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Homemade chocolate croissant (laminated dough)
Chocolate croissant made at home with a laminated leavened dough (type croissant dough). The recipe details the preparation of the sponge, incorporation of the butter block, resting times in the fridge and at room temperature, shaping, glazing and baking. Ideal for an indulgent breakfast or a snack.
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Cost Breakdown
Critical Success Points
- • Development of the gluten network during kneading
- • Incorporation of the butter block without melting it
- • Cold rest (overnight) for a stable lamination
- • Second proof at controlled temperature
- • Even glaze for a beautiful colour
Safety Warnings
- • Handle melted chocolate carefully – avoid hot splashes
- • Use gloves or a thick cloth when handling very cold butter
- • Be careful when opening the hot oven (180 °C)
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