- Put the flour, chopped ice-cold butter, 1 teaspoon of salt, the sugar and 90 ml cold water into the blender jug and, with the measuring beaker in place, knead for 25 seconds/speed setting 4. Remove the soft dough from the blender jug and, on a floured surface, shape into a ball. Wrap in cling film and allow to rest for at least 30 minutes in the refrigerator.
- Put the chilled dough on a floured work surface, press it flat and shape into a rectangle. Then fold the dough into the centre from both sides so that a three-layered rectangle is created. Wrap the dough in cling film again and put in the refrigerator for approx. another 30 minutes.
- Then roll out the dough towards the open sides to form a rectangle 25 cm long and fold the sides in again towards the centre. Wrap the dough in cling film again and chill for another 30 minutes. Repeat the process twice more.
- Pre-heat the oven to 200 °C and line a baking sheet with greaseproof paper.
- Roll the dough out into a circle (approx. 30 cm diameter) and cut into 8 slices (as you would with a circular cake). Make a score 1 cm deep at the wide end, and then with the wide end roll them towards the tips to create croissants. Place the croissants on the baking sheet, bake for 25 minutes and then allow to cool on a cake rack.
Before rolling up the dough, brush with chocolate spread and enjoy the chocolate croissants while warm.
Bon appétit with Monsieur Cuisine