Chocolate-Filled Croissants

Name: Chocolate-Filled Croissants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 14 grams envelopes active dry yeast; 237 milliliters butter, softened; 2 larges eggs; 158 milliliters milk; 2 or 3 tiny rectangles chocolate candy bar; 2 teaspoons salt; 3 Tbsps sugar, divided; 59 milliliters vegetable oil; 118 milliliters warm water 105º to 115º

Chocolate-Filled Croissants might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 181 calories. This recipe serves 24. A mixture of vegetable oil, butter, warm water 105º to 115º, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Press butter into a 10- x 8-inch rectangle on wax paper; chill.

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Combine yeast, 1 tablespoon sugar, and water in a 2-cup liquid measuring cup; let stand 5 minutes.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Measuring Cup

Heat milk to 105 to 11

Ingredients you will need

Milk

Combine yeast mixture, warm milk, remaining 2 tablespoons sugar, 2 cups flour, and next 3 ingredients in a large mixing bowl. Beat mixture at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Yeast

Milk

Equipment you will use

Hand Mixer

Mixing Bowl

Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes).

Ingredients you will need

Dough

Place in a well-greased bowl, turning to grease top.

Equipment you will use

Bowl

Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Cover with plastic wrap, and chill dough 1 hour.

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Punch dough down; turn out onto a lightly floured surface, and roll into a 24- x 10-inch rectangle.

Ingredients you will need

Dough

Punch

Roll

Place chilled butter rectangle in center of dough rectangle, and carefully fold dough over butter. Pinch edges to seal.

Ingredients you will need

Butter

Dough

Roll dough into an 18- x 10-inch rectangle; fold into thirds, beginning with short side. Cover and chill 1 hour.

Ingredients you will need

Dough

Roll

Repeat rolling and folding procedure twice, chilling dough 30 minutes each time. Wrap dough in aluminum foil, and chill 8 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Aluminum Foil

Divide dough into 4 equal portions.

Ingredients you will need

Dough

Roll 1 portion into a 12-inch circle on a lightly floured surface, and cut into 6 wedges (keep remaining dough chilled).

Ingredients you will need

Dough

Roll

Place 2 to 3 tiny rectangles of a milk chocolate candy bar, beginning on the wide end of each croissant dough wedge, and roll up each wedge, tightly.

Ingredients you will need

Candy Bar

Croissant

Dough

Milk

Roll

Place, point side down, on greased baking sheets, gently curving rolls into crescent shapes. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Place 2 or 3 tiny rectangles of a milk chocolate candy bar on the wide end of each croissant dough wedge, and roll up each wedge.

Ingredients you will need

Candy Bar

Croissant

Dough

Milk

Roll

Bake at 425 for 8 minutes or until lightly golden. Cool croissants slightly on baking sheets, and transfer to wire racks to cool. Repeat procedure with remaining dough portions.

Ingredients you will need

Croissant

Dough

Equipment you will use

Baking Sheet

Oven