Chocolate chip croissants

 
                         CHOCOLATE CHIP CROISSANTS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Butter or margarine, softene
      1/4   c            Flour, unsifted, all-purp
      3/4   c            Milk
    2       tb           Sugar
    1       t            Salt
      1/2   c            Very warm water (105-115
    2       pk           Active dry yeast
    3       c            Flour, unsifted, all-purp
   12       oz           Chocolate chips
    1                    Egg yolk
    1       tb           Milk
 
   With spoon, beat butter, 1/4 cup flour till smooth.
   Spread on waxed paper (on wet cookie sheet) in a
   rectangle 12x6.  Refrigerate.  Heat 3/4 cup milk; stir
   in 2 tbl 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 1/2 hour.  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 1/2 hour.  Repeat.  Chill overnight.  Next
   day, roll; fold twice; chill 1/2 hour between.  Then
   chill 1 hour longer.  To shape:  cut dough into 4
   parts.  On lightly floured pastry cloth, roll each
   into a 12-inch circle. Cut each circle into 6 wedges.
   Sprinkle wedges with chocolate chips -- be careful to
   leave a 1/2-inch margin all around and not overstuff
   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.  brush with beaten
   egg yolk mix in the 1 tbl milk.  Bake 5 minutes, then
   reduce oven to 375; bake 10 minutes more or until
   croissants are puffed and browned.  Cool on rack for
   10minutes.
  
 
 
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