Chocolate croissant

Dissolve the yeast in the milk and knead everything, except the croissant butter, together for approx. 15 minutes, until you have a smooth and elastic dough.

Divide into 3 kg, covered with cling film and leave to rest in the refrigerator until the next day

For each dough piece fold in 1 kg of croissant butter and give a single turn and another double turn.

Leave to rest in the refrigerator for 20 minutes.

Freeze for a few minutes before stretching.

Roll out in the laminator to 0,5 mm thick.

Cut 70 g triangles and shape the croissant (23 x 8 cm).

Ferment at 26°C with 80% humidity for approximately 2,5 hours.

Brush with an egg wash before baking.

Bake in a convection oven at 180°C for approx. 18 minutes.

Place 1 chocolate bar in every triangle and roll them as usual.

Finish the baked chocolate croissant with a stripe of ganache or chocolate.