BROWN-BUTTER
CHOCOLATECROISSANTS
PREP+ COOKTIME1 HOUR 40 MINUTES
(+REFRIGERATION&STANDING)MAKES 12
340gunsaltedbutter,chopped
300gdarkchocolate(70% cocoa)
1 egg,beatenlightly
CROISSANTDOUGH
3 teaspoons(10g)driedyeast
2 tablespoonscastersugar
11/3 cups(330ml)milk,warmed
3¼cups(485g)plainflour
2 teaspoonsseasaltflakes
30gunsaltedbutter,chopped
1 Linea 20cmsquarecakepanwith
plasticwrap,extendingthewrap
5cmabovetheedges.Heatbutterin
a mediumsaucepanovermedium
heatuntilmelted;cookfor8 minutes,
swirlingpanoccasionally,oruntil
browned; cool for 10 minutes. Pour
5 Cutchocolateinto 24 1cmx 10cm
lengthsusinga sawingactionwith
a finelyserratedknife(ifchocolate
breaks,justdivideit into 24
portions).Linetwolargeoven
trayswithbakingpaper.
6 Cutdoughinhalf.Rolleachhalf
ofdoughintoa 30cmsquare.Trim
edgestoreveallayers.Cuteach
squareinhalf,thencuteachhalf
intothree;youwillhavea total
of 12 rectangles, about 10cm
x 15cmeach.
7 Placea lengthofchocolateleftof
centreona rectangle(chocolatecan
gorighttotheedges).Foldedgeof
doughoverchocolatetomeetthe
centre;placeanotherlengthof
chocolateonotherside,thenroll
doughcompletelytoenclose.Repeat
withremainingdoughandchocolate.
Placeseam-sidedownontrays.
Coverlooselywithoiledplasticwrap.
Standina warmplacefor1 houror
untildoughispuffyandsprings back
a littlewhenpressed.
8 Preheatovento200°C/180°Cfan.
Brushcroissantswithegg,being
carefulnottobrushcutpastrylayers.
Standfor5 minutesthenbrushagain.
9 Bakecroissantsfor8 minutes.
Reduceoventemperatureto
180°C/160°Cfan;bakefor
a further 20 minutesor until
puffed and golden.CROISSANTDOUGH
Combineyeast,sugarandmilkina
largebowl.Cover;standina warm
placefor 10 minutesoruntilmixture
isfrothy.Placeflourandsaltin
a largebowl;rubinbutterwithyour
fingertips.Makea wellinthecentre.
Addyeastmixture;usinga butter
knife,cuttheliquidthroughto
bringmixturetogether.Kneadfor
2 minutesona lightlyflouredsurface
oruntila tackydoughforms.Patout
toa roughsquare.Wrapinplastic
wrap; refrigerate for 1 hour.butterintopan.Refrigerate for
1½hoursoruntilfirm.
2 Meanwhile,makecroissantdough.
3 Turncroissantdoughontoa very
lightlyflouredsheetofbakingpaper.
Rolldoughintoa 30cmsquare.Lift
coldbrownbutterfrompan;fold
plasticwrapoverbuttertoenclose.
Usea rollingpintopoundbutter
untilbutterispliableandsoftened.
Unwrapbutter.Placebutterondough
withthecornersofthebutter
touchingthemidpointofeachside
ofthedough.Foldcorners of dough
overtoenclosebutter.
4 Rolldoughintoa 25cmx 50cm
rectangle.Folddoughintothirdsby
bringingthebottomthirdoverthe
middlethird,thenthetopthirddown
tocoverthefoldeddough.Turn
pastrya quarterturntotheright.
Rollouttoa rectangleagain;repeat
folds,turningandrollingonemore
time.Coverwithplasticwrap;
refrigeratefor 30 minutes.Repeat
rolling,foldingandrefrigeratingtwo
more times. Refrigerate for 30 minutes.Chocolate Croissants
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