Brown butter chocolate croissants
This chocolate croissant recipe is fairly technical, but can be broken down to be completed over two days. Relatively short amount of prep time and far more tim
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Cooking tools:
- Rolling pin
- Cake pan
- Pastry brush
- Saucepan
- Mixing bowl
- Chef's knife
- Bread knife
- Plastic wrap
- Parchment paper
- Baking sheet
- Oven
- Stove
- Refrigerator
Ingredients
- 340 grams unsalted butter, chopped
- 300 grams dark chocolate (70% cocoa)
- Croissant dough
- 1 egg, beaten lightly
- 3 teaspoons (10g) dried yeast
- 2 tablespoons caster sugar
- 1 1⁄3 cups (330ml) milk, warmed
- 3¼ cups (485g) plain flour
- 2 teaspoons sea salt flakes
- 30 grams unsalted butter, chopped
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