How to Prepare Perfect Chocolate layered Croissants delicious and easy to make.

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The layers in a chocolatine come from butter and careful folding of the dough. It's also known elsewhere as simply a chocolate croissant—and whatever you want to call it, the chocolatine is, at. Traditional croissant dough is a fun, but a time Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants.

You need to prepare & 1/2cups all purpose flour.
Use active dry yeast.
Use warm milk.
Provide warm water.
Prepare salt.
Use butter.
Use vanilla essence.
Use For dressing:1 tbsp butter,3 tbsp coco powder &1/2 bar chocolate.
Prepare For the egg wash:1 egg and 1 tbsp milk.

Short Tips:

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Mix together milk, water and yeast and let sit for 5-10 minutes to poof.
Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes..
Cover the dough and let poof for about an hour or until dough doubles in size..
After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes..
After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together..
Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling..
After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter. Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes).
On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly..
Do this for all the other pieces.
Place them on the baking sheet then brush with the egg wash(mix the one egg plus 1 tbsp milk) Place in the oven to poof(without switching it on) for 10 minutes..
Pre heat your oven to 180°C and bake for 15 minutes. Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes..
Serve.

While making chocolate croissants from scratch is a. Sprinkle it over the inner layer of the croissant, fold it closed as instructed and bake. Place a chocolate baton at the bottom of your rectangle, roll the dough over the chocolate and place a second chocolate baton. PreparationRoll out and cut dough: Roll out dough on a lightly floured surface, dusting with flour as necessary. For the croissants At this point, you have completed chocolate croissants.

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