Afraid to make full on croissants? Looking for a cheater croissant recipe to use in Pain au Chocolat? Wan a super easy no knead croissant dough for almond croissants? Then this is it! We filled these with chocolate, but you could put almond paste, or jam, or almost anything inside.
|Bread flour||350 Gram (plus extra for dusting)|
|Active dry yeast||7 Gram|
|Coarse salt||3 Gram|
|Butter||250 Gram , cubed (frozen)|
|Dark chocolate||150 Gram|
|For the egg wash:|
|Sugar||1 Tablespoon (large crystal sugar for sprinkles)|
1. In a food processor whiz together the flour, yeast, salt, sugar, and frozen cubed butter; until it resembles coarse sand.
2. Place this mixture in a large bowl.
3. Whisk the egg into the milk (straight from the fridge is OK), and then add this to the flour mixture.
4. Mix the milk and flour together until it is a sticky ball in the bowl, cover and refrigerate overnight.
5. The next day, turn the dough out onto a lightly - lightly - floured board and roll into a rectangle roughly 8” x16”.
6. Fold into thirds like a letter, turn 90º and roll out again.
7. Fold into thirds like a letter, and then place on a tray/plate cover and place back in the fridge for 4 or more hours.
8. Pre-heat oven to 225ºC (435ºF).
9. Turn the dough out onto a lightly - lightly - floured board and roll into a rectangle roughly 14”x20”.
10. Cut into 10 rectangles.
11. Place some chocolate at one end of the rectangle, roll once and place some more chocolate.
12. Finish rolling and then place seam side down on a parchment lined a baking tray.
13. Cover and let rise at room temp for 45 minutes to an hour.
14. Whisk up an egg and wash the top of each roll, sprinkle with sugar and bake for 20-25 minutes.
15. Best eaten warm on the day of baking.