This week in my Food Production class we made the beast of all baked goods, the croissant. This scrumptious French staple has been around since the middle ages. It requires a lot of time and patience to make. We made a quick version of it and it still took us 4 hours to make!
The recipe we used is from Fine Cooking. There are many youtube videos out there that can walk you through this tough recipe. I will share with you the recipe we used in class.
For the dough
Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.
Nutrition Information (per serving):