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Chocolate fig Croissants

Chocolate fig Croissants

Yields
  • 12 to 15 croissants
  • Total time: 65 minutes
Ingredients for Croissants
  • 4 cups bread flour
  • ¾ cup lukewarm milk
  • 1 envelope yeast
  • 2 Tbsp. stevia
  • 1 egg
  • 2 Tbsp. salt
  • ½ cup milk
  • 1 cup cold butter
  • 1 egg for brushing
Ingredients for filling
Directions

In a large bowl, sift flour and salt together.

In a small bowl with ¾ cup lukewarm milk add the yeast. Stir until dissolved. Add the flour mixture to the yeast mix. Slowly add stevia and the egg. Add remaining milk to bring dough together.

Flour your workspace. Dump out flour mixture onto working area. Knead for about 7 to 10 minute until smooth. Place dough ball in a well-oiled bowl. And place in a cool dry area until doubled in size.

On a piece of parchment paper, flatten butter into a long, thin rectangular block. Return butter to fridge for ten minutes.

Rollout the dough into a 12-inch square. Add your butter block to the center of the square; fold the dough up and around so it envelops the butter fully. Fold the top of the dough down, and the bottom half up, so the dough is longer then wide. Wrap in plastic wrap and refrigerate for 20 minutes.

Remove from fridge, fold over twice, re wrap in plastic, refrigerate again for 20 minutes. The point is to keep the dough really cold.

Remove from the fridge; roll out the dough into a rectangle, the sides should be about 3/4 inch. With a pizza cutter, cut triangles into the dough.

Pre-heat oven 425.

For the filling mix chocolate and figs in a food process. Pulse until smooth.

Take your dough triangle and use about 1 tablespoon of filling in the center. Make sure you roll them up biggest side to down to the pointed side. Repeat with all other dough pieces.

When you put the croissants on the cookie sheet, make sure you place the far enough apart because they need space to double in size. Brush with egg wash and bake until puffed and golden about 13-17 minutes.

Remove from oven, best served warm. Enjoy!!