Recipe - Chocolate Chip Croissants

1 One half cup Butter or margarine, softene
One fourth cup Flour, unsifted, allpurp
Three fourths cup Milk
2 tablespoon Sugar
1 teaspoon Salt
One half cup Very warm water (105115
2 pack Active dry yeast
3 cup Flour, unsifted, allpurp
12 ounce Chocolate chips
1 Egg yolk
1 tablespoon Milk

With spoon, beat butter, One fourth cup flour till smooth. Spread on waxed paper
(on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat Three fourths cup milk;
stir in 2 tbl sugar, salt to dissolve. Cool to lukewarm. Sprinkle water
with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup
flour until smooth. Turn on lightly floured pastry cloth; knead until
smooth. Let rise, covered, in warm place, free from drafts, until doubled
~ about 1 hour. Refrigerate One half hour. On lightly floured pastry cloth,
with stockingettecovered rolling pin, roll into 14x14 rectangle. Place
butter mixture on half of dough; remove paper. Fold other half over butter;
pinch edges to seal. With fold at right, roll from center to 20x8. From
short side, fold dough into thirds, making 3 layers; seal edges; chill 1
hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2
hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2
hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts.
On lightly floured pastry cloth, roll each into a 12inch circle. Cut each
circle into 6 wedges. Sprinkle wedges with chocolate chips be careful to
leave a 1/2inch margin all around and not overstuff with the chips. Roll
up beginning at wide end. Form into a crescent. Place point side down, 2"
apart on brown paper on cookie sheet.
Cover; let rise in warm place, free from drafts until double 1 hour.
Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5
minutes, then reduce oven to 375; bake 10 minutes more or until croissants
are puffed and browned. Cool on rack for 10minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini