise in a warm oven, as warm oil will flow out, and the layers will not work.
To the remaining yolks add the protein and 1 tbsp milk, whisk. This mixture lubricates the fork and croissants (I have croissants so well approached, that part had to pass on another baking tray).
Preheat the oven to 220º, we place the croissants. After 3-4 minutes, reduce the heat to 180º and continue baking them for another 15-20 minutes to a delicious glow. The baking process from time to time monitor, looking through the oven door. The croissants are ready take out of oven, remove from baking sheet.