*  Exported from  MasterCook  *

                       CHOCOLATE CHIP CROISSANTS

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2   c            Butter or margarine, softene
    1/4   c            Flour, unsifted, all-purp
    3/4   c            Milk
  2       tb           Sugar
  1       t            Salt
    1/2   c            Very warm water (105-115
  2       pk           Active dry yeast
  3       c            Flour, unsifted, all-purp
 12       oz           Chocolate chips
  1                    Egg yolk
  1       tb           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 tbl 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 stockingette-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 tbl 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.



                  - - - - - - - - - - - - - - - - - -