Extra chocolate sourdough crescent
Ingredients:
Tangzhong:
- 20 grams of flour
- 100 millilitre of water
Dough:
- 300 grams of flour
- 100 grams of active sourdough
- 1 teaspoon of salt
- 60 grams of sugar
- 1 egg and 1 egg yolk
- 60 millilitre of milk
- 50 grams of butter
Filling:
- 50 grams of butter
- 200 grams of nutella
- 30 grams of flour
- 20 grams of coca powder
- 60 grams of milk
- 40 grams of sugar
- 1 egg white
Sugar syrup: (not necessary but it makes the crescent really shiny)
- 100 grams of sugar
- 100 millilitre of water
For the filling melt the butter with the nutella. Mix the coca powder, flour, milk, and egg white until it’s lump free. Mix the two mixture together, bring to a boil with continuously stirring, and cook until it thickens. Flatten out into a kitchen foil to a rectangle shape, wrap it and put into the fridge to cool it down.
Time to make the tangzhong. You may ask now what is that good for, to answer your question the tangzhong keeps the crescent moist for a longer time. I came across with the tangzhong in a babka recipe and I thought I should try it. LOVE! That is what I can say about it.
Stir the flour with the water until it’s lump free, bring it to a boil till it thickens. Cool it down in the fridge.
Once the tangzhong is cooled down we can make our dough. Because we work with sourdough prepare yourself that this is a longer process than the yeast version.
Knead the dough well, and add the salt when your dough already come together, knead it about 10 minutes, cover the bowl and place it in a warm place for a 1 hour rest. After 1 hour gently roll the dough out, be careful not to brake those little air bubbles that has already formed. Once it’s rolled out fold it like a letter, than fold it again from the other side as well. You can put it back to the bowl, cover it and leave it again for 1 hour in a warm place. If it’s cold in your house you can put it in the oven and place a hot water bottle near it.
After 1 hour repeat the previous step, roll-fold-cover and rest for 1 hour.
When the 1 hour passed we roll out the dough, put the chocolate sheet in the middle, fold the edges over it . Roll again and fold it again. Now you can cut the dough on to parts if your working surface is to small. Roll it out really thin and long and cut triangles with a help of a sharp knife or pizza cutter. Make a slit on the top of the edge and stretch it slightly then start rolling from the top to the bottom. Place the crescent in a baking tray.
If you want to bake them the same day then brush them with an egg wash than leave them in a warm place at least 2-3 hours. If you want to do them the next day for breakfast just wrap with cling film and place it in the fridge don’t brush them with egg, because it will stick to the cling film. It is really important when you take out from the fridge to leave it like 30 minutes in a warm place to let them come to room temperature. Brush them with an egg was than bake them.
For the sugar syrup boil the water with the sugar, you need to brush the crescent wit the syrup till they are still hot. You don’t need to use the syrup it just makes the crescent really shiny.
Enjoy!!!
