Chocolate croissants

Method

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   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.

9. Step 9

   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.