3/4 cup (3.5 ounces / 100 grams) rye flour, plus more for rolling the dough
2 cups (10 ounces / 285 grams) bread flour, more as needed
1/4 cup (2 ounces / 55 grams) organic cane sugar
1 1/4 teaspoons fine sea salt
2 tablespoons (1 ounce / 30 grams) unsalted butter, cut into small chunks and softened slightly
3 sticks (1.5 cups / 340 grams) unsalted butter, cut into cubes and kept cold
8 ounces (225 grams) bittersweet chocolate, broken into chunks or chopped coarse
1 egg, beaten until foamy
Instructions
1. Heat the milk over a low flame until it is just warm to the touch
(110 – 120), and place in the bowl of a stand mixer fitted with the
dough hook. Sprinkle the yeast over the milk and let stand 10
minutes. Add the 3/4 cup rye flour, 2 cups of the bread flour, and
the sugar and salt to the bowl. Mix the dough on medium low speed
for 7 minutes, adding more bread flour by the tablespoon within
the first 2 minutes until the dough comes away from the sides of
the bowl but still feels slightly sticky to the touch. Add the softened
butter a little at a time and mix until completely incorporated.
Scrape the dough into a medium sized bowl, cover tightly, and chill
for 1 hour. This dough is called the detrempe.
2. Meanwhile, place the 3 sticks of cold butter cubes in the bowl of
the stand mixer and beat with the paddle attachment on medium
high speed until the butter is smooth, but still cool. Scrape the
butter onto a piece of plastic wrap and shape it into a fairly thin 6
inches square. Chill the butter block 30 minutes.
Scrape the chilled detrempe onto a surface dusted lightly with rye
flour and shape it into a square. Use the blades of your hands to
press a diamond shape into the center of the detrempe leaving 4
triangular wings. Roll out the wings into flaps and flatten the center
diamond slightly. Place the butter square atop the diamond, and
fold the flaps up over the butter to enclose it.
3. Gently begin rolling the dough into a large rectangle, dusting the
rolling pin and surface with just enough rye flour to keep the dough
from sticking, and brushing off the excess flour with a pastry brush.
When the dough is thin enough that you can see the butter through
the dough, fold the rectangle in thirds, like folding a letter. Starting
with a short end, roll the dough into a loose spiral. Wrap the dough
and chill 1 hour to relax the dough and firm up the butter. Repeat
the rolling and folding process once more. Wrap the dough and
chill at least 1 hour and up to 1 day.
Roll the dough out into a 12x18 rectangle, Trim away the outer inch
or so of dough to form an even rectangle. (The scraps can be tied
into loose knots, brushed with egg wash, dusted with cinnamon
sugar and baked. Slip the whole baking sheet into a large, clean,
plastic trash bag, inflate the bag so that it isn’t touching the
croissants.
Let the pastries rise in a warmish spot until they’re puffy, 1 – 1 1/2
hours, they won’t double in bulk. If you poke one gently, it’s ready
to bake if the depression left by your finger doesn’t bounce back.
Meanwhile, position racks in the upper and lower thirds of the oven
and preheat to 400.
Unwrap the pastries and brush them with the beaten egg. Bake the
pastries until deep golden brown, 18-22 minutes, rotating the pans
once toward the end of the baking time. Let the pastries cool for at
least 10 minutes.
Originally Submitted
3/26/2016
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