Chocolate Croissants

Margarina Primavera
The croissant is a classic European bakery bread with a delicate, complex preparation, but the result is worth every second invested. It is a fluffy and crispy bread at the same time, full of flavor. With this delicious croissant recipe, you can treat yourself or your loved ones to one to start the day off right.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
  • 120 grams sugar
  • 1/4 liters milk
  • 1 kilo flour
  • 25 grams salt
  • 138 grams Spring Margarine Chantilly® unsalted, cold
  • 30 grams yeast
  • 250 grams Spring Margarine Chantilly® unsalted, for laminating
  • bittersweet chocolate, cut into strips
  • egg, for brushing
Preparation
2h
15 mins
Low
  • In a mixer, mix with a hook in the following order: first the sugar with the milk at the bottom of the bowl, add the flour, salt, and Margarina Primavera Chantilly® unsalted; finally, add more milk and the yeast.
  • Mix the ingredients until fully incorporated and let rest at room temperature for 20 minutes in the refrigerator.
  • While the dough rests, form a block of Margarina Primavera Chantilly® unsalted to laminate using cling film until forming a square 1 cm thick; for every 3 kilos of dough, you should laminate the Margarina Primavera Chantilly® unsalted, wrap it in cling film and freeze for 1 hour.
  • To laminate the margarine, stretch the dough into an elongated shape and place the block of Margarina Primavera Chantilly® unsalted in the middle, fold it in a triptych shape and stretch in the direction of the folds, flip the dough so that it is horizontal parallel to your body and making an imaginary line in the middle, make a double fold towards the imaginary line (as shown in the video), repeat the same on the other side and finally fold like a book; freeze for 30 minutes.
  • Repeat the previous step once more and refrigerate again.
  • Finally, stretch the dough to start forming the croissants, cut triangles using a knife or circular cutter, you can use a cardboard template to better calculate the size.
  • Separate the triangles and start rolling the dough to form the croissant from the thickest side to the thinnest, placing pieces of chocolate in the middle as you roll.
  • Place the croissants on a tray and let rest for 40 minutes, brush with egg and bake at 180 °C for 25 minutes. Remove from the oven and enjoy them warm.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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