Brazilian Chocolate Croissant
Brazil is a world-renowned cocoa-producing country, which produces some of the highest quality cocoa beans. In this recipe, the classic French croissant meets rich Brazilian cocoa to create a truly special, chocolatey experience. The harmony of buttery, layered dough and intense cocoa is felt with every bite, making it the perfect choice for a sweet breakfast or afternoon coffee.
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast and let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, add the salt and cocoa powder, then pour in the yeast mixture. Start kneading the dough.
3
When the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes, until elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process two more times, always resting the dough in the refrigerator for 30 minutes in between.
8
Roll out the prepared puff pastry to a thickness of 5 mm, then cut it into triangles and place a small cube of dark chocolate on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the tip to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush it over the top of the croissants to give them a beautiful shine.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar before serving.
