Chocolate Croissants

100 g AP flour
100 g warm water
1/16 t active dry yeast

100 g (about 7 T) butter

330 g (about 1 C and 7 T) butter

200 g water

75 g sugar

10 g active dry yeast

500 g AP flour

15 g salt

1 egg
1 T of water
5 oz chocolate

Mix 100 g flour, 100 g warm water, and pinch yeast in a small bowl.

Cover and ferment at room temp 15-24 hours; this is your poolish.

Cube 100 g butter and let soften to room temp.

Set out 330 g butter for lamination to soften as well.
Warm 200 g water to about 100° and pour into stand mixer bowl.
Stir in 2 t (of the 75 g) sugar and 10 g yeast and let bloom 15 mins.
Once mixture is puffy, add poolish.

Also add flour, remaining sugar, salt, and softened 100 g butter.
Knead with dough hook 20 mins.
Oil a large bowl.

Turn dough from stand mixer onto lightly floured surface.

Stretch into a rectangle and letter fold.  Repeat.

Place dough into oiled bowl and let rise 90 mins.

Lay 2 pieces parchment paper on counter, placing one on top.

Together, fold 4 creases to make a 6.5” x 7.5” rectangle in the middle.

Place 330 g butter between parchment, and flatten with rolling pin.

Use a dough scraper to level sides of rectangular block and refrigerate. 
Once dough has risen, turn out onto lightly floured surface.

Flatten into 10” x 7.5” rectangle by hand.

Wrap with plastic, and freeze 20 mins for the 1st time.
Remove butter rectangle and let soften a bit at room temp.

Remove dough from freezer and roll to 16” x 7.5”.
Place butter in center, encase with dough, and pinch to seal middle seam.

(Set parchment aside; do not throw away.)

Lightly flour as needed while rolling dough.

With short end facing you, roll to 22”x 9”, and fold in thirds (3).
Freeze 20 mins for the 2nd time.
With short end facing you, roll to 22”x 9”, and fold in thirds (9).

Freeze 20 mins for the 3rd time.

With short end facing you, roll to 22”x 9”, and fold in thirds (27).

Freeze 20 mins for the 4th time.

With short end facing you, roll to 24”x 9”.

Cut dough in half to form two 12" x 9" rectangles.

Layer laminated dough between old parchment.

Freeze 20 mins (5th time) or wrap with plastic and refrigerate overnight.
Beat egg with 1 T water to make egg wash.
Remove one piece of dough from refrigerator.

With short end facing you, roll to 18”x 10”.

Trim to 17” x 9” and save scraps to reshape and bake later.*
Cut into two 8.5" by 9" rectangles.

Cut each into five 8.5" by 1.8" rectangles for a total of 10 rectangles.

With short end facing you, place 1/8 oz chocolate 1/2" up.

Place another 1/8 oz chocolate halfway up.

Eggwash short side opposite you and roll up away from you.

Repeat with remaining 9 croissants.

Place croissants 2" apart from each other on baking sheet.

Take remaining dough from refrigerator and create 10 more croissants.

Sprinkle plastic wrap with flour and cover baking sheets.

Proof at room temperature 4-5 hours.

Preheat oven to 325°F.
Brush each croissant with egg wash and bake 1 tray at a time 35-40 mins.

wildwildwhisk

*cinnamon twists from croissant scraps