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.
