home > article > How To Make Chocolate Croissants Without Taking An Entire Day - Day 1
- by Nancy, February 10, 2010
The part of the recipe for chocolate croissant we’re using today:
3 cups flour
1 1/2 teaspoons salt
4 T. sugar
1 1/2 one-quarter-ounce-packages dry yeast (or 3 teaspoons plus f1/4 teaspoon, plus 1/8 teaspoon yeast
1 1/2 cups whole milk
For a complete list of ingredients, click here.
One correction: For the third day of baking, Saturday, February 13th, please also have one egg available for egg wash to seal the croissant. Alternatively, you can substitute water or milk.
We are ready to make chocolate croissant! What’s this about? Click here.
My sister, who is baking with us today, told me that she saw the film “It’s Complicated,” and that Meryl Streep makes chocolate croissant for Steve Martin in the movie. Her comment? “Yum!”
So let’s do it. If you really want to streamline this because you’re super-short on time, you can measure out your ingredients early in the morning (like before you go to work if you have a job) and then throw the dough together when you come home in the evening. Otherwise you can do both at the same time.
Put three cups of flour in a large mixing bowl, as pictured above. Here’s a tip
on measuring flour: lift the flour with your free hand into the cup gently rather than scoop it. Do not shake the cup or you will fill it with too much flour. Level it off with a knife. Try it! You’ll see that you’ll have lighter baked goods if you’ve been a “measuring cup shaker” in the past.
Add 1 1/2 teaspoons of salt and 4 T. of sugar. Whisk it in the same bowl or sift it into another bowl. We pastry chefs are fond of whisking our dry ingredients rather than sifting. Call us creative sifters. Anyway, let’s proceed.
In a separate little cup or bowl, place 1 1/2 one-quarter-ounce-packages dry yeast, (or 3 teaspoons plus 1/4 teaspoon plus 1/8 teaspoon yeast.)
In a liquid measuring cup like this one, pour 1 1/2 cups whole milk.
Pour the milk into a small soup pot and heat over medium-low heat until it is 105 degrees F, or about the temperature of milk for a baby’s bottle if you don’t have a thermometer.
Sprinkle the yeast evenly over the warm milk, off the heat. Let it sit about five minutes, and whisk gently until the yeast is completely dissolved.
Pour the yeast/milk mixture into the flour all at once and stir with a wooden spoon until you have a ragged looking dough. Mix until just incorporated; do not overmix.
Cover the bowl with plastic wrap and refrigerate it overnight. Have questions or problems? Write to me using the comments link under the title of this post, above.
One last thing: Tomorrow you will need the next ingredient, three sticks of unsalted sweet butter, to be softened at room temperature until it’s pliable and still cool but not oily or greasy for the next part of the recipe. Make sure to take it out of the refrigerator about 1/2 hour to 1 hour before you want to start the next post. See you tomorrow!!