Chocolate Croissants 🥐

Chewy chewy snackiiiiiiieeeeeeeeeeee😋😋, ohhh yea, you might as well have it with a cold/warm glass of milk🥛.
Chocolate Croissants 🥐
Chewy chewy snackiiiiiiieeeeeeeeeeee😋😋, ohhh yea, you might as well have it with a cold/warm glass of milk🥛.
Steps
- 1
Here’s the pic for the ingredients
- 2
In a clean bowl pour in your flour/salt/sugar/ and yeast, whisk gently to combine. NB: salt/sugar/yeast each should be at the side of the bowl, not overlap
- 3
Now, bring out your frozen butter from the freezer and grate directly to your bowl of flour. Maintain the pea sized by mixing gently with a blunt spoon.
- 4
Now, pour in your warm milk, and mix lightly to maintain the butter shape. Then, dust your working top with flour and turn your dough on it, bring it together to form a kinda square shape
- 5
Now, wrap your dough with a cling film and make it sit in the refrigerator for about 1-2hrs
- 6
Now take your dough out, dust your surface with flour then roll it out to a kinda rectangle,
- 7
Then fold both edges turn the folded side upside down just like in the pic below and roll out, repeat 3 times
- 8
Now, wrap it twice with a cling film and refrigerate for some hours or even better overnight (i left mine until the next day)
- 9
So, take out your dough and roll out with a rolling pin to form a square of at least 30cm long,
- 10
Now what you’ll do is take your ruler to measure a length of 30cm and width of 8cm. Then you cut it out with a pizza cutter. Divide the bottom into 2 and pop in your chocolate bars/chips. I used bars. And roll upwards with your hands.
- 11
Prepare your tray, and cover with baking paper then put your croissant with the tip till half down. Repeat same steps for the rest and cover your croissants tray with a lightly greased cling film and let it sit for 2-3hr at room temperature.
- 12
Finally preheat your oven, and pop your croissants tray into the oven, for a 3-5mins bring it out and egg wash the surface of your croissants with (egg yolk+milk) and pop back into the oven, bake at 150C, until golden brown. PS: double your tray to avoid the bottom from burning.
- 13
And it’s readyyyyyyyyyyyyyyyy to eat after so long😅😅😅😅
Similar Recipes
More Recipes
-

Cluelesskitty
-

Vegan Dark Chocolate Chip Cookies! 🍪
AnAspiringBaker
-

Golden and Crispy Rice Paper Potato Rolls🌯✨
Yummy everyday
-

Maggie Conlon
-

Arezu
-

QUEEN OF THE KITCHEN
-

Nicky
-

Phenny Sharon -

5 Mins Rice Paper Omelette in Filipino Style
Madhumita Bishnu
-

Blue Diamond -

Jenn's Ordinary Kitchen
-

Easy Almond Breeze Sugar Cookies
Blue Diamond -

Penang Char Kway Teow (vegetables)
Reny Turner
-

Lee Hilder
-

Raisin coconut rice(wali wa nazi na zabibu)
Baraka M Glory
-

winnie
-

tracey mutero -

Noori Motlani
-

Pumpkin Beetroot sweet corn Thick soup
Jyoti Gupta
-

the cooky person
-

Rashma's kitchen
-

seyifunmi Abjmom
































Comments