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Assemble the Food Processor bowl onto the power unit.
Fit the Dough Tool to the Food Processor bowl.
Add yeast, sugar and milk to a clean small bowl.
Leave to dissolve for 4 minutes until it begins to foam.
Add flour, salt and sugar into the Food Processor bowl.
Transfer contents of the small bowl to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on a low speed until combined.
Add milk and baking powder to the bowl.
Knead on a low speed until a ball is formed.
Cover with a damp tea towel.
Leave to prove in a warm place for 1 hour.
Transfer dough to a lightly floured work surface.
Roll dough out into a rectangle, always pushing lengthways.
Sprinkle the dough surface with half of the butter.
Fold dough into thirds, folding the top over the bottom.
Roll out the dough.
Sprinkle dough with the remaining butter.
Fold dough into thirds.
Chill in the fridge for 30 minutes.
Transfer dough to a lightly floured work surface.
Roll dough out into a rectangle, approx. 45 cm x 15 cm.
To make croissants
Cut out into triangles.
Roll triangles up on themselves, starting from the tips and shape into crescents.
Cover with a damp tea towel.
Leave to prove in a warm place for 1 hour.
Preheat the oven to 220ºC.
Grease a large baking tray.
Transfer dough to the oiled baking tray.
Brush dough with egg.
Bake at 220ºC for 15 minutes until browned.
To make pain au chocolat
Cut the dough into rectangles.
Place the chocolate in the middle of each dough rectangle – two rows to each rectangle.
Fold the edges to seal.
Roll dough into a cylindrical shape.
Brush dough with egg.
Bake at 220ºC for 15 minutes until browned.
Serve warm or cold.
Assemble the Food Processor bowl onto the power unit.
Fit the Dough Tool to the Food Processor bowl.
Add yeast, sugar and milk to a clean small bowl.
Leave to dissolve for 4 minutes until it begins to foam.
Add flour, salt and sugar into the Food Processor bowl.
Transfer contents of the small bowl to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix on a low speed until combined.
Add milk and baking powder to the bowl.
Knead on a low speed until a ball is formed.
Cover with a damp tea towel.
Leave to prove in a warm place for 1 hour.
Transfer dough to a lightly floured work surface.
Roll dough out into a rectangle, always pushing lengthways.
Sprinkle the dough surface with half of the butter.
Fold dough into thirds, folding the top over the bottom.
Roll out the dough.
Sprinkle dough with the remaining butter.
Fold dough into thirds.
Chill in the fridge for 30 minutes.
Transfer dough to a lightly floured work surface.
Roll dough out into a rectangle, approx. 45 cm x 15 cm.
To make croissants
Cut out into triangles.
Roll triangles up on themselves, starting from the tips and shape into crescents.
Cover with a damp tea towel.
Leave to prove in a warm place for 1 hour.
Preheat the oven to 220ºC.
Grease a large baking tray.
Transfer dough to the oiled baking tray.
Brush dough with egg.
Bake at 220ºC for 15 minutes until browned.
To make pain au chocolat
Cut the dough into rectangles.
Place the chocolate in the middle of each dough rectangle – two rows to each rectangle.
Fold the edges to seal.
Roll dough into a cylindrical shape.
Brush dough with egg.
Bake at 220ºC for 15 minutes until browned.
Serve warm or cold.