Mini Chocolate Croissants (with step-wise pictures and videos)

Mini Chocolate Croissants

This is my kid's favorite croissant... Its similar to usual butter croissant but has chocolate stuffing inside.. It differs only in the last two steps.. Here is the recipe!!

Ingredients: (Yields 64 mini croissants)

All Purpose Flour ( Maida)      - 3 and 3/4 cups

Cold Milk                                 - 1 cup

Boiling Water                           - 1/2 cup

Yeast                                         - 1 tbsp

Sugar                                         - 1/4 cup

Salt                                            - 1 tsp

Butter                                        - 1 cup and 2 tbsp

Egg                                            - 1

Cooking Dark Chocolate           - 1 tsp

Procedure:

Take Butter from Refrigerator and keep it out.

Add Cold milk and Boiling water in  a bowl.. Add sugar and dry yeast to it.. Blend it well and leave for 5 minutes.

After 5 minutes, add in sieved flour and salt.. Knead well.. The dough will be sticky only..

Wrap it in cling wrap in  rectangle shape  and keep it in fridge for 1 hour..

Now take butter and grate it. Place it in a shape of small rectangle in a cling wrap.. Keep it also in fridge..

Take out the fridge after 1 hour.. See how the dough looks like!!! The yeast effect!!

Add flour to the surface.. and roll out the dough using a rolling pin.. Add flour for easy rolling.. Roll out side wards.. After you roll, the dough should look like below.

Now lets learn about two techniques.. ' Fold' and 'Roll'

Following video explains what is 'Fold'

'Roll' is  Nothing but, rolling out the dough.. similar to rolling a chapathi dough.

Okay!! Learnt the techniques!!
Take out the Butter and keep the butter in the rolled out dough and do the 'wrap'..

Seal the dough ends so that butter doesn't come out..

Now do 'Roll' and again 'wrap'..

Place the wrapped dough in a cling wrap and keep it in fridge for 1 hour..

After 1 hour, take out the dough.. Do the 'Roll' and then 'wrap' .. Place the wrapped dough  in cling wrap and keep it in fridge for 1 hour..

Repeat the above step for 3 more times.. After complete three turns the dough looks like below..

Cut the dough in to 4 equal parts..

wrap each separately in cling wrap and keep it in fridge for 8-10 hours..

Now the dough is ready!!!

Take 1 portion of the dough after 8-10 hours from the fridge and roll it again.. Cut into 8 squares as below..

Cut each square in diagonal resulting in 16 triangles..

Keep triangles in fridge.. Take out 1 at a time..
Place the triangle in upward direction and slightly extend it all sides.

Slit a little in the bottom with a knife.

Chop cooking chocolate.. Place the chopped chocolate in the dough

and roll out like in the video follows..

Place it on a greased baking paper and keep it in a cool place for 2- 3 hours..

After 2-3 hours,  Beat an egg and grease the croissants with the help of a pastry brush.. Throw some Sesame seeds...

Pre-heat oven to 220 degree celsius..
When you are placing the baking tray, reduce the temperature to 200 degree celsius.
After 10 minutes, reduce temperature to 180 degree celsius. Bake it for 10 minutes..
Enjoy freshly baked croissants!!!

I baked only very few croissants.. I froze remaining shaped - up croissants.. These frozen croissants stay fresh for even 3 months.. You need to take it out from freezer and keep in the normal chilling compartment for at-least 10 hours ahead of the time you want to bake it.. Thats it!!

And i used only one quarter of the dough.. Froze remaining dough too so that i can use dough  after some time...

Quick Tips:

• Milk should be cold only..
• Butter should have been outside for only 20 -30 minutes for easy grating..
• Use flour for rolling..