| Ingredient | Method |
| Filling: 50g dark chocolate coins 30g sour cream 10g butter, soften 1/3 teaspoon vanilla extract Dough: 200g HP flour 50g LP flour 50g light brown sugar 1/2 tsp salt 65ml water 100ml milk 25g butter 1.5 tsp instant yeast 10g cocoa powder Butter Block: (may use unsalted butter with a low water content) 135g pastry margarine Glaze (optional): 1 egg, beaten + 1/8tsp salt | Filling: 1. In a medium microwave-safe bowl, heat the chocolate coins in the microwave at medium power for 1-1.5 minutes until fully melted. 2. Add the sour cream, butter and vanilla and stir by hand until frosting is well combined and fluffier. 3. Pipe/spoon into chocolate silicon mould, freeze until harden before use. Dough: 1) Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-20 minutes until elastic using dough hook. Cover with plastic wrap, and let it proof for 30mins. Butter Block: 1) On a parchment paper, fold a 30x18cm square parchment paper into half to make a 10cm/4" square. Fold over the 3 open sides of the rectangle with enclosed sides. Crease folds firmly, this will be the guide for the roll in butter. Or may skip the parchment paper method by covered with large plastic wrap too. 2) Unfold parchment envelope you set aside earlier. Transfer butter to center of the parchment paper, refolding at creases to enclose. Turn packet over, with flaps underneath, and using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Laminate & Folding: refer to Method Page item 2. 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into a long and narrow strip of 45 cm x 24 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Cut into 9 triangles. Place a filling at widest end, and roll up. Do the same for all croissants. Let it proof for about 1/2 hour or may freeze for few day before time to consume. 3. Preheat your oven to 210C. Brush the surface with egg wash. Bake for about 18-20 minutes. |
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