Trivia:According to Wikipedia, Croissants or crescent shaped breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times.
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Chocolate Croissant Recipe
The recipe below uses a bread machine. To modify this recipe to make it by hand, increase the water to 3/4 cups. Also, proof the yeast.
1/4 cup warm water
2 1/4 cups bread flour
1/2 teaspoon of sugar
2 tablespoons skim milk powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter at room temperature (first amount)
1 1/2 teaspoons instant yeast
1/2 cup butter at room temperature (second amount)
1 egg yolk
1 tablespoon milk
8 (7 ounce) bars of a chocolate candy bar, chopped up
8 ounces semisweet chocolate chunks
a. Add the water and bread to your bread maker. Scatter the skim milk powder on top. Put the sugar, salt and the first amount of soft butter in the pan's corners. Poke a hole in the center of the flour mixture. Sprinkle the yeast in this hole. Select the regular dough setting and run the machine. If you are not using a bread machine, stir by hand or use your mixer.
b. While the dough is mixing, place a strip of waxed paper or parchment paper on a flat surface. Put the second amount of soft butter onto this paper. Spread the butter out to form a rectangle that is about three inches by five inches in size. Wrap this up and place in the refrigerator.
c. When you are ready to roll the dough, retrieve this butter from the cooler and let it soften a little while you work. Sprinkle flour over a surface. Place the beaten croissant dough on this surface and roll it out. Shape a rectangle that is about eight inches by twelve inches. Spread the butter over one half of this dough but be sure to leave one-half inch border of dough on three sides. Fold the dough over. Press to seal the edges.
d. Roll the croissant dough again, forming a rectangle that is six inches by fourteen inches. Fold it up in thirds, folding from the 14 inch end, the way you would fold up a business letter to insert in an envelope. Place a plastic wrap over the top and put in the cooler for about twenty minutes.
e. Flour a surface again. Put the chilled dough on this surface so you are looking at the folded end.
f. Again, roll your chocolate croissant dough out to form a rectangle that is 16 inches by fourteen inches. Again fold up like a business letter, cover and refrigerate for twenty minutes.
g. Repeat this last step again. This time, chill the dough for half an hour.
h. In a different container, mix the egg yolk and the milk together.
i. Oil two baking sheets. Place the dough on a surface and roll into a rectangle that is twelve inches by twenty-one inches. Cut this dough into nine equal rectangles.
j. Using the chocolate, spread equal amounts over each of the nine rectangles. Brush the egg and milk mixture around the edges of all rectangles. Save a little egg-milk for use later.
k. Starting at the short end, roll the croissant dough around the chocolate -- somewhat the way you would roll a cabbage roll if you have ever made such an item.
At this point, you can opt to press the edges to seal them, or leave them unsealed. If you leave the edges unsealed, the chocolate filling will be visible and the croissants will more closely resemble a store bought pastry.
l. Put your croissants on the baking sheet. Cover and let rise for about half an hour. They should double in size.
m. Preheat the oven to 400°F.
n. Brush the rest of the egg-milk over the top of the pastries and place in oven.
Bake them for about fifteen minutes, but watch near the end. It could take less time. Remove your croissants from the oven and let them remain on the baking sheet for a few minutes. At that point, place on them wire racks to continue cooling.
These chocolate croissants are good served with cafe au lait.