How to make Chocolate Croissants- Sk Khazana -

A crescent shaped pastry that can be stuffed with a sweet or savoury filling

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chocolate sticks, Fresh yeast (ताज़ी यीस्ट/ ख़मीर )

Cuisine : French

Course : Breads

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Chocolate Croissants- Sk Khazana

Chocolate Croissants- Sk Khazana Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Croissants- Sk Khazana Recipe

  • Chocolate sticks 7-8

  • Fresh yeast 1/2 tablespoon

  • Castor sugar (caster sugar) 2 tablespoons

  • Refined flour (maida) 2 cups + for dusting

  • Milk powder 1 tablespoon

  • Salt 1 teaspoon

  • Unsalted butter 1/2 cup

Method

Step 1

Take yeast in a bowl, add ½ tbsp castor sugar and a little warm water and mix well. Set aside for 5 minutes to activate.

Step 2

Sieve flour in a large bowl, add milk powder, salt and remaining castor sugar, and mix well.

Step 3

Make a well in the centre of the flour mixture, add the activate yeast and sufficient water and mix well. Knead to semi-soft dough. Wrap the bowl with cling wrap and set aside to prove.

Step 4

Place butter in the centre of a piece of parchment paper and press it with a rolling pin to form a thin layer of butter. Shape it into a rectangle shape and refrigerate till firm.

Step 5

Knock back the proved dough and lightly knead it to shape it into a round shape.

Step 6

Dust the worktop with flour and place the dough on it. Flatten it and roll it into rectangular sheet.

Step 7

Unwrap the butter and place in the middle of the dough rectangle t. Fold the edges to form a parcel. Turn it upside down.

Step 8

Bang the dough with the rolling pin to lightly soften the butter, dust with some flour on top and roll it into a rectangular sheet.

Step 9

Fold ⅓ portion of the dough to the centre and place the remaining ⅓ side to the centre overlapping the other portion. Cover it with a cling wrap and refrigerate for 15-20 minutes.

Step 10

Dust the worktop with flour, place the dough sheet on it and bang it with a rolling pin to lightly soften the butter.

Step 11

Dust with flour on top and roll out into a rectangular sheet. Fold ¼ portion of the dough from both the sides and bring them to the centre and further fold them together to form a book shape.

Step 12

Cover the dough with a cling wrap and refrigerate for 15-20 minutes.

Step 13

Repeat the process alternatively 5 times for each type of the folds. Refrigerating for 15-20 minutes in between each fold.

Step 14

Bang the dough with a rolling pin to slightly soften the butter. Roll it into a sheet into 24 cm x 38 cm. Trim the edges to straighten them.

Step 15

Place a measuring scale on larger side of the sheet and cut out triangles with a base of 7 cm each.

Step 16

Take each triangle and make a slit in the centre of the broader side, place a chocolate stick on it and roll it to shape like croissants.

Step 17

Place them on a greased baking tray, brush with egg wash, cover with another baking tray kept upside down and set aside to prove for 15-20 minutes.

Step 18

Meanwhile, preheat the oven to 180˚C.

Step 19

Keep the tray in the preheated oven and bake for 10-12 minutes.

Step 20

Take the tray out of the oven and allow to cool slightly. Arrange the croissants on a serving plate and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.