CHOCOLATE ORANGE CROISSANTS

By Kitchenbee

Ingredients

• 1 1/2 cups butter, softened
• 4-4 1/2 cups flour, divided
• 2 pks active dry yeast
• 1/2 cup warm water (110-115)
• 3/4 cup milk
• 2 envelopes unsweeted baking chocolate flavor (2 oz)
• 1/4 cup sugar
• 1 tsp salt
• 1 egg
• 1 egg yolk
• 1 tblsp milk
• sifted confectioners sugar
• 1 cup sugar
• 3 tblsp cornstarch
• 1/4 tsp salt
• 3 envelopes unsweetened baking chocolate flavor (3 oz)
• 1 1/3 cups milk
• 1/2 tsp grated orange rind

Preparation

Step 1

Beat together butter and 1/3 cup of flour. Roll between 2 sheets waxed paper to a 12x6 inch rectangle. Chill 1 hour. Dissolve yeast in water. In saucepan, combine ¾ cup milk, chocolate, sugar and salt; heat until sugar dissolves. Cool. Turn into large bowl. Add dissolved yeast and egg; beat well. Beat in 2 cups flour. By hand, stir in as much remaining flour as you can. On lightly floured surface, knead in enough of the flour to make a moderately soft dough that is smooth and elastic, 3-5 minutes. Cover, let rest 10 minutes. Roll into 14 inch square.

Place chilled butter on half the dough; fold other half over top. Seal edges. Roll into 21x12 inch rectangle. Fold into thirds; seal edges. Chill 30 minutes. Repeat rolling, folding and chilling steps twice more. After last chilling, fold dough into thirds, forming 12x7 inch rectangle. Chill several hours. Cut dough crosswise into fourths. Roll each into 12 inch circle; cut each into 8 wedges.

In saucepan, combine sugar, cornstarch and salt. Stir in chocolate, milk and orange rind. Cook, stirring constantly, until mixture thickens and bubbles; cook 2 minutes more. Cool slightly.

Place 1 tablespoonful filling at base of each wedge. Roll up loosely, starting at base. Place point down on ungreased cookie sheets. Cover; let rise until nearly doubled, 45-60 minutes.

Combine egg yolk and 1 tablespoon of milk; brush over croissants. Bake at 375 for 12 minutes. Cool on wire racks. Sprinkle with confectioners’ sugar.