Who doesn’t love to start their day with a good panettone and a glass of milk? Although you can always buy the bread, there is nothing like making it yourself, especially with options as exquisite as chocolate croissants. So get to work and prepare these French delicacies from scratch.

You cannot miss these chocolate croissants if you are a lover of crispy sweet bread. Once they are ready, accompany them with a glass of Santa Clara® Milk.

Select all ingredients

• 4 cups flour for the dough
• 1/2 cups water for the dough
• 1/2 cup of Santa Clara® Milk for the dough
• 1/4 cups sugar for the dough
• Two teaspoons salt for the dough
• One package of yeast, 11 g, for the dough
• Three tablespoons butter, in cubes, at room temperature, for the dough
• 1 1/4 cups butter, cold
• enough flour to flour
• 2 cups semisweet chocolate, cubed
• Two eggs, beaten to glaze
• 1 cup of Santa Clara® Milk to accompany

Preparation

• Add the flour, water, Santa Clara® Milk, sugar, salt, yeast and butter in a large bowl. Mix with a spatula and start kneading until you get a more homogeneous dough. Subsequently, knead lightly, form a ball, cover with plastic wrap and refrigerate for 1 hour.
• Cut the butter in three, place it on wax paper, cover it with another wax paper, and stretch the butter with a rolling pin to form a 1 cm thick block. Refrigerate.
• Stretch the dough on a flat and previously floured surface, forming a square larger than butter. Immediately after, place the cold butter on top of the dough and wrap it with it. Stretch again, but now vertically. Transfer the dough to a previously greased and floured tray, cover it with plastic wrap and refrigerate for 1 hour.
• Stretch the dough vertically, fold the top half towards the centre, and then the bottom half. Cover again with plastic and refrigerate.
• Repeat this process two more times.
• When the dough is ready, you will notice how several layers have formed. Cut in half and take one to refrigerate.
• Roll out the dough lengthwise on a flat, floured surface to a thickness of 1 cm. Later, cut a rectangle and remove the excess dough.
• Once you have the rectangle, cut it into triangles, all the same width. Fill each triangle with two squares of chocolate and roll up, starting with the thickest part. Repeat the same process until you finish with the dough.
• Place the croissants on a floured tray, varnish with egg and let stand 30 minutes so that the dough ferments before baking, re-varnish.
• Finally, bake at 180 ° C for 20 minutes.
• Serve in a basket and chop in a glass of Santa Clara® Milk.