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Gather all the ingredients
Start with the 14 oz of butter and flour
Add the cubed and softened butter and flour to a stand mixer. Mix until almost glossy.
Place on one side of a folded piece of parchment paper
Fold the other side on top and form into a 1/4 inch thick block
Combine the yeast, sugar and while milk in a small bowl. Stir then let sit for 4-5 min to make sure it is active.
Add flour, salt and sugar to the stand mixer.
Add the extra cubed butter and and mix on medium- low until the butter breaks into small pieces
Add the yeast mixture and mix on medium low. A dough hook might be needed
Transfer to a floured surface and knead together to form a ball
Let the ball rest on the counter for 10 min.
Roll out to about 10x7x1/4 inch or larger.
Add the butter block in the middle
Fold the sides over
And press all the edges down
Roll back out to a 1/4 inch thick and refold like a book. Repeat this step 3 times. If the butter starts to ooze then place it in the fridge for a few minutes. Make sure to dust off the excess flour!
Once the third fold is complete its time to make the croissants. Finally roll the dough back out to 10x7x1/4
Cut into 4 equal sections
Cut two of the larger rectangles into triangles with a 3" base and the other half into rectangles. **Dust off the excess flour**
Cut a small slit in the bottom of the base
add the ham and cheese
Fold edges out and roll up. Make sure the tip is folded under the bottom of the croissant
Dust off both sides of the flour
Add three dark chocolate rounds to one of the bases
Place on a baking tray lined with parchment paper and brush with the egg wash: a mix of one egg and a dash of milk
Cover after topping with egg wash. And let sit for 15 Minutes
Place in the freezer for 10 minutes to harden the butter then brush with the egg wash for a second time
Bake at 400F for 17-20 minutes and rotate the tray halfway through
Ham and cheese
Top the chocolate croissants with melted chocolate and powdered sugar if you like