Croissant

1. 1

   In a bowl, sift the flour, add water and milk, then add sugar, salt, dry yeast, and softened butter. Knead into a soft dough.

   10 min

2. 2

   Wrap the dough in plastic wrap and place in the refrigerator.

3. 3

   Take out 200g of butter. Place it on parchment paper, cover with another sheet of parchment paper, and roll it out to about 2 cm thick.

   5 min

4. 4

   Remove the dough from the refrigerator, roll it out, place the butter sheet in the center, fold the edges of the dough over the butter from all sides, and roll it out again. Transfer to a plate and place in the refrigerator for 1 hour.

   60 min

5. 5

   Remove the dough, roll it out into a rectangular shape, fold one edge first, then the other edge, wrap in plastic wrap and place in the refrigerator for 1 hour.

   60 min

6. 6

   Remove the dough from the refrigerator, roll it out again into a rectangular shape, fold one edge first, then the other edge. Wrap in plastic wrap again and place in the refrigerator for 1 hour. Repeat this procedure one more time. You must perform 3 identical actions to get 27 layers of dough.

   60 min

7. 7

   Remove the dough from the refrigerator, cut it in half, roll out each piece of dough and cut each sheet into 4 equal strips. Place chocolate chips on each strip of dough, roll it up and place it on a baking sheet.

   15 min

8. 8

   Brush with beaten egg and let it sit for 1 1/2 hours. Then brush with egg again.

   90 min

9. 9

   Place in a preheated oven at 200 degrees Celsius. Bake for 15 minutes.

   15 min

   200°C

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.