Butter croissant with chocolate

Recipe steps

From flour, yeast, sugar, salt, and milk, we prepare the dough, gradually adding butter as well.

We wrap the dough in plastic wrap and refrigerate it for one hour.

Meanwhile, we prepare the butter mixture.

We place the butter on the work surface and sprinkle it with flour.

Using a scraper, we mix the butter with the flour until the resulting mix is smooth.

We roll the butter into a square shape measuring 15 cm on each side, wrap it in plastic wrap, and store it in the refrigerator for 30 minutes.

We roll the dough into a square measuring 30x30 cm and place the butter square diagonally on top.

We cover the dough with the butter and roll it out to approximately a square measuring 35x35 cm until the butter is evenly rolled.

We fold the dough three times and then roll it up.

We wrap it in plastic wrap and store it in the refrigerator for about two hours to cool.

After two hours, we roll the dough out again, fold it again, and place it back in the refrigerator for another two hours.

We roll the dough into a square measuring 50 cm on each side, and then cut it into four smaller squares.

Each small square is divided into 3 small rectangles, giving us a total of 12 rectangles.

In the center of each rectangle, we place approximately 1 tablespoon of grated chocolate and wrap it up.

We place them on a baking sheet lined with parchment paper with the seam side down.

We cover them with a towel and let them rest for about 45 to 60 minutes.

We preheat the oven to 200°C and brush the croissants with beaten egg.

We bake for about 18 to 22 minutes.

Before serving, we let them stand for about 20 minutes to cool.