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

Instructions:

  1. In a large bowl, mix flour, sugar, salt, and yeast. Gradually incorporate the chilled milk, water, and 100g of softened butter.
  2. Knead the mixture for approximately 5 minutes until a smooth, slightly elastic dough (détrempe) forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or overnight.
  3. Prepare the beurrage by placing 250g of cold high-fat butter between two sheets of parchment paper. Pound with a rolling pin and shape into a 7x7 inch (18x18cm) square of uniform thickness. Chill for 20 minutes until firm but pliable.
  4. Roll out the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center, fold the dough corners over the butter to seal it, and perform the lamination folds (turns) according to professional layering standards.
  5. After final proofing and shaping with chocolate batons, whisk the egg and heavy cream to create an egg wash. Brush the croissants lightly.
  6. Preheat oven and bake at 200°C (390°F) for 20 minutes or until the exterior is deeply caramelized and mahogany-colored.