For 110 servings
3350 g bread flour
425 g sugar
72 g salt
1850 g milk
90 g yeast
335 g Debic Incorporation Cake Butter
2 kg Debic Tourage Butter Croissant
Dissolve the yeast in the milk and knead everything, except the croissant butter, together for approx. 15 minutes, until you have a smooth and elastic dough.
Divide into 3 kg, covered with cling film and leave to rest in the refrigerator until the next day
For each dough piece fold in 1 kg of croissant butter and give a single turn and another double turn.
Leave to rest in the refrigerator for 20 minutes.
Freeze for a few minutes before stretching.
Roll out in the laminator to 0,5 mm thick.
Cut 70 g triangles and shape the croissant (23 x 8 cm).
Ferment at 26°C with 80% humidity for approximately 2,5 hours.
Brush with an egg wash before baking.
Bake in a convection oven at 180°C for approx. 18 minutes.
Place 1 chocolate bar in every triangle and roll them as usual.
Finish the baked chocolate croissant with a stripe of ganache or chocolate.