Croissants with chocolate

Croissants with chocolate recipe
#croissant #croissantrecipe
📜 Ingredients for 10 croissants:
For dough:
500 g (1 lb) all-purpose flour
20 g (0.7 oz) yeast
140 ml (4.7 fl oz) water
140 ml (4.7 fl oz) milk
60 g (1.4 oz) sugar
320 g (11 oz) butter
1 egg
12 g (0.4 oz) salt
For chocolate filling:
40 g (1.4 oz) sugar
80 g (2.8 oz) dark chocolate
80 ml (2.8 fl oz) cream
80 g (2.8 oz) butter
Day #1:
Mix together yeast, 1 tbsp of flour, milk, and 60 g (1.4 oz) of sugar. Let stand until the mixture is foamy, for 10-15 minutes.
In a bowl, sift the flour, and combine it with salt, 40 g (1.4 oz) butter, and the yeast mixture. Finally, add 140 ml (4.7 fl oz) of water. Knead the dough for about 5 minutes until soft and smooth. Finally, wrap the bowl in a plastic sheet and put it in the refrigerator overnight.
Day #2:
Cut 280 g (9.8 oz) of butter into thick slabs. Shape them on waxed paper into a solid 18x18 cm square. Cover with another layer of waxed paper. Pound it lightly until you have a solid square. Refrigerate for 30 minutes.
Melt the chocolate with the cream over a bain-marie. Then, add 40 g (1.4 oz) sugar and 80 g (2.8 oz) butter, transfer into a small bowl and let cool in the refrigerator.
Prepare ~6 tbsp of flour for dusting.
Remove the risen dough from the refrigerator. Use the rolling pin to form a 26x26 cm (10x10 inches) square. Remove the butter from the refrigerator, remove the parchment paper, and put the butter in the middle of the dough, so that it's turned 45 degrees. Then, fold all overlapping edges of the dough over the butter, so each point of the dough reaches the center of the butter. Lightly press the edges to seal the seams.
Roll out the mixture into a 20x60 cm (8x23 inches) rectangle. Fold the left and the right part onto one another (letter style). Constantly remove dusty flour from the dough with a brush. Wrap it in a plastic sheet and put in the refrigerator for 30 minutes.
Repeat the whole process twice - first, rotate the dough 90 degrees, so that the folding is at the bottom, roll it out into a 20x60 cm (8x23 inches) rectangle, fold, wrap in a plastic sheet, and let it cool for 30 minutes. Finally, put it in the refrigerator overnight.
Day #3
On a floured surface, roll out the dough into a 100x20 cm (40x8 inches) rectangle. Using a knife, divide it into 10-12 rectangles. You can make either pointy or dull tips.
Elongate each triangle to 25 cm (9.8 inches). Make a small cut in the middle of the base. Spread the bottom part with 1-2 tsp of chocolate filling. Roll the triangle into a croissant, starting from the base, first slightly to the sides, and then straight.
In a small bowl, beat one egg with 1 tbsp of water.
Transfer the croissants onto the baking tray. Make sure you keep enough space between them. Brush them with an egg wash and cover them with parchment paper (carefully, as the dough is very sticky). Let the croissants proof in a warm place (22-25°C / 71-77°F) for about 90 minutes.
Preheat the oven to 190°C / 370°F.
Uncover the croissants, brush them with an egg wash again, and bake them at 190°C / 370°F for 6 minutes, and then at 160°C / 320°F for 10 minutes.
Let them rest for at least five minutes before eating.