Cover the dough with plastic wrap and refrigerate for one hour.For both doughs (prep separately):Dissolve the yeast in the water.4 KgCastor Sugar 600gWhole Eggs 3pcsSalt 60gBread Improver 60gDry Yeast 60gMilk Powder 150gChilled Water Mineral 1,500 mlButter Unsalted 150gElle & Vire Butter diversified spunlace nonwoven (82% Fat) 1,400gFilling Bake Stable Chocolate Sticks 400gEgg 2 PcsMilk 30mlMETHODSoak the yeast with little bit of sugar in lukewarm water to activate it. This flaky delight has become something of a showstopper on the breakfast table.The French have long laid claim to the invention of the croissant. The Kipferl is a crescent-shaped morning confection made plain, with nuts or other fillings.Chill for a minimum of two hours.Brush the croissants with the beaten egg.Roll out on a floured surface to 6mm thick. Repeat with the other half of the dough. Roll and cut to your desired size. Place the dough on the counter and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. This flaky, buttery pastry has been associated with all things French.Fold the top half down to the middle and brush off any excess flour.Chill the dough overnight and then laminate it with 1.

The history of the Kipferl dates back to the 13th century where it is referenced as a “sweet” and wasn’t until the mid-16th century that the Austrian treat became part of the ‘morning pastry’ritual.Chocolate Croissant/ Pain au ChocolateIngredientsFlour 2. Do a three single fold.Prove the pastry at 30-degree temperature with 75% humidity.—Chef Partha Prathim Bose, Four Seasons Hotel BengaluruPain Au Chocolate CroissantFrench Croissant RecipesIngredientsFlour 500 g - 4 cupsWater 120 ml -½ cupMilk 120 ml - ½ cupSugar 50 g - ¼ cupSalt 2 teaspoonsInstant dry yeast - 1 packetUnsalted butter, softened - 3 tablespoonsCold unsalted butter - 1 ¼ cups, cut into ½-inch (1 cm) thick slices (285 g)Egg, beaten 1Sweetened chocolate bars - 2 barsMethodIn a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Cut the dough into four rectangles.Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. This completes the first turn.Make an egg wash with the remaining eggs and milk.Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Rest the dough enough between the folds. Preheat oven to 400°F .

Cut into 10x15cm (4x6in) triangles (80g each).After the final turn, cover the dough with plastic wrap and refrigerate overnight.To roll out the dough, lightly flour the counter. Serve warm.Add all the ingredients, except the salt, to a machine mixing bowl, then mix for nine minutes on low speed.The final temperature of the dough should not exceed 24-degree C. Transfer the butter layer to the refrigerator. Once the dough starts to clump, turn it out onto a clean counter. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.— Pastry chef Durba Basu Ray, Ibis and Novotel Bengaluru Outer Ring RoadRaspberry CroissantFor the raspberry doughIngredientsYeast 20gWater 92mlFlour (T45) 260gSugar 30gSalt 5gBread improver 1gButter 40gMilk powder 14gRaspberry purée 85g (reduced to 40g)Red liquid food colouring 1 dropFor the plain doughIngredients Yeast 12gWater 126mlFlour (T45) 260gSugar 30gImprover 1gButter 40gMilk powder 14gSalt 5gFor the lamination butter: - 280g butterFor the fillingIngredients Raspberry jam 250gMarzipan 175gFor the egg washIngredients1 free-range egg plus 1 egg yolk Water 10mlSalt 1gSugar 1gMethodFor the raspberry doughReduce the raspberry purée to 40g on the stove, allow to cool.Bake for 15 minutes or until golden brown and cooked through. Lightly knead the dough and form it into a ball, making sure not to over-knead it. If at any time the dough or butter begins to soften, stop and transfer back to the fridge. Fold the top short end down onto the middle section, then fold the bottom short end up onto the layered dough in the centre, so that it forms three layers (single turn), leaving the raspberry dough on the outside.

Pastry chef Durba Basu Ray,Raspberry Croissant.4 Kg of butter.Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Fold both short ends in to meet in the middle, then fold the dough in half again to look like a closed book, leaving the raspberry dough on the outside.Sheet out the laminated pastry to four mm thickness.Roll the dough out again to 40x25cm (15½x10in). Place the croissants in a warm place to rise for an hour or two. Save the remaining egg wash in the fridge for later.For the lamination butter:Roll to a rectangular shape about 40x25cm (15½x10in) between two sheets of baking paper, then chill.For the layeringRoll both doughs separately on a floured surface into 40x25cm (15½x10in) rectangles.Place the croissants on a baking sheet, seam side down. Roll out each corner and form a 10-inch (25 cm) square. Place one half in the refrigerator.Once the croissants have been proofed, brush them with one more layer of egg wash.With a knife, trim the edges of the dough. Cut to the modern day when you have food based shows showcasing celebrity chefs in search of the perfect croissant and groups of urban Indians taking trips to Paris and Vienna. Transfer the dough to a baking sheet and cover with plastic wrap.Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm). The ‘Kipferl’ was believed to be the prototype of the croissant.Keeping the parchment paper on the butter, use a rolling pin to roll the butter into seven inch (18 cm) square, ½-inch (1 cm) thick.The croissant owes a lot of its popularity to movies, starting from Audrey Hepburn's character of Holly Golightly in Breakfast at Tiffany’s. 8 Preheat the oven to 165°C/Gas Mark 3.

Add the salt and mix for another two minutes on high speed.Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).Place the plain dough on top of the raspberry dough, then lay the butter on top.Egg wash and bake at 190-degrees for 15 minutes. It is a denser and a less flaky bread, made with a softer dough. Fold the bottom half over the top and turn the dough clockwise to the left. Place on baking trays, leaving space between them to expand.For the fillingCombine the ingredients in a mixer fitted with a paddle attachment until smooth. Trim to straighten the long ends.Make a dough with all the ingredients except for Elle & Vire butter.Roll the dough out to 40x25cm (15½x10in), then divide the dough into three lengthwise.Prove in a warm place until doubled in size. Wrap in clingfilm and chill for at least 30 minutes.Place your chocolate sticks. Brush the tops with egg wash and bake for 16-17 minutes. Place into a piping bag and reserve until needed. Wrap in clingfilm and chill for 30 minutes.Apply a small hazelnut-sized bulb of filling in the centre of the 10cm (4in) edge and fold the cut edge of the dough over, then continue to roll towards the pointed end of the dough to form a croissant.For the egg washCombine the ingredients, then sieve.To form the croissants, cut the dough in half.Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Place another piece of parchment on top of the butter and beat it with a rolling pin. However, it is believed to really have been the invention of the Austrians. Refrigerate for an hour.Slice the cold butter in thirds and place it onto a sheet of parchment paper. Cover and refrigerate for one hour.