SOFT CROISSANTS WITH CHOCOLATE CHIPS IN THE DOUGH
The recipe for soft brioche croissants with lots of chocolate chips inside, to fill as desired.
Do you know that morning treat that gets your day off to a good start? These croissants are just right for you, soft and fluffy like a cloud, so delicious and with very little butter, so you have few regrets.
But let’s be honest, if we also take away the pleasure of eating, what do we have left?? 😉
Let’s see how I made them.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/2 tbsp sunflower oil
- 3 1/2 tbsp butter
- 7/8 cup milk
- 1/4 cup sugar
- 1 tsp instant yeast (9 g fresh yeast)
- 1/2 cup chocolate chips
- lemon zest
- 1 egg
- 90 liquid sourdough starter
- 3/4 cup milk
Steps
For those using sourdough starter, the night before you will need to refresh it and once it has grown by one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to your dough. N.B. THE TIMES DESCRIBED are for instant yeast, with sourdough, they are longer.
For those using instant yeast, subtract 50 g of water from the TOTAL described and then follow the instructions on the package.
Leave the butter at room temperature for this preparation.
In a mixer or with electric beaters, pour in all the ingredients (except the butter) and knead until a smooth ball is formed. At this point add the butter in pieces and let it incorporate into the dough.
FINALLY, add the chocolate chips directly into the dough, and mix again.
Let rise for 30 minutes.I am used to doing them in my dough because it makes them softer, but if you don’t have time you can skip this step.
If you decide to do them, you can find everything here –> EASY FOLDING IN A BOWL EXPLAINED
Leave to rest until doubled; if using sourdough starter, let rest for an hour and then refrigerate overnight, then take out the next day and let acclimate for a couple of hours.Make two puff pastry folds without embedding the butter as shown in the video, without resting the dough, just to give strength to the dough.
Then divide into triangles and form our croissants.
Let rest until they are nice and puffy.
Brush with milk and sprinkle with sugar.
Bake at 356 degrees (static), 338 degrees (ventilated) for about 20 minutes.THE SOFT CROISSANTS WITH CHOCOLATE CHIPS IN THE DOUGH are ready.
