offered by ShadoeRose
Makes 24
1-1/2 C. Butter or margarine, softened
1/4 C. Flour, un-sifted, all-purpose
3/4 C. Milk
2 T. Sugar
1 t. Salt
1/2 C. Very warm water (105-115)
2 packages Active dry yeast
3 C. Flour, un-sifted, all-purpose
12 ounce Chocolate chips
1 Egg yolk
1 T. Milk
With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat 3/4 cup milk; stir in 2 T. sugar, salt to dissolve. Cool to lukewarm. Sprinkle water with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered, in warm place, free from drafts, until doubled -- about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth, with stocking-covered rolling pin, roll into 14x14 rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20x8. From short side, fold dough into thirds, making 3 layers; seal edges; chill 1 hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate chips -- be careful to leave a 1/2-inch margin all around and not overstuff with the chips. Roll up beginning at wide end. Form into a crescent. Place point side down, 2" apart on brown paper on cookie sheet.
Cover; let rise in warm place, free from drafts until double -- 1 hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 T. milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more or until croissants are puffed and browned.
Cool on rack for 10minutes.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
