Chocolate-Filled Croissants (Saccottini)

Servings: Makes 10 croissants

Activate the Yeast: Dissolve the instant dry yeast in half the water (115 ml), ensuring it is well mixed. Separately, dissolve the salt in the remaining water.
Combine Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine bread flour, all-purpose flour, sugar, and powdered milk. Mix briefly to combine.
Incorporate Liquids: Gradually add the yeast mixture, followed by the salted water, while mixing at medium speed. Once the dough begins to come together, switch to the dough hook attachment.

Knead the Dough: Knead the dough until it is smooth and elastic. Transfer it to a lightly floured surface and shape it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours.

Prepare the Butter Block: Remove the 250 g of butter from the refrigerator and place it between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle roughly 25 x 20 cm. Chill in the refrigerator if it becomes too soft.
Roll Out the Dough: After 2 hours, roll the dough into a rectangle measuring approximately 45 x 25 cm, with a thickness of 8 mm. Place the butter block on the lower half of the dough.
Encapsulate the Butter: Fold the upper half of the dough over the butter to completely encase it. Turn the dough 90 degrees so the seam is on the right.

First Fold (4 Layers): Roll the dough into a large rectangle (approximately 45 x 25 cm) and fold it into four layers. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Second Fold (3 Layers): Roll the dough into a rectangle again, but this time fold it into thirds. Wrap and refrigerate for another hour.

Mold the Chocolate Bars: Melt the dark chocolate over a double boiler or in the microwave. Pour the melted chocolate into a rectangular mold (8 x 10 cm) lined with parchment paper. Let it set in the refrigerator until firm.
Cut into Bars: Once hardened, cut the chocolate into rectangular bars, approximately 8 cm long and 0.5 cm thick.

Roll Out the Dough: After the final refrigeration, roll the dough into a large rectangle measuring 40 x 25 cm, with a thickness of 3–4 mm.
Divide the Dough: Cut the dough into two strips (12 x 40 cm each), then further divide each strip into 5 smaller rectangles (8 x 12 cm).

Wrap the Chocolate: Place a chocolate bar 1 cm from the edge of a rectangle and roll the dough over it. Add a second chocolate bar near the seam and continue rolling until sealed.

Proof: Arrange the croissants on a parchment-lined baking sheet. Cover with plastic wrap and let them rise at a temperature no higher than 26°C for 2.5 hours. Alternatively, refrigerate overnight for a slow rise.
Chill and Brush: After proofing, refrigerate for 30 minutes to firm up the butter. Brush the croissants with a beaten egg for a golden finish.
Bake: Preheat the oven to 200°C (392°F). Bake for 18–20 minutes or until the croissants are golden brown and flaky.

Dust with powdered sugar and enjoy these buttery, chocolate-filled delights fresh from the oven, perfect for breakfast or a special treat!

For more delectable recipes, visit LoveWithRecipes.com, your ultimate destination for indulgent culinary creations.