Chocolate Croissants with Buttery Layers: 24 Hour Lamination
Master homemade Chocolate Croissants with our detailed guide. Features a precise 24-hour lamination process and step-by-step timing guide for success.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastyquickyrecipes.com.
Ingredients
- 500g T55 or Bread Flour
- 60g Granulated Sugar
- 10g Fine Sea Salt
- 10g Instant Yeast
- 140g Whole Milk, chilled
- 140g Water, chilled
- 100g Unsalted Butter, softened
- 250g High-fat European Style Butter, chilled
- 24 Dark Chocolate Batons (44% to 55% cocoa)
- 1 Large Egg
- 1 tbsp Heavy Cream
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