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1
Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
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2
While mixture is cooling, dissolve the yeast in the water and add it to the milk.
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3
Place the liquid in a mixer and add the flour. Using the dough hook, mix
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4
until the dough is elastic and sticky. you can do it by hand and knead it gently.
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5
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
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6
Place in refrigerator and chill for 30 minutes.
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7
While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
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8
Roll the dough on a floured board to form a 1/4-inch thick rectangle.
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9
Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
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10
Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
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11
Then roll the dough to 1/4-inch thickness once more.
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12
Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
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13
Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
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14
Place a small amount of roasted almonds and chocolate pieces on each triangle.
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15
Roll each triangle beginning with the wide side, then shape the rolls into crescents.
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16
Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
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17
Chill for 30 minutes in the refrigerator before baking.
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18
Preheat oven to 400u00b0F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
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19
Remove recipe croissant from the oven. Cool and enjoy.
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20
tips:.
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21
Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
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22
Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
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23
Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
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24
preparation time does not include time spent chilling overnight.
