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Chocolate Croissant

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First we make the puff pastry dough.

First sift the flour into a bowl.

Add the sugar.

Add the butter and crumble the mixture with your fingers, until it becomes like wet sand.

Add the yeast.

We make a puddle.

Dissolve the salt in the milk and pour it little by little into the ingredients, kneading until the dough does not stick to the hands.

Knead for a few minutes on the counter. If necessary, sprinkle with a little flour.

Put the dough in a floured bowl and cover it well.

Let it double in volume.

If it is near a hot spot, it takes about 1 hour.

Transfer the puff pastry to the counter.

Roll it out into a thick sheet with a rolling pin, about 40×15 cm.

Place the butter in the middle of the sheet.

Fold the dough around the butter to cover it well and press with the rolling pin to get the shape it had before (40×15).

Fold it in three and cover it with film.

Freeze the puff pastry for 15 minutes.

We open it again into a sheet with the rolling pin and, turning a corner, fold it again in thirds.

Repeat the process twice, resting the puff pastry for 15 to 20 minutes in the refrigerator each time you fold it.

After resting the puff pastry after folding it, open it into a sheet with the rolling pin about 30×20 cm.

Cut the leaf lengthwise into 2 strips and each strip into 6 pieces.

We will have a total of 12 pieces of dough.

Brush them with beaten egg.

Place a piece of oblong chocolate on each piece of foil.

Fold the foil and close the chocolate inside.

We touch the croissant with the joint down and press the edges to trap the chocolate inside.

Arrange the chocolate croissants on a buttered baking sheet.

Cover the croissants with film or a towel and leave them in a warm place for about 30 minutes, to rise.



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