Wholewheat Chocolate Filled Croissants – A Delight to Bake
There are some recipes which never make to my wish list, Croissant being one among them. Tons of layers of butter and white flour simply does not motivate me to try these baked goodies at home. And we often end up in buying the same off the shelves from a nearby bakery for my children who love these crisp bakes. I almost brushed off this month’s Daring Bakers challenge aside when I saw Croissants on it, but thanks to Sarah who prompted me to bake them at home with her easy recipe presentation.
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
As usual I tried my first batch with white flour and the next with wholewheat flour. To make it more appealing I added grated chocolate and sprinkled cinnamon over the wholewheat croissants. Though the Croissants baked with all purpose flour are more light with crispy layers, wholewheat croissants did not disappoint me either. I like the nutty aroma of wholewheat in it and the cookie crust filled with chocolate in these croissants.
I am giving a rough idea about how to make croissants, check out here and at Sarah’s page on Daring Bakers for more information and perfect pictorial depiction of the whole process of making Croissants.
(make 6 small croissants)
- 1 cup wholewheat flour
- 1 tbsp. all purpose flour
- 1/2 cup butter
- 1 tsp. yeast
- 1/2 cup milk
- 1 tbsp. sugar
- 2 tsp oil
- A pinch of salt
- 3 tbsp. of grated chocolate
Method; Heat milk to lukewarm and add yeast and sugar into it. Keep it undisturbed for 10 minutes at warm place. Take a large vessel and add wholewheat flour and all purpose flour in it and pour the bubbled yeast mixture in it. Combine the mixture to make a dough, do not knead it. Cover the vessel and keep it to rise for about 6-7 hours or overnight in refrigerator.
Take out the risen dough and flatten it to make a square. Slice the butter into thin layers and keep it in the center of the flattened dough. Fold the four corners to make an envelope shape and sealed the dough completely.
Use a rolling pin and flatten the dough into an elongated rectangle. Repeat the same process of folding and rolling twice.
Cut the rectangle into squares and divide again to make two triangles each from the square. Add a 1/2 tbsp. grated chocolate on each triangle. Roll each triangle into croissant from the broader side to the pointed end.
Arrange the croissants on a baking tray and brush them with milk. Leave it to rise for 2-3 hours. Preheat the oven at 190°C and bake the croissants for 20-25 minutes till they are golden brown on top.
Look at the Croissant baked with All purpose flour (APF), they look so crisp and flaky.
Wholewheat versions are more like wholegrain cookies with wonderful nutty flavors.
Every bite is satisfying, and I like these dense yet wholesome croissants.
Sinful indulgence, look at the lovely layers that has been magically created with butter!
Given a choice I will bake the chocolate filled wholewheat croissants again. The wholegrain croissants are a winner at my home, even my children preferred these over the APF versions. Good for me
Submitting this to Yeast Spotting.