Croissant ~ Pain Au Chocolate

Bonjour….croissant pour le petit déjeuner n’importe qui? haha….. I wonder if the translator working or not ! Can anyone tells me? haha…. I can’t even pronounce those words correctly…it sounds like my tongue is fighting between my lips. Gosh ! haha…..  My younger brother speaks really well. He took French subject during his college time in Singapore. Anyway, I’m glad I still be able to spend time for some homemade croissants lately. Did you notice that croissant & Danish pastry do look quite the same ? But it is not ! Danish pastry is a rich dough which contained high amount of butter & sugar and it taste sweet & soft. While croissant is a lean dough which contained less amount of butter & sugar, and it taste savoury & crispy. So, are you ready for this!

(recipe adapted from here)
Ingredients :
(A)
500gm  all purpose flour
160ml  water
160ml  milk
1 TB  yeast
2-1/2 TB  sugar
2 tspn  salt
40gm  margarine

(B)
*250gm  margarine, thinly sliced

Method :
(1) combine ingredients (A) into a big bowl and stir to form soft dough.
(2) knead to smooth and let to rest for an hour or till double in size.
(3) next, punch dough to release air then wrap with plastic sheet and keep refrigerated overnight.
(4) then follow by the folding method here, on the next day.
(5) again keep the folded dough refrigerated for overnight, soon after folding completed.
(6) finally, place dough to a slightly floured working table on the next day and rest for 20 mins.
(7) roll dough into 24×48″ flat sheet, divide into 4 equal cuts and again halved each portion into triangle shape.

(8) now, roll each dough up like Swiss roll and place them to baking tray to rest for about 60-80 mins.

(9) finally, bake at preheated oven 200′C for 10 mins and then 180′C for another 10 mins, or till nicely brown.

WALAAAaaaa…..here comes my babies! Gorgeous brown as you see here. I’m a bit sad cause the bread came out too soft & fluffy (What the heck!). Yeah, I’m expecting something else actually. I should have follow the quantity of water as given which is 140ml each. I added in 40ml extra ! YIKES!

I actually ended up making 4 croissants and 4 Pain Au Chocolate. If time allows, I’ll make one more batch. And my kids are asking for more Pain Au Chocolate. lol.
*
I’m sending this to Yeastspotting @ Wild Yeast Blog.