Croissant Dough

The secret to making perfect croissants lies in creating a buttery, laminated dough. This dough is unique because of the multiple layers of butter that are folded between the dough, resulting in that classic flakiness. Here’s what you’ll need:

• All-purpose flour: The base of your dough, offering structure.
• Unsalted butter: Butter is key for lamination. It must be cold to create distinct, flaky layers.
• Milk: Whole milk adds richness and moisture to the dough.
• Sugar: For a subtle sweetness in the dough.
• Active dry yeast: Helps the dough rise and creates that airy texture.
• Salt: Enhances flavor.
• Egg: For an egg wash that gives the croissants a beautiful golden finish.

Chocolate Filling

For the filling, you can use chocolate sticks or high-quality chocolate chips. The key is to use a type of chocolate that will melt smoothly during baking but remain intact enough to create a solid bite of chocolate in the center.

• Dark chocolate: Choose a high-quality chocolate bar or chips with at least 60-70% cocoa content. This provides a rich, deep flavor.

Looking to experiment with other fillings? Try adding fruit or almond paste to the mix. These variations can elevate the experience, much like our perfect recipe for rotisserie chicken that offers versatile flavor combinations.