*  Exported from  MasterCook  *

                        Chocolate Chip Croissants

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Butter -- softened
     1/4   c            All-purpose flour -- unsifted
     3/4   c            Milk
   2       tb           Sugar
   1       ts           Salt
     1/2   c            Water --
                        - very warm (105 to 115 F)
   2                    Pkg active dry yeast
   3       c            All-purpose flour -- unsifted
  12       oz           Chocolate chips
   1                    Egg yolk
   1       tb           Milk

  With spoon, beat butter, 1/4 cup flour until smooth. Spread on
  waxed paper (on wet cookie sheet) in a rectangle 12x6".
  Refrigerate. Heat 3/4 cup milk; stir in 2 tb sugar, salt to
  dissolve. Cool to lukewarm. Sprinkle water with yeast; stir to
  dissolve. With spoon, beat in milk mixture and 3 cup flour until
  smooth. Turn on lightly floured pastry cloth; knead until smooth.
  Let rise, covered, in warm place, free from drafts, until doubled,
  about 1 hour.

  Refrigerate 30 minutes. On lightly floured pastry cloth, with
  stockingette-covered rolling pin, roll into 14x14" rectangle. Place
  butter mixture on half of dough; remove paper. Fold other half over
  butter; pinch edges to seal. With fold at right, roll from center
  to 20x8". From short side, fold dough into thirds, making 3 layers;
  seal edges; chill 1 hour wrapped in foil. With fold at left, roll
  to 20x8"; fold; chill 30 minutes. Repeat. Chill overnight. Next
  day, roll; fold twice; chill 30 minutes between. Then chill 1 hour
  longer.

  To Shape:

  Cut dough into 4 parts. On lightly floured pastry cloth, roll each
  into a 12" circle. Cut each circle into 6 wedges. Sprinkle wedges
  with chocolate chips--be careful to leave a 1/2" margin all around
  and not over-stuff with the chips. Roll up beginning at wide end.
  Form into a crescent. Place point side down, 2" apart on brown
  paper on cookie sheet.

  Cover; let rise in warm place, free from drafts until double,
  1 hour. Heat oven to 425 F. Brush with beaten egg yolk mix in the
  1 tb milk. Bake 5 minutes, then reduce oven to 375 F; bake
  10 minutes more or until croissants are puffed and browned. Cool on
  rack for 10 minutes.


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