Ingredients
1 1/2 cup butter or margarine, softene
1/4 cup flour, unsifted, all-purp
3/4 cup milk
2 tbsp sugar
1 tsp salt
1/2 cup very warm water (105-115
2 package active dry yeast
3 cup flour, unsifted, all-purp
12 oz chocolate chips
1 egg yolk
1 tbsp milk
Directions
With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed
paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat
3/4 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
1/2 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 1/2
hour. Repeat. Chill overnight. Next day, roll; fold twice; chill
1/2 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 1/2-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.
Servings: 24 servings
Chocolate Chip Croissants Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be found far back into ancient history, at least as far back into history as ancient Egypt, and maybe further still. Having said that, these, old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the Roman cooks used many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Moving our culinary historical trip onwards, there were some recipe books which date from the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of food enjoyed by the rich people of that period. In the 15th century, people returning from the crusades brought us many spices and herbs from the East, including coriander, parsley, and basil. These new culinary innovations created an eruption in books on cooking, many of which still exist in private libraries. When we get to the 1900s, cookery books are in great demand, mostly due to increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Chocolate Chip Croissants recipe.
