Peter Reinhart's Artisan Breads Every Day
Tags:
Recipe Review
bes30 from ,
Some of my experiences from creating the regular croissants were the same for this recipe, so please read that recipe for the full review of the base croissants.
When making the chocolate filling for this recipe, I had some trouble with the directions and the final product. I combined the melted butter and chocolate and poured it onto a silpat, but it seemed the filling was too thin and I was not able to spread it out to achieve the optimal ¼ thickness. The filling just ran all over the place, so I quickly grabbed a pan where
I could drape the silpat into, to create a form that could achieve a thicker formed chocolate. Next time I will be more aware of how viscous the chocolate mixture is and maybe add more chocolate, so it will spread correctly.
In was able to cut the chilled, formed, chocolate mixture into something that resembled a bar, so in the end it worked out ok.
In my haste (see regular croissant review), I didn’t read the part about cutting the dough into rectangles rather than triangles, so my chocolate croissants were formed with the triangle method and don’t look like barrels like they are supposed to.
The end product was unbelievable! They were perfectly buttery, flaky and delicious. They were so addicting I couldn’t stop when they had appropriately cooled from the oven. I loved the added addition the chocolate brought to the croissant.
Comments
Login or register to add your own comments.