Members recipe
Chocolate Croissant
Built around bread flour and cold milk -- the method starts by make the dough.
Anchored by bread flour, cold milk and sugar, this bakery dish starts by make the dough and comes together in about 50 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around bread flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 cups bread flour
- 1 1/4 cups cold milk
- plus 5 more ingredients
Method
Make the dough and butter block, and laminate with 3 folds exactly as for butter croissants, chilling between turns to keep the layers distinct.
The rest of this recipe is for members.
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