Chocolate croissants

INGREDIENTS

• 2000 g Flour for croissants
• 400 g eggs
• 300 g milk
• 40 g salt
• 600 g water
• 200 g sugar
• 90 g yeast
• 500 g butter 82%

INSTRUCTIONS

1. Put all ingredients in the mixer except the butter.
2. Beat all ingredients on the 1st speed for 2 minutes and for 8-10 minutes on the 2nd speed, adding the butter in the last 2 minutes.
3. Divide the dough in half.
4. Roll out the dough with a rolling pin into a square, place the block of butter in the middle (10 - 12°C) and fold in the corners of the dough so that the butter is enclosed, sealing the edges.
5. Roll the dough out into a rectangle making a letter fold; making a single fold followed by a double fold.
6. Put the folded dough in the refrigerator or freezer (covered with plastic wrap) to rest for 30-60 minutes, until the dough reaches a temperature of 10 degrees.
7. Cut into the desired size and form into the desired shape.
8. For Pain au chocolat cut into strips of 15 x 8 cm.
9. Put the pans in the oven (26°C, 80% RH) for about 150 minutes.
10. Carefully brush with egg wash and bake at 175°C, in a convection oven, for about 17 minutes.