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2 cups (250 grams) refined flour (maida) + for dusting
½ tablespoon (5 grams) fresh yeast
2 tablespoons (20 grams) castor sugar
1 tablespoons + ½ teaspoon (12 grams) milk powder
1 teaspoons (5 grams) salt
1 cup (150 grams) margarine
100 grams dark chocolate, cut into thick slabs
Milk for milk wash


1. Take yeast in a small bowl, add a pinch of sugar and little
warm water, mix well and set aside to get activated for two
2. Sieve the refined flour into a large mixing bowl, add milk
powder, remaining sugar and salt and mix well.
3. Make a well in centre and add the activated yeast and mix
4. Add a hundred and twenty five millilitre water and knead into
soft dough. Cover it with wet muslin cloth and keep it
overnight in the refrigerator.
5. Remove it from the refrigerator and knock back the dough.
Roll the dough into half inch thick rectangular sheet.
6. Spread quarter cup of margarine evenly on the rolled sheet
and fold it into book fold, cover with a cling film and
refrigerate it for twenty to twenty five minutes.
7. Remove from the refrigerator and roll again to half inch thick
rectangular sheet, spread quarter cup margarine evenly and
fold it into a single or E fold, cover with cling film and
refrigerate it for twenty to twenty five minutes.
8. Repeat the process till all the margarine is over. Repeat the
process once more without applying margarine.
9. Preheat the oven at 180º C.
10. Cut the dough into half and then roll it again into half inch
thick rectangular sheet.
11. Trim the edges and cut it into triangles. Give a slight cut at the
broad end, stretch it from sides and roll it to form a crescent
12. Make plain with the small triangles and stuff the remaining
with chocolate slab.
13. Place them on a baking tray and cover with wet muslin cloth
and allow to prove for five to ten minutes.
14. Remove the cloth, give milk wash and place them in the
preheated oven and bake it for fifteen to twenty minutes.
15. Remove from the oven, arrange them on a serving plate and
serve hot.

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