Yield: 24 Servings
|1½ cup||Butter or margarine, softene|
|¼ cup||Flour, unsifted, all-purp|
|½ cup||Very warm water (105-115|
|2 packs||Active dry yeast|
|3 cups||Flour, unsifted, all-purp|
|12 ounces||Chocolate chips|
With spoon, beat butter, ¼ cup flour till smooth. Spread on waxed paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat ¾ 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 ½ 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 ½ hour. Repeat. Chill overnight. Next day, roll; fold twice; chill ½ 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 ½-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.