Cocoa Croissant
It’s tea time at home! Make fluffier, healthier croissants with the Convection setting that combines heat and steam, to serve you trays of croissants that are as fluffy as cloud.
2 hoursDifficulty:HardIngredients
Dough
- 200 gBread flour
- 1.5 TspInstant dry yeast
- 1 TbspSugar
- 15 gEgg (beaten)
- 115 gMilk
- 0.5 TspSalt
- 20 gDry Butter
- 1 TbspCocoa Powerder
- 2 TspWater
Steps
1) Mix Ingredients and knead the dough until smooth.
2) Measure out 120 Grams for chocolate dough. Mix Cocoa Powder and water, then knead with Cocoa Paste.
3) Wrap and chill for 30 minutes.
4) Place dry butter (100g on cling wrap, roll dry butter over the dough then wrap and chill). Roll dough into rectangle shape and place butter onto main dough and fold the dough into half, then fold it to rectangle shape.
5) Fold 1/3 to overlap each other (repeat same steps for 3 times).
6) Roll it into square shape, stack plain dough onto cocoa dough and roll it to square shape. Trim the side and cut into 4 equal square shapes. Score cocoa side of dough with knife and roll dough to form croissant.
7) Place in the middle rack of 4-in-1 Combi Steam Microwave Oven NN-CS89LB and Ferment at 30°C with convection setting for 20 minutes, dough will rise 1.5x bigger.
8) Pre-heat on convection setting to 220°C. Bake at 220°C for 3 minutes, continue with lower temperature (180°C) to fully cook the dough for 15 minutes.
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