Triple Chocolate Croissant

PASTRY

Dec 14

Baker Kelly Mencin of Radio Bakery | Brooklyn

INGREDIENTS

Sponge:
8 grams instant yeast
1.004 kilograms bread flour

Dough:
394 grams dark chocolate
241 grams cocoa powder
121 grams butter, softened
1.173 kilograms whole milk
587 grams granulated sugar
113 grams sea salt
64 grams instant yeast
3.672 kilograms bread flour
1.8 kilograms pâte fermentée

Croissants:
3 kilogram block butter
Dark chocolate batons
Milk chocolate batons

METHOD

For the Sponge:
In a large nonreactive container, combine yeast, flour, and 643 grams cold water. Refrigerate overnight.

For the Dough:
In a metal bowl set over a double boiler, add chocolate, cocoa powder, and butter. Once melted, transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Set aside. In a separate bowl of a stand mixer fitted with a paddle attachment, add milk, 980 grams ice water, Sponge, melted chocolate mixture, sugar, salt, yeast, flour, and pâte fermentée. Mix 4 minutes on low speed. Increase speed and mix additional 4 minutes, or until dough comes together. Transfer to a work surface and divide into two 5.4-kilogram portions. Transfer to greased, parchment-lined sheet trays. Refrigerate 1½ hours. Once chilled, to a work surface and gently press dough to degass. Transfer to an airtight container and refrigerate overnight.

For the Croissants:
On a work surface, laminate each portion Dough with 1.5 kilograms butter. Once laminated, roll out until 4-millimeters thick. Cut into 3¼-inch by 6-inch rectangles. Shape each rectangle with 1 baton dark chocolate and 2 batons milk chocolate. Transfer to sheet trays and let proof until desired size is reached.

To Assemble and Serve:
Heat oven to 385°F. Bake Croissants 18 minutes. Let cool.

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