Recipe of Gordon Ramsay Chocolate croissant

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, chocolate croissant. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chocolate croissant is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chocolate croissant is something which I’ve loved my entire life.

Find Deals on Chocolate Croissant in Bread & Pastries on Amazon. Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). Place the chocolate croissants on a lined baking tray and paint with the beaten egg.

To get started with this particular recipe, we must first prepare a few components. You can have chocolate croissant using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate croissant:

1. Take 4 cups all purpose flour
2. Take 1/2 cup water
3. Get 1/2 cup milk
4. Make ready 1/4 cup sugar
5. Get 1 beaten egg
6. Take 1 pack dry yeast
7. Make ready 3 tbs unsalted butter
8. Take 1 bar cooking chocolate

Save the rest of the egg wash in the fridge for later. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla. Rotate the pans halfway through baking.

Steps to make Chocolate croissant:

1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
2. Lightly knead the dough and form it into a ball, making sure not to over-knead it. - - Cover the dough with plastic wrap and refrigerate for one hour.
3. Slice the cold butter in thirds and place it onto a sheet of parchment paper.. - - Place another piece of parchment on top of the butter, and beat it with a rolling pin.
4. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
5. Transfer the butter layer to the refrigerator. - - To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants
6. Roll out each corner and form a 10-inch (25 cm) square. - - Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. - - Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
7. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. - - Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
8. Fold the top half down to the middle, and brush off any excess flour. - - Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. - - Cover and refrigerate for one hour.
9. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. - - After the final turn, cover the dough with plastic wrap and refrigerate overnight.
10. To form the croissants, cut the dough in half. Place one half in the refrigerator. - - Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm). - - With a knife, trim the edges of the dough. - - Cut the dough into 4 rectangles. - - Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
11. Place the croissants on a baking sheet, seam side down. - - Repeat with the other half of the dough. - - Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later. - - Place the croissants in a warm place to rise for 1-2 hours. - - Preheat oven to 400°F (200°C). - - Once the croissants have proofed, brush them with one more layer of egg wash. - - Bake for 15 minutes or until golden brown and cooked through. Serve warm. - - Enjoy!

Whisk in the eggs, cream and vanilla. Rotate the pans halfway through baking. Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. Our handmade croissants have a delicate flaky texture, buttery taste and irresistible aroma. Filled with fine chocolate from renowned Belgian chocolatier Callebaut.

So that is going to wrap it up for this special food chocolate croissant recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!