My Red Star yeast packets were about to expire, March 2013, next month. So I made croissants, double batch, around 36 of them.
- 12 oz. bittersweet chocolate chips
When you roll out the dough, cut the dough into rectangular squares, not triangles, around 3 inches wide x 3 plus a little more inches in length.
Brush one end of the rectangles with egg wash plus a dash of cream and place a small pinch of chocolate chips on the other end. Roll it up, carefully, and place some pressure on the seam as you roll over it. Transfer rolled croissants to a tray and place in the refrigerator for 30 minutes before baking.
Preheat oven to 375°F. Brush croissants with egg wash and then bake for 35 minutes, or until the croissants are puffed and golden brown. Remove them to a wire rack to cool to room temperature before serving.