For this recipe you will need a feuille guitare, i.e. a sheet of thick foodsafe plastic that makes it easy to work with melted chocolate. Use baking paper if unavailable.
You will need:
- 300g butter, diced
- 40g butter (for the dough)
- 1⅓ cup milk (warmed)
- 1 tbsp instant yeast
- 2 tbsp caster sugar
- 3 cups bread flour
- 1½ tsp salt
- 1 egg
- 1 tbsp water
Let's make it:
Step 1:
Line a 20cm square baking tin with baking paper. Place the diced butter into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attached. Attach the HeatSplash™ guard and press SOFTEN. Mix on speed 2 to begin with, gradually increasing to speed 5 for 2-3 minutes, or until very soft and creamy. Turn off HeatSoft™. Scrape the mixture into the baking tin and using an offset palette knife, smooth the top so it forms an even square block of butter. Place in the fridge for a minimum 1 hour, or until solid, before using.
Step 2:
While the butter is chilling, place the butter for the dough into the cleaned bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the dough hook attached and press MELT. Mix on speed 2 for 1 minute, until melted. Add the warm milk, sugar and the yeast and mix on speed 2 until combined. Turn off the mixer and allow to sit for 10-15 minutes, or until the yeast activates.
Step 3:
Add the bread flour and salt and mix on speed 3 for 3 minutes, or until a thick dough forms. Transfer the dough to a clean mixing bowl and allow to rest at room temperature for 30 minutes, or until risen and puffy. Punch it down and then roll it into a large rectangular shape and place onto a baking tray. Chill for 30 minutes, until cool. 15 minutes before rolling, take the butter block out of the fridge.
Step 4:
Place the dough on a well-floured surface and using a ruler, roll out to a rectangle the size of 20cm x 40cm, trimming any dough to fit. Remove the butter block from the fridge and place directly in the centre of the rectangle. Enclose the butter square by folding the remaining dough around the butter, so you have a completely enclosed block of butter and gently pinch the open seams of the dough closed. With the seam side facing toward you, gently push your rolling pin into the dough and gradually roll it out into 20cm x 40cm rectangle. Fold the dough like an A4 piece of paper to be inserted into an envelope – by folding one third of the dough into the centre and repeat with the other side. Turn the dough counterclockwise and repeat the rolling and folding process. Place dough into the fridge for 2 hours.
Step 5:
Remove croissant dough from the fridge and repeat rolling and folding process one final time. Chill for an additional 30 minutes.
Step 6:
Preheat the oven to 200°C and line two baking trays with baking paper.
Step 7:
Roll out the croissant dough to a 60cm x 20cm rectangle and cut into 11 triangles. Starting from the flat edge of the croissant, roll towards the pointed tip of the triangle to form croissants and place on the baking trays. Place in a warm spot of the kitchen for 45-60 minutes, or until risen.
Step 8:
Just before baking, whisk the egg and water together in a small bowl and brush the croissants with egg wash.
Step 9:
Bake for 20-25 minutes, or until the croissants are golden and crisp. Serve.