Best chocolate corissant #bestchocolate #chocolatelover #corissant

This is my 100% chocolate croissant recipe . Chocolate in my favorite ingredient in Pastry . Enjoy the recipe :

Chocolate Croissant:
1000 g of Bread flour
1000 g of All-Purpose flour
300 g of sugar
85 g Valrhona Cocoa Powder
50 g Valrhona 100% Cocoa Paste melted to 50C
100 g Fresh Yeast
60 g salt
600 g whole milk
300 g water
300 g of fresh butter (cold cubed)

1 kg (1000 gr) butter (82-84%) - extra dry laminated 40x40cm for lamination.

Mix everything in a bowl with the hook attachment. Slowly mix ingredients and knead for 10 -15 minutes on 2nd speed. Form the dough into a ball and cover with a plastic wrap, leave to prove for 1 hour at room temperature (22-25°C / 72-77°F).
Push down and roll it up to 60x40 cm then cover with cling film and leave overnight in the refrigerator. Roll out the dough to 7 mm, then place the butter to cover 2/3 of the surface area. Fold into three (fold the non-buttered third onto the butter, then fold the remaining third on top). Use a simple fold. Leave for 30 min in the fridge. Roll out the dough to 7 mm and repeat the operation to make 3 single fold. Each fold leave in the fridge 30 minutes to rest.
Leave it to rest in the refrigerator for roughly 1 hour. Roll out to a thickness of 3 mm. Cut up into 9 x 30 cm triangles. Stretch out each piece of dough slightly and add two chocolate stick, then shape (roll it up loosely).
Place croissant on a baking tray and leave to prove at 27°C at 80% humidity for 3 hours. Egg wash croissant and bake 170C for 18-20 minutes.