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The shape of the Austrian kipferl served as inspiration for the buttery, flaky croissant, a French viennoiserie pastry made with yeast-leavened laminated dough. The dough is loaded with butter, rolled and folded multiple times in succession, and then rolled into a thin sheet, a process known as laminating. Croissants are named after their historical crescent form. The procedure produces a puff pastry-like, layered, flaky texture.
Here's how you can make eggless chocolate croissants at home-
Ingredients
Dough
1. 3 cups Flour
2. 1 - 1/4 cups milk Cold whole
3. 1 tablespoon Dry yeast
4. 1/4 cup Sugar
5. 1 - 1/4 teaspoons Salt
6. 2 tablespoons Unsalted butter
Butter square
1. 1 - 1/2 cups unsalted butter Cold
2. 2 tablespoons Flour
For the filling
as required chocolate Chopped
croissant/ unsplash.com
1. Combine the flour, yeast, sugar, and salt in a bowl. As you knead, gradually add the milk until you have a rough ball. When the butter is all integrated, add it and continue kneading. The dough should form a rough ball and mostly clear the bowl's sides, though it will still be sticky. Add a spoonful at a time of flour if it becomes too sticky. Refrigerate the dough for an hour after wrapping.
2. Put the butter pieces on your work surface and top them with the flour to make the butter square. It must be well combined so that the butter and flour are smoothly combined. A 7-inch square of the plastic wrap should be gathered inside. For at least 30 minutes, refrigerate.
3. The dough should be taken out of the fridge and rolled into an 8 by 15-inch rectangle on a lightly floured board.
4. Put the butter square on the rectangle's bottom half. To align the dough with the sides of the butter square, use your hands.
5. To enclose the square of butter, fold the top half of the dough rectangle over the bottom half. To enclose the butter, press the square's edges together. To make the square more even, use your hands.
6. The rectangle will grow larger and the butter will start to soften if you carefully roll the dough with your rolling pin from the centre outward.
7. You simply fold the dough like you would a business letter by folding one side to the centre and then bringing the other side up and over it.
8. The dough is being "turned" at this point.
9. Fold the top half of the dough down to the centre, then bring the bottom half up and over it to finish the second round.
10. Refrigerate the dough for two hours after wrapping it in plastic.
11. Two more times, repeat the procedure. Once more, wrap in plastic and chill for two hours. Roll out the dough into a rectangle on a work surface that has been lightly dusted with flour, then cut it in half.
12. After cutting it, the layers are visible. When I cut my dough, it was not stiff enough. To make working with the dough easier and to produce neat results, make sure the dough is firm.
13. Each of these rectangles should be cut into triangles as shown in the image.
14. Place a triangle with its pointy edge facing away from you.
15. Make a gradual cut with a knife at the broad end.
16. The chocolate bits should be placed adjacent to the cut.
17. Curl the two triangle sides on either side of the slit away from one another to start rolling the triangles into croissant shapes. Make sure the tip is underneath and the roll is tightly wound.
18. The croissants should be placed on a sheet pan and wrapped in plastic to proof for about an hour. (Overnight proofing improves the flavour.)
19. the oven to 180C for preheating. Brush milk all over the croissants' outside with a straw. The croissants should be baked for 35 minutes, or until golden brown. At room temperature or heated, serve.
