Chocolate Croissant

Process	Instructions
1. Roll	Roll out the finished piece of cold croissant dough to a size of approximate 10" X 20". Cut down the center into two - 20" strips.
2. Brush	Brush the top surface liberally with egg wash.
3. Dispense	Spread evenly the 6 ounces of chocolate chips on both strips of dough.
4. Fold over	Working from one end to the other - fold one third over onto itself, then fold the two thirds over onto the last third of the strip. Repeat for both strips.
5. Align	Align the two strips of Chocolate Croissant, cut each strip into 6 pieces using a sharp knife.
6. Brush	Arrange on baking paper. Brush top and sides liberally with egg wash. Proof until they double in size. Bake @ 400°(F) until golden brown.(12-15 minutes.)
Additional Comments:	Can be frozen before proofing. Cover well.

Divider

	Ingredient	Quantity
1.	Pate Croissant	1 Piece
2.	Ghirardelli^® Semi Sweet Choc Chips	6 ounces
3.	Egg Wash	as needed

Top of Page	Chocolate Croissant