1
Rolldoughona lightlyfloured
sheetof bakingpaperintoa
square.Liftcoldbrownbutterfrom
pan;foldplasticwrapoverbutterto
enclose.Poundbutterwitha rolling
pinuntilpliable.Placebutteron
doughwiththecornersof thebutter
touchingthemidpointof sides.
Foldcornersof dough over to
enclose thebutter.2
Rolldoughoutto a 25cmx 50cm
rectangle.Folddoughintothirds
bybringingthebottomthirdoverthe
middlethird,thenthetopthirddown
to coverthefoldeddough.Turn
pastryaquarterturnto theright.Roll
outtoa rectangleagain;repeatfolds,
turningandrollingonemoretime.
Chill.Repeatrolling,foldingand
refrigerating two more times. Chill.3
Placea lengthof chocolateleftof
centreononerectangle;chocolate
cangorightto theedges.Folddough
overto meetthecentre.Addanother
lengthof chocolateonotherside;roll
doughcompletelyto enclose.Repeat
withremainingdoughandchocolate;
place seam-side down on trays.4
Brushcroissantswithbeaten
egg,beingcarefulnotto brush
cutpastrylayers.Allowto stand
for 5 minutesthenbrushagain.
(Brushingtwicewillgivethe
croissantsa lovelyburnished
colour.)Bakecroissantsuntil
puffedand golden. Serve warm.TEST
KITCHEN
COOKING
SCHOOLSTEPby STEP
TEST
KITCHEN
NOTES
Thisrecipeis fairly
technical,butcanbe
brokendown,taskbytask,
tobecompletedover
1-2daysif youlike.It
requiresa relativelyshort
amountofpreptimeand
farmoretimerestingthe
pastryateachstage.The
devotionis worthit!
Brownedbutteris a simple
technique,achievedby
cookingbutteruntilthe
waterevaporatesandthe
milksolidsaretoastedto
anut-likeflavour,that
givesourpainauchocolat
(chocolatecroissants)
a deliciousflavouredge.
Thesecroissantsarebest
bakedondayofserving,
andcanbefrozen for up
to 1 month.AWW FOOD•ISSUE FIFTY TWO 99
Chocolate Croissants