Remember my first croissant that I made back in April? I was curious if I can play with the recipe a little, I figure if a regular puff pastry can be made into chocolate puff pastry, I don't see why I can not do the same with the regular croissant dough. The recipe I used here was based on the book from Baking with Julia, then added ½ cup of cocoa powder to the butter. Here is my adaptation.
1 ounce compressed (FRESH) yeast
3¾ cups all-purpose flour
⅓ cup sugar (I think I used ½ cup)
2 tsp salt
1 cup (approximately) whole milk, I used mineral water sans gas (because I ran out of milk).
- Put the flour, sugar, salt, and milk, or water in a mixer bowl, crumble the fresh yeast into it. With a dough hook, process on low speed until form a soft dough. Add more milk, or water if the dough seems too dry, one tablespoon at a time. Continue to process until the dough is smooth, elastic, and no longer sticky. Wrap loosely in plastic, and let the dough rest for 30 minute to relax the gluten, then refrigerate for 8 hours, or overnight.
4½ sticks unsalted butter, slightly soft (cold according to the book, but I found it very difficult to process in a mixer)
½ cup unsweetened cocoa powder
- Attach the paddle in your mixer, beat the butter until blended. Add the cocoa powder, continue to beat until well incorporated. Stop the machine, scrape with rubber spatula all the way down into the bowl to make sure that the butter is evenly blended with the cocoa.
- Transfer to plastic wrap, form the butter into an oval 6 to 7 inches long. Refrigerate for 8 hours, or overnight.
To incorporate the butter:
- Place dough on a well floured counter top, roll the dough into 11 inches wide by 18 inches long. Brush excess flour.
- Place the butter in the center, fold the top and bottom of the dough over the butter. Do the same with both side, by gently stretch up and over, so you will have a neat package.
- Roll the dough into a rectangle about 15 inches long and 7 inches wide (it doesn't have to be exact). Place the dough into a baking sheet, refrigerate for about 1 to 2 hours.
To Roll and Fold:
- Place the chilled dough on the counter top (don't forget to flour your counter top well) with long side facing you. Roll the dough into rectangle, about 24 inches long and 14 inches wide (approximately).
- Fold the dough into third as you would fold a brochure. Transfer to baking sheet lined with parchment paper , mark the parchment with "1 turn" as a reminder. Refrigerate at least 2 hours, or overnight. In the book, the dough need only 2 more turns, but I did 3 more turn, so I have total 4 turns.
- Second turn: flour your counter top, place the dough with the fold side is in your left. Roll the dough as you did before, fold, place it on the same baking sheet, mark the parchment with "2 turns", then refrigerate at least 2 hours.
- If you want to do the third turn, do the same as on roll and fold as the second turn, but mark the paper with "3 turns
- Last turn: roll the dough (don't forget to floured your counter top) into rectangle about 24 to 26 inches long and 14 inches wide (again, doesn't have to be exact), fold the left and the right side of the dough into the center, then fold one side over the other like closing a book. Brush off the flour, wrap in plastic, refrigerate at least 2 hours. After chilling the dough for 2 hours, the dough is now ready to be roll, cut and shape into croissant. If you are not planning to use it immediately, it can be store in the freezer up to a month. Thaw overnight in the refrigerator before using it.
Your head probably spinning by now to read my instruction, I am so sorry ... I just don't know how to write, I tried hard you see, but thank goodness I think I can make your life a bit easier, and spare you from headache by showing you what I think is a good video. I hope it will help to understand on how to make a simple turn (which I did to make this dough). The video also show how to do the double turn. It is more forgiving that you can imagine. Hope this help!
So, the result?
For me, this is very delicious croissant (if you like chocolate of course). I didn't even bother to add jam or jelly that I would normally do with the regular croissant. I was in heaven, and pretty happy with my success trial.