Brown-butter chocolate croissants
PREP + COOK TIME 1 HOUR 40 MINUTES (+ REFRIGERATION & STANDING) MAKES 12
340g unsalted butter, chopped
300g dark chocolate (70% cocoa)
1 egg, beaten lightly
CROISSANT DOUGH
3 teaspoons (10g) dried yeast
2 tablespoons caster sugar
1⅓ cups (330ml) milk, warmed
3¼ cups (485g) plain flour
2 teaspoons sea salt flakes
30g unsalted butter, chopped
Line a 20cm square cake pan with plastic wrap, extending the wrap 5cm above the edges. Heat butter