French croissants and chocolate rolls

French croissants and chocolate rolls [final photo]

This is a recipe for french croissants. They can be plain, or with almond cream, for example. The same dough is used to make chocolate rolls (chocolatines), the only difference is in the shape.

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Recipe seen 89,186 times
Noted 78 times, average note : 2.6/3

For10 pieces 20 pieces 40 pieces 60 pieces

MeasuresMetric

Metric weight Metric volumes Read more...

For 20 pieces, you will need:

20 g yeast
2 tablespoons water (optional)
125 ml water
125 ml milk
50 g butter
2 pinches fine (or table) salt
500 g flour
100 g caster sugar
200 g butter
1 beaten egg yolk

Nutritional information:

Whole recipe

Calories

4181

209%

Proteins

61g

10%

Carbohydrates

482g

44%

Fats

223g

74%

Per 100 g

Calories

357

18%

Proteins

5g

1%

Carbohydrates

41g

4%

Fats

19g

6%

Per piece

Calories

209

10%

Proteins

3g

1%

Carbohydrates

24g

2%

Fats

11g

4%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 40 min.
Resting : 9 hours
Cooking : 20 min.
Start to finish : 10 hours

How much?

For 20 pieces : 2.48 €
Per piece : 0.12 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

If you use fresh baker's yeast, mix 20 g yeast in 2 tablespoons water warmed to blood heat.
Put in a pan 125 ml water, 125 ml milk, and 50 g butter. Allow butter to melt over gentle heat, take off heat as soon as it is done.
In the bowl of a mixer, pour 2 pinches fine (or table) salt and 100 g caster sugar, then milk-water-butter mix. Tip in 500 g flour, then 20 g yeast. Start the mixer, and knead approximately 10 minutes until you get an elastic dough.
Roll the dough into a ball and leave in a warm place covered with a tea-towel...
...until it doubles in volume (approximately 1 hour).
Roll out dough on a floured surface into a large rectangle.
Cut 200 g butter into fairly thin slivers to cover half of the rectangle.
Fold the dough over to seal in butter completely.
A) Give ¼ turn to the dough and roll out again lengthways. Your goal is to obtain an even layer of butter between two layers of dough.
B) Fold the dough over again in three and put in the fridge (wrapped in plastic film to prevent it drying out) for 1 to 2 hours, for butter to harden. The operations A and B are call "to give a simple turn" to the dough, and should be done 3 times in all. It's this succession of foldings which will give the croissants their "flakiness".
After the three simple turns, refrigerate again for 1 to 2 hours, or better still overnight. Then roll the dough out again into a large rectangle.
Cut the rectangle int half along the length, fold one half over in 3 and set aside to wait in the fridge.
Tidy up the first rectangle of dough, making sure that the corners are neat and square.
Cut out the dough into triangles.
Along its whole length.
Roll each triangle up on itself, from the base, to form the croissant.
Put the croissants on a baking sheet, being careful to block the point of the triangle under the croissant, otherwise it might unroll during rising. Continue like this with the rest of the dough.
If you'd like almond croissants, spread a teaspoon of almond cream along the base of the triangle, then roll it up, as for a classic one. Then leave the croissants to rise in a warm place for an hour or two.
Preheat the oven to 200°C or 392°F. Once they are well risen, glaze them with a brush dipped in egg yolk, to give them their beautiful golden color when cooked. You can also sprinkle some flaked almonds on the top.
Put in the oven for approximately 20 minutes, and watch carefully towards the end of cooking. Leave to cool on a wire rack.