Chocolate Croissants

chocolate croissants_page

Makes about 12

4 1/2 cups/450 g/1 lb strong white (bread) flour
5 ml/1 tsp salt
2 tbsp/25 g/1 oz lard
1  1/2 tbsp/25 g/1 g oz fresh yeast
1 cup/225 ml/8 fl oz tepíd water
1 egg, beaten
3/4 cup/175 g/6 oz butter
1 cup/225 g/8 oz chocolate chips
1 egg, beaten
10 ml/2 tsp water
5 ml/1 tsp sugar

Oven temperature 220 C/425 F/Gas 7


[1] Sieve together the flour and salt. Rub in the lard.

[2] Blend the yeast With the water. Add the yeast liquid and egg to the flour and mix to a soft dough.

[3] Knead lightly on a floured surface for 10-15 minutes until smooth. Roll out to a strip 51 X 20 cm/20 X 8 in.

[4] Soften the butter and divide into 3. Dot one portion of the butter over two-thirds of the dough. Fold the dough in three, folding up the unbuttered portion first. Seal edge with a rolling pin. Wrap in cling film (plastic wrap) and chill.

[5] Repeat twice more, using the other two portions of butter. Wrap in cling film (plastic Wrap) and chill.

[6] Roll out and fold three more times. Chill for at least one hour.

[7] Roll out to a rectangle 55 X 30.5 cm/22 X 12 in. Trim the edges and cut in half lengthways. Cut each strip into triangles.

[8] At the base end of each triangle put a little pile of chocolate chips.

[9] Beat together the egg, water and sugar. Brush over the edges of each cioissant.

[10] Roll up each croissant loosely starting at the base and finishing with the tip underneath.

[11] Put on to a baking sheet and shape.

[12] Cover with oiled polythene (plastic wrap) and leave to rise for 20-30 minutes. Brush with glaze.

[13] Bake in the oven for about 20 minutes. Cool on a wire rack. Serve warm.