Croissants au Chocolat

My twist to the Croissant is that I do not have a special recipe.

For successful croissants, it is the technique that matters rather than the ingredients in the dough.

For a less fatty version, I reduce the amount of the “usual” butter by nearly half and use oil rather than butter in the dough itself.

To be honest, I used the right recipe when I was learning how to make them years ago..but soon I stopped making them given.. the amount of the butter used…It just scares me.

However with the confidence I gained in baking now..I turn any dough into croissant.

I do not get as much layers… but the result is quite satisfying and at least I don’t eat with guilt!