Mother’s Day may look a little different this year and we hope wherever you are this Sunday, you are able to spend time with family at home or virtually. Since you can’t be with us on Turtle Island, we want to help you celebrate by sharing Kini’s famous chocolate croissant recipe that many of our guests have come to know and love over the years. Kini is a long-term member of our Turtle family and her homemade chocolate croissants are one our most requested treats. Below is the full recipe for you and your family to make at home. Vinaka and sota tale!

INGREDIENTS:

For 12 servings

  • 5g of salt
  • 100g of sugar
  • 25g yeast
  • 2 eggs
  • 187.5g of milk
  • 250g chocolate
  • 750g of flour
  • 187.5g of water
  • 62.5g of melted butter

STEP 1: PASTRY PREPARATION

First Turn
1. Mix flour, water, milk, sugar, salt, yeast and melted butter in large bowl
2. Roll out for the first turn
3. Butter to be spread inside
4. Fold the pastry up
5. Back inside the freezer for 1 hour

Second Turn
1. Roll out the pastry for the second time
2. Butter to be spread inside
3. Fold the pastry up
4. Back inside the freezer for 1 hour

Third Turn
1. Roll out the pastry for the third time
2. Butter to be spread inside
3. Fold the pastry up
4. Cut into 4 equal square shapes
5. Wrap with glad wrap and back into freezer for 1 hour
6. Take pastry out of freezer for the third time and ready for use

STEP 2: CHOCOLATE CROISSANT METHOD

1. Roll out the pastry into a rectangular shape and trim the edges equally
2. Cut the pastry into 12 square pieces
3. Fill the chocolate inside the pastry and fold up carefully
4. Place each one onto a large baking tray
5. Egg wash each one thoroughly before placing into oven
6. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
7. Bake for 14 minutes, serve warm and enjoy!