Can’t go past a chocolatey pastry? Roll up your sleeves and give these dark chocolate croissants a go. They’re perfectly buttery, fluffy and flaky.
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Combine the flour, sugar, salt and yeast in the bowl of an electric mixer fitted with a dough hook. Add the water and milk and knead for 5 mins or until well combined and smooth. Add unsalted butter, 1 piece at a time, kneading until butter is incorporated in the dough. Continue kneading for 5 mins or until the dough is smooth. (Alternatively, place the flour, sugar, salt, yeast, water and milk in a bowl and stir until combined. Use your hands to knead the butter, 1 piece at a time, into the flour mixture until well combined.) Turn onto a lightly floured surface and shape into a ball. Use a small sharp knife to cut a cross in the centre. Place the dough, cross-side up, in a greased bowl. Cover with plastic wrap. Place in fridge for 6 hours or overnight to rest.
Meanwhile, use a small knife to cut the salted butter lengthways into batons. Place batons, side-by-side, on a sheet of baking paper. Cover with another sheet of paper. Use a rolling pin to tap out to a 1cm-thick, 20cm x 30cm rectangle. Place on a baking tray in the fridge to chill.
Remove the butter and dough from the fridge and set aside for 10 mins. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead until smooth. Use a rolling pin to roll out to a 30cm x 50cm rectangle. Place the butter in the middle of the rectangle. Fold short sides of the dough over the butter to enclose completely.
Turn the dough 90 degrees. Use a rolling pin to carefully roll out dough to a 20cm x 50cm rectangle. Starting from 1 short end, fold over one-third of the dough. Fold opposite third of the dough over to create a rectangle with 3 layers. Wrap in plastic wrap and place in the fridge for 1 hour to rest.
Remove dough from the fridge and set aside for 10 mins. Roll out on a lightly floured surface to a 20cm x 50cm rectangle and repeat folding into thirds. Repeat rolling and folding 1 more time. Cover with plastic wrap and place in the fridge overnight to rest.
Line 2 large baking trays with baking paper. Coarsely chop half the chocolate. Cut the marzipan into 5mm x 5cm batons. Remove the dough from the fridge and set aside for 10 mins. Roll out the dough on a lightly floured surface to a 20cm x 50cm rectangle. Use a sharp knife to cut the dough in half lengthways. Cut the dough crossways into 4 to make 8 squares. Cut each square in half.
Place 1 dough rectangle on a clean work surface. Arrange 1 marzipan baton and a little of the chopped chocolate across 1 short end of the dough. Carefully roll up the dough to enclose the filling. Place on 1 of the lined trays, seam-side down. Repeat with the remaining dough rectangles, marzipan and chopped chocolate. Set aside at room temperature for 1 hour or until dough rises and is soft. Place in the fridge for 1 hour to chill.
Preheat oven to 200°C. Fill a large baking dish with water and place in the bottom of the oven. Whisk egg yolk and milk in a small bowl. Carefully brush egg mixture over the top of each croissant. Bake, swapping trays halfway, for 25-30 mins or until the croissants are golden brown and puffed. Transfer to a wire rack to cool completely.
Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Stir for 3 mins or until the chocolate melts. Place in a sealable plastic bag and cut off 1 corner. Pipe chocolate evenly over each croissant. Serve warm or at room temperature.
COOK. STORE. SAVE.
Smart swap: Save at the checkout and use frozen puff pastry instead. The croissants will be less fluffy, but still tasty.
Clever storage: Store leftover yeast in an airtight container in the fridge. To test if the yeast is still active, add 1 tsp yeast to a bowl of lukewarm water. Check after 10 mins – if the yeast is foamy, you’re good to go.
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