2 1/2 C whole wheat flour
3 C bread flour
2 tbs sugar
2 tbs nonfat dry milk
2 ts salt
1 1/2 ts instant yeast
1 large egg
1 1/2 C + 2 tbs water
Combine flours, sugar, dry milk, salt and yeast in a large bowl with paddle attachment.
Beat together egg and water and add to dry ibgredients on low speed. Mix till dough comes together and turn onto floured surface and knead lightly. Pat dough into 9 in square and wrap loosely in plastic. Refrigerate for 1 hour.
2 C butter, softened but still cool to the touch
1/3 C whole wheat pastry flour
Mix butter and flour till smooth and blended. LIghtly flour plastic wrap, place butter/flour mixture on it and pat into 8 in square and cover and refrigerate for 30 minutes.
On a well floured surface, roll out dough to 20 x 10 inches and place butter/flour mixture onto the dough. (place so that the corners of the butter is in between the centers of the corners of the dough, like a diamond). Wet edges of dough with water and pinch seams of dough together to seal. Roll out to 20 x 10 in. Fold the bottom third up to the center and fold the top third over the bottom. Turn 90 degrees and wrap and refrigerate for 1 hour. Do this 3 more times. Allow dough to rest overnight.
Then I got up at 5:45 am, surprising more awake than when I have to get up for work at the same tim. :-) Ahh, perhaps this really means that culinary school might be for me. *fingers crossed*
Place 2 tbs of chocolate chips or chocolate chunks in the center of each and fold like a letter and press to seal the bottom. Grease a baking sheet and place on baking sheet, cover with greased plastic wrap and let rise for 30 minutes.
Preheat oven to 425 degrees F.
Brush tops of crossiants with egg wash and bake for 15 minutes, then lower temperature to 350 degrees F and bake until golden brown 15 - 20 minutes. Transfer to wire rack to cool.
1/4 C heavy cream
1 tbs light corn syrup
1/2 C chopped chocolate
Bring cream and syrup to simmer. Pour over chocolate and stir till smooth Drizzle glaze on cooled crossiants.